Pizza Margherita By Mario Batali Recipe By Tasty

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PIZZA MARGHERITA RECIPE BY TASTY



Pizza Margherita Recipe by Tasty image

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

1 ¼ cups water, warm
¼ oz active dry yeast, 1 packet
1 ½ teaspoons sugar
3 ½ cups all-purpose flour
2 tablespoons salt
¼ cup extra virgin olive oil
2 cups tomato, strained
fresh basil
8 oz fresh mozzarella cheese
olive oil
salt, to taste

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

PIZZA MARGHERITA RECIPE BY TASTY



Pizza Margherita Recipe by Tasty image

Here's what you need: bread flour, kosher salt, sugar, warm water, active dry yeast, extra virgin olive oil, whole tomatoes, garlic, fresh mozzarella cheese, fresh basil

Provided by Jake Frankenfield

Categories     Lunch

Yield 4 servings

Number Of Ingredients 10

4 cups bread flour
2 ½ tablespoons kosher salt, divided
1 tablespoon sugar
2 cups warm water
1 ½ teaspoons active dry yeast
3 tablespoons extra virgin olive oil
28 oz whole tomatoes, san marzano or other good quality tomatoes
4 cloves garlic
1 lb fresh mozzarella cheese, sliced 1/2-inch (1 1/4 cm) thick
2 cups fresh basil

Steps:

  • In a large bowl combine flour, 1½ tablespoons salt, and sugar.
  • In a medium bowl, combine water, yeast, and 1 tablespoon of olive oil. Stir well and let rest for 2 minutes.
  • Add yeast mixture to flour mixture and combine using your hands or a stand mixer with a dough hook, at least two minutes. Let dough rest for 20 minutes, uncovered, at room temperature.
  • On a floured work surface, separate dough into 4 even portions. Work each into a circular ball, then place the balls onto a baking sheet lined with wax paper. Cover with a damp towel and rest, refrigerated, for at least 4 hours.
  • In a blender or food processor, combine tomatoes, 2 tablespoons of olive oil, 1 tablespoon of salt, and garlic. Process until smooth.
  • Preheat oven to 550°F/290°C. Place a pizza stone or large cast-iron griddle on the center rack. Heat for at least 45 minutes.
  • On a floured work surface, use your fingertips to create a ring around the outside (your crust) of one of the risen balls of dough. Using the pads of your fingers, gently flatten out the dough inside the ring.
  • Gently lift up the dough and let it hang off your knuckles, stretching itself out with its own weight. Slowly rotate the circle of dough, continuing to let it stretch off your knuckles. Go all the way around the circle once, taking care not to let it hang too long in one place and stretch too thin.
  • Using a large spoon, spread a thin layer of sauce across the dough, leaving room for the crust.
  • Evenly place three slices of mozzarella on top of the sauce, then sprinkle a handful of torn basil leaves evenly over your pizza. Or top with whatever you desire: sausage, peppers, onions... just about anything can be a pizza topping!
  • Carefully slide the pizza onto a floured sheet or pizza peel and place on top of your stone or griddle in the oven. Cook for 7 to 10 minutes, until the cheese is bubbly and the top of the crust is just beginning to blacken.
  • Remove from oven and let cool for 3-4 minutes before slicing.
  • Enjoy!

Nutrition Facts : Calories 986 calories, Carbohydrate 116 grams, Fat 37 grams, Fiber 6 grams, Protein 43 grams, Sugar 8 grams

PIZZA MARGHERITA RECIPE BY TASTY



Pizza Margherita Recipe by Tasty image

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

1 ¼ cups water, warm
¼ oz active dry yeast, 1 packet
1 ½ teaspoons sugar
3 ½ cups all-purpose flour
2 tablespoons salt
¼ cup extra virgin olive oil
2 cups tomato, strained
fresh basil
8 oz fresh mozzarella cheese
olive oil
salt, to taste

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

PIZZA MARGHERITA



Pizza Margherita image

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

Extra-virgin olive oil, for pans and drizzling
Quick Basic Pizza Dough
1 twenty-eight-ounce can Italian plum tomatoes, drained, seeded, and passed through the large disk of a food mill (about 1 cup)
6 ounces fresh mozzarella, cut into 1/4-inch cubes
12 basil leaves, well washed and spun dry
Coarse salt

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.

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