Pizza Margherita Recipe By Tasty

MARGHERITA PIZZA

Steps:

• 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 ½-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.)
• Note: This recipe makes enough sauce for 4 (11-inch) pizzas. Refrigerate extra sauce for up to 1 week, or freeze for up to 3 months.

PIZZA MARGHERITA IN 4 EASY STEPS

Steps:

• Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it's not essential for a thin crust.
• Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.
• Roll out the dough: if you've let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.
• Top and bake: heat the oven to 240C/220C fan/gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.

PIZZA MARGHERITA RECIPE BY TASTY

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!