PIZZA MARGHERITA
This simple and delicious pizza margherita is courtesy of chef Mario Batali and can be found in his cookbook, "Italian Grill."
Categories homemade pizza pizza tomato and basil pizza martha stewart Mario Batali margharita pizza mozzerella pizza
Yield 4
Number Of Ingredients 7
Steps:
- Preheat a grill or grill pan.
- Divide dough into 4 equal pieces and shape each into a ball. Loosely cover with a kitchen towel or plastic wrap; let stand 15 minutes.
- Using a lightly floured rolling pin or your hands, stretch each ball into a 9- to 10-inch round.
- Place one round of dough directly on grill and cook until bottom is lightly browned and dry, about 2 minutes. Using tongs, gently turn dough and cook for 30 seconds more. Transfer to baking sheet, browned side down, and set aside. Repeat process with remaining dough.
- Divide sauce evenly between pizzas spreading to within 1/2 inch of the edges of the dough. Top with cheese.
- Working with 1 or 2 pizzas at a time, place on grill and cook until cheese is melted and bottom is golden brown and crisp, about 2 minutes. Repeat process with remaining pizzas. Transfer pizzas to a cutting board and drizzle with olive oil. Scatter basil leaves over each pizza and sprinkle with salt. Cut using a pizza wheel and serve immediately.
PIZZA MARGHERITA RECIPE BY TASTY
Here's what you need: water, active dry yeast, sugar, all-purpose flour, salt, extra virgin olive oil, tomato, fresh basil, fresh mozzarella cheese, olive oil, salt
Provided by Tasty
Categories Lunch
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a small mixing bowl, whisk the warm water, yeast, and sugar together. Place in a warm place for 10 minutes, or until yeast is foamy.
- In a large mixing bowl, whisk together the flour and salt.
- Make a well in the center of the dry ingredients and add the yeast mixture and olive oil. Stir the wet ingredients into the dry ingredients until the dough comes together and becomes difficult to stir.
- Turn the dough out onto a lightly floured surface and knead until the dough is smooth, about 5 minutes. Add small amounts of flour as necessary to prevent sticking.
- Transfer the dough to a large bowl coated with olive oil. Cover with a towel and let rise in a warm place for 1-2 hours, until the dough has doubled in size.
- Once the dough has doubled in size, remove the towel and punch the dough down. Turn out onto a lightly floured surface and divide the dough into 6-8 pieces, and shape each into a small ball.
- Place the formed balls onto a baking sheet and rest, covered, for 15 minutes.
- To shape the individual pizzas, press out the dough balls onto a lightly floured surface. Create a slightly thicker rim around the outside of the dough and continue to stretch into a 9- to 10-inch (23-25 cm) round.
- Heat a large cast-iron pan over medium heat, until the pan just begins to smoke, about 5 minutes.
- Carefully transfer a stretched pizza round onto the hot pan. Leave to cook for 2-3 minutes (the dough should begin bubbling up) until lightly tanned with a few dark spots. Flip and continue to cook on the other side for 1-2 minutes longer, until the crust is completely dry.
- Remove the dough to rest on a wire rack and repeat with remaining dough.
- To finish the pizzas, top each crust with tomato sauce and fresh mozzarella.
- Transfer to the oven and broil for 7 or 8 minutes, until the cheese has melted and the crust has developed a nice char in spots. Watch closely and move to a lower rack if necessary.
- Finish each pizza with fresh basil, a drizzle of olive oil, and a sprinkle of salt.
- Enjoy!
