AUTHENTIC PIZZA MARGHERITA
- Stir flour and 1 teaspoon salt in a bowl. Set aside.
- Mix water, yeast, and sugar in a large bowl. Let stand until yeast begins to form a creamy foam, about 5 minutes.
- Stir half the flour mixture into yeast mixture until no dry spots remain. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition. When dough pulls together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, then place dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour. Punch dough down, divide into 4 equal pieces, and form each into a ball.
- Preheat oven with a pizza stone to 500 degrees F (260 degrees C).
- Stretch out and pat 1 dough ball to form a circle 10 to 12 inches in diameter. Place dough on a lightly floured pizza peel. Top with 1/2 cup of tomato sauce and spread to cover within an inch of the edge of the dough. Arrange 5 slices of mozzarella cheese on top of the tomato sauce, then place 5 basil leaves on top. Drizzle pizza with 1 tablespoon olive oil and sprinkle with sea salt to taste. Repeat for 3 remaining dough balls.
- Slide each pizza onto the pizza stone in the preheated oven. Bake until cheese is bubbly and the underside of the crust is golden brown, 5 to 7 minutes.
Nutrition Facts : Calories 965.9 calories, Carbohydrate 105.8 g, Cholesterol 89.6 mg, Fat 37 g, Fiber 5.5 g, Protein 48.7 g, SaturatedFat 16.2 g, Sodium 2187.4 mg, Sugar 6 g
ULTIMATE PIZZA MARGHERITA
Take your senses on a trip to Italy with this authentic pizza Margherita
Provided by Angela Nilsen
Categories Buffet, Lunch, Main course, Snack, Supper
Yield Makes 2 pizzas
Number Of Ingredients 11
- In a bowl, mix flour, semolina, salt and yeast. Make a dip in the middle, pour in oil, water, then stir and squeeze everything together (hands are easiest for this). The dough should feel very sticky (pic 1). When it is well mixed, cover and leave for 15 mins.
- Tip the dough on to a lightly oiled work surface and rub your hands and the inside of the bowl with oil. Knead the dough about 12 times only, giving it a quarter turn each time you knead. Tuck the ends under so it is the shape of a ball and lay it in the bowl, seam side down. Cover and leave for 10 mins. Repeat the kneading and leaving for 10 mins again, then knead and leave for 15 mins, oiling the surface and your hands each time.
- In between kneadings make the sauce for the topping. Drain the tomatoes and tip them into a bowl. Snip them into small pieces with scissors (pic 2). Stir in garlic, tomato purée, and seasoning. Set aside. Brush a baking sheet with oil and sprinkle with a little semolina. Heat oven to 240C/fan 220C/gas 9.
- When the dough is ready, cut in half and put one half onto a lightly fl oured surface. Knead 4-5 times to squash out any air bubbles, then roll it out. At the point where it just keeps springing back, brush off the flour from the work surface and rub on a little oil. This makes it easier to roll. Continue to roll out until you have a 28cm circle, pulling it into shape as well. Lift it onto the baking sheet (it's easier if you drape it over a rolling pin).
- Drain the mozzarella, then pat dry with kitchen paper. Brush the dough with olive oil, then spread half the sauce over, almost up to the edge. Scatter over half the basil, then tear up one mozzarella ball and scatter over the basil (pic 3). Grate over pepper and drizzle with a little oil. Bake for 12-15 mins, until the topping is bubbling and the dough is going brown. Repeat with the remaining dough and toppings. To serve, scatter with parmesan shavings, rocket leaves and drizzle with oil.
Nutrition Facts : Calories 593 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 3 milligram of sodium
- Preheat the oven to 450 degrees F. Put a jelly roll pan or a half sheet pan in the oven.
- Begin by making the tomato sauce. In a large saute pan over medium heat, add 2 tablespoons olive oil, the minced garlic, thyme and oregano. Cook until just fragrant then add the crushed tomatoes and season with salt and pepper, to taste. Lower the heat and simmer for 7 to 8 minutes to reduce and concentrate the flavor. Shut off the heat and set aside.
- Take the preheated jelly roll pan out of the oven and drizzle some olive oil over the entire surface. Cut the dough into 2 pieces and reserve 1 piece for another use. Stretch the pizza dough out so it is just bigger than the pan, then lay it inside the pan, so the dough comes up the sides to form a crust on the rim. Smear with tomato sauce then tear up the mozzarella and scatter it evenly over the top of the pie. Tear the basil leaves, spread them over the top and drizzle with a little more olive oil. Give it a final season with salt and pepper, to taste, then bake in the hot oven until golden and bubbly, about 15 to 18 minutes
- In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.
- If you're using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix. Add the yeast mixture, at the lowest speed, until the flour incorporates. When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball. This should take about 2 minutes. Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic.
- If you're making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil. Then begin stirring in the flour. When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky. As you work, squeeze a small amount of dough together between your thumb and fingers. If it's crumbly, add more water; if it's sticky, add more flour, 1 tablespoon at a time. Knead until smooth and elastic, about 10 minutes.
- Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour.
- Remove from the oven, cut into slices and serve. .
CLASSIC MARGHERITA PIZZA
- Preheat oven to 500 degrees, with rack in lower third lined with a pizza stone or baking sheet. Turn dough out onto a pizza peel or thin wooden cutting board dusted with semolina (do not punch down). Starting in center and using both hands, press down and outward with your fingertips, rotating dough occasionally. Gradually work toward edges, leaving a 1-inch border of undisturbed dough, until it's stretched to an approximately 13-inch round.
- Lightly drizzle dough with oil; season with salt and pepper. Gently spread sauce evenly to just inside border, top evenly with mozzarella, and sprinkle with Parmigiano. With one quick forward-and-back jerking motion, slide pizza from peel onto stone. (This is not the moment to hesitate! Be brave and bold, and the pizza will slide off the peel.)
- Bake until crust is puffed, golden brown in places, and set on bottom, and cheese is bubbly, 10 to 12 minutes. Transfer pizza to a wire rack; let cool 2 to 3 minutes. Top with basil and pepper flakes, slice, and serve immediately.
MARGHERITA PIZZA TOPPING
This is our favorite pizza topping--very simple, delicious and relatively healthy. I buy a ball of dough from a local grocer to save time and effort, but feel free to use any dough of your preference.
Provided by MarthaStewartWanabe
Yield 8 serving(s)
Number Of Ingredients 9
- Preheat oven to 375°F.
- Form dough to a medium pizza stone or pan per package instructions.
- Brush surface of dough with olive oil and sprinkle evenly with garlic.
- Arrange separated onion rings evenly atop garlic, leaving 1/2-inch space for pizza edge.
- Arrange tomato slices atop onions, overlapping slightly for maximum coverage.
- Sprinkle basil and red pepper flakes atop tomatoes and pizza edge.
- Arrange mozzarella evenly atop tomatoes.
- Sprinkle parmesan cheese atop mozzarella and pizza edge.
- Bake for 20-25 minutes or until crust is golden, and cheese begins to bubble and brown.
- Remove from oven and allow to rest for 10-15 minutes.
- Slice into eighths, serve and enjoy!
Nutrition Facts : Calories 134.8, Fat 10.2, SaturatedFat 4.4, Cholesterol 23.5, Sodium 200.2, Carbohydrate 3.8, Fiber 0.8, Sugar 1.9, Protein 7.4
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HOMEMADE MARGHERITA PIZZA (SECRETS FOR PERFECT DOUGH & SAUCE!)
Reviews 1Calories 100 per servingCategory Main Dish
- Follow the Best Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
- Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
- Cut the garlic into a few rough pieces. Place the garlic, tomatoes, olive oil, oregano and kosher salt in a blender. Blend until fully combined. (You’ll use about 1/3 cup for the pizza; reserve the remaining sauce and refrigerate for up to 1 week.)
- If using fresh mozzarella cheese, slice it into 1/4 inch thick pieces (see the photos of the pre-baked pizza above). If it’s incredibly watery fresh mozzarella (all brands vary), you may want to let it sit on a paper towel to remove moisture for about 15 minutes then dab the mozzarella with the paper towel to remove any additional moisture.
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- On a floured surface, roll the dough into the desired shape. Top it off with pizza sauce, pieces of fresh mozzarella and sprinkle a bit of parmesan cheese.
- Remove pizza from the oven, top it off with fresh basil. Serve pizza right away, while the cheese is all melted.
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- Prepare pizza dough through step 5, including preheating the oven to 475°F (246°C). Cover the shaped dough lightly with plastic wrap and allow it to rest as the oven preheats.
- Mix the olive oil and chopped garlic together in a small dish. Brush the top of the dough lightly with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling. Top with pizza sauce, then the mozzarella cheese slices, then the tomato slices.