Nutrition Facts : Calories 507 calories, Carbohydrate 58 grams, Fat 22 grams, Fiber 3 grams, Protein 16 grams, Sugar 3 grams
MARIO BATALI'S PIZZA MARGHERITA
Steps:
- # ingredients 1 1/2 cups warm water 1 1/2 package of active dry yeast 1 1/2 teaspoon sugar 3 1/2 cups "00" flour 2 tablespoons salt instructions Make pizza dough # step 2 ingredients Pizza Dough 1 cup semolina (or 1 cup cornmeal) instructions Sprinkle semolina (or cornmeal) on cutting board. Form pizza dough into pizza shape # step 3 ingredients 1 ball Mozzarella instructions Slice 1 mozzarella ball into 6 slices # step 4 ingredients 1/4 cup tomato sauce 1 Tablespoon olive oil instructions Spread mozzarella slices, tomato sauce and olive oil over pizza dough # step 5 instructions Bake at 450 degrees for 15-18 minutes (you can use overturned sheet pan if you don't have a pizza griddle or pizza stone) # step 6 ingredients Basil instructions Sprinkle some more olive oil and basil over completed pizza, if you like
PIZZA MARGHERITA
This recipe was brought to us by chef and restaurateur Pino Luongo.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Pizza Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 500 degrees. Lightly oil two 14-inch pizza pans; set aside.
- Divide dough in half. Cover one half with plastic wrap while working with the other. Working on a lightly floured surface, use fingers to flatten and stretch half the dough into a rough 8-inch circle. Transfer to one of the prepared pans or onto a pizza peel. Continue pressing dough outward until it just fits inside rim of pan or reaches almost to the edge of the stone. Dough should be less than 1/4 inch thick. Drizzle with olive oil. Repeat with remaining dough.
- Spread 1/2 cup tomatoes on each pizza in a thin, even layer. Sprinkle each round with half the mozzarella. Transfer to oven, and bake until golden and crusty, 20 to 25 minutes. Remove from oven. Top with basil. Drizzle with oil, season with salt to taste, and serve immediately.
PIZZA MARGHERITA RECIPE BY TASTY
Here's what you need: water, active dry yeast, sugar, all-purpose flour, salt, extra virgin olive oil, tomato, fresh basil, fresh mozzarella cheese, olive oil, salt
Provided by Tasty
Categories Lunch
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a small mixing bowl, whisk the warm water, yeast, and sugar together. Place in a warm place for 10 minutes, or until yeast is foamy.
- In a large mixing bowl, whisk together the flour and salt.
- Make a well in the center of the dry ingredients and add the yeast mixture and olive oil. Stir the wet ingredients into the dry ingredients until the dough comes together and becomes difficult to stir.
- Turn the dough out onto a lightly floured surface and knead until the dough is smooth, about 5 minutes. Add small amounts of flour as necessary to prevent sticking.
- Transfer the dough to a large bowl coated with olive oil. Cover with a towel and let rise in a warm place for 1-2 hours, until the dough has doubled in size.
- Once the dough has doubled in size, remove the towel and punch the dough down. Turn out onto a lightly floured surface and divide the dough into 6-8 pieces, and shape each into a small ball.
- Place the formed balls onto a baking sheet and rest, covered, for 15 minutes.
- To shape the individual pizzas, press out the dough balls onto a lightly floured surface. Create a slightly thicker rim around the outside of the dough and continue to stretch into a 9- to 10-inch (23-25 cm) round.
- Heat a large cast-iron pan over medium heat, until the pan just begins to smoke, about 5 minutes.
- Carefully transfer a stretched pizza round onto the hot pan. Leave to cook for 2-3 minutes (the dough should begin bubbling up) until lightly tanned with a few dark spots. Flip and continue to cook on the other side for 1-2 minutes longer, until the crust is completely dry.
- Remove the dough to rest on a wire rack and repeat with remaining dough.
- To finish the pizzas, top each crust with tomato sauce and fresh mozzarella.
- Transfer to the oven and broil for 7 or 8 minutes, until the cheese has melted and the crust has developed a nice char in spots. Watch closely and move to a lower rack if necessary.
- Finish each pizza with fresh basil, a drizzle of olive oil, and a sprinkle of salt.
- Enjoy!
Nutrition Facts : Calories 507 calories, Carbohydrate 58 grams, Fat 22 grams, Fiber 3 grams, Protein 16 grams, Sugar 3 grams
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