- Bake for 14-16 minutes or until the crust is lightly browned and the cheese is bubbling. For the last minute, I move the oven rack to the top rack to really brown the edges. That’s optional.
MARGHERITA PIZZA - ONCE UPON A CHEF
Cuisine ItalianTotal Time 30 minsCategory DinnerCalories 734 per serving
- Make the Sauce: In a medium bowl, stir together the tomatoes, garlic, salt, sugar, pepper, and oil. (Alternatively, for a completely smooth sauce, you can blend the ingredients in a small food processor or blender.)
- Preheat the oven to 500°F and set an oven rack in the bottom position. Dust a 13x18-inch baking sheet with half of the cornmeal.
- On a lightly floured surface, using your hands, stretch and press one ball of dough into an 11-inch round. Transfer the dough to the cornmeal-dusted baking sheet, and gently stretch it out again so that it maintains its shape.
- Spread ¼ cup + 2 tablespoons of the sauce over the dough, leaving a 1/2-inch border around the edges. Slide the baking sheet into the oven and bake for 7 minutes, until the crust is partially cooked. Remove from the oven, and scatter half of the mozzarella cubes over the sauce, followed by half of the Parmigiano-Reggiano. Slide the pan back into the oven and cook until the crust is golden brown and the cheese is melted and bubbling, about 4 minutes more. Remove the pizza from the oven and transfer to a cutting board. Sprinkle with the basil and slice. Repeat with the remaining pizza dough and ingredients. (If you'd like to bake the two pizzas at the same time, you can fire up two ovens. Or, if you don't mind the crust a little thicker, you can form the two dough balls into 8x12-inch rectangles and place them side by side on the baking sheet.)
BEST HOMEMADE MARGHERITA PIZZA - A BEAUTIFUL PLATE
Ratings 422Calories 750 per servingCategory Pizzas And Savory Pastries
- Prepare Pizza Dough: In a medium bowl, whisk together the all-purpose flour, sugar, yeast and salt. Add the warm water and olive oil, and stir the mixture with a wooden spoon until the dough just begins to come together. It will seem shaggy and dry, but don’t worry.
- Scrape the dough onto a well-floured counter top and knead the dough for three minutes. It should quickly come together and begin to get sticky. Dust the dough with flour as needed (sometimes I will have to do this 2 to 3 times, depending on humidity levels) – it should be slightly tacky, but should not be sticking to your counter top. After about 3 minutes, the dough should be smooth, slightly elastic, and tacky. Lightly grease a large mixing bowl with olive oil, and place the dough into the bowl.
- Cover the bowl with a kitchen towel (or plastic wrap) and allow the dough to rise in a warm, dry area of your kitchen for 2 hours or until the dough has doubled in size. Proofing Tip: If your kitchen is very cold, heat a large heatproof measuring cup of water in the microwave for 2 to 3 minutes. This creates a nice warm environment. Remove the cup and place the bowl with the dough in the microwave until it has risen. [If you are preparing the dough in advance, see the note section for freezing instructions.]
- Preheat Oven and Pizza Steel or Stone: Place the pizza steel (or stone) on the second to top rack of your oven (roughly 8 inches from the broiler element), and preheat the oven and steel (or stone) to 550°F (285°C) for a minumum of 1 hour. If your oven does not go up to 550°F (285°C) or you are using a delicate pizza stone, I recommend heating it to a maximum of 500°F (260°C)
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Top Asked Questions
What do you put on a Margherita pizza?Top with fresh mozzarella and tomatoes, then finish it off with garden-fresh basil. This is an easy pizza recipe with unbeatable flavor! The best homemade margherita pizza begins with homemade pizza dough. Homemade pizza dough may sound difficult to you.
What is the origin of Margherita pizza?Allegedly invented in the 1800s, pizza margherita showcases the colors of the Italian flag: red from the tomato sauce, white from the mozzarella, and green from the basil. What does margherita pizza mean? Widespread belief is that the margherita is named after Queen Margherita of Savoy, an Italian queen in the 1800’s.
What is Margherita sauce used for?Margherita Sauce. The classic Italian combo of tomatoes, basil, and cheese is typically found atop pizza, but the components shine in a minimally cooked sauce that's perfect for ladling over pasta, topping a chicken breast, or even filling an egg-white omelet.
What is the difference between Margherita and marinara?According to legend, Margherita pizza is named after one of our Italian queens. On the other hand the Marinara pizza recipe, comes from the fact that it is so simple to make, that the Neapolitan sailors (in Italian “marinai”) would have cooked it on their long journeys.