Margherita Pizza Recipe
Margherita Pizza - Delicious and can be prepared very easily.
1 envelope Active Dry Yeast
2 cups Waterwarm
2 tsp Sugar
4 cups All-purpose flourplus more for kneading
2 1/2 teaspoons Kosher Salt
Extra Virgin Olive Oil
14-Ounce Cans Italian Peeled Tomatoes
1/2 teaspoon OreganoCrumbled
1/4 cup plus 1 tablespoon Extra Virgin Olive Oil
As per taste Coarse Sea Salt
2 pounds Mozzarellabuffalo
32 Basil Leavesthinly sliced, turn into pieces
What is Margherita Pizza Recipe and how to make it?
Margherita Pizza Recipe is a kind of Neapolitan style pizza, which is made with tomatoes, mozzarella cheese, basil, salt, and olive oil. usually, it was cooked using for di latte rather than buffalo mozzarella. this Neapolitan-style pizza has a simple sauce that is further topped with mozzarella, basil and some drops of olive oil. It has more mozzarella and liquid content which makes it taste more delicious and can be prepared very easily.
Tips to make Margherita Pizza:
- In the case of wet dough, add some flour in it. If dough is very stretchy then leave it for 10 minutes and try again.
- Layer topping and sauce on half of the dough circle. Then brush the edges with little water and fold it into a pasty shape. Bake it till golden to get a crispy taste.
In a large bowl, take yeast with 1/2 cup hot water and sugar and keep it for about 5 minutes until foamy. Add leftover 1 1/2 cups of hot water, 4 cups of flour and kosher salt in it and stir this mixture well until a soft dough is formed. Roll the dough well on the work surface and knead it by adding the necessary flour until soft.
Take a bowl and brush it with some oil. Transfer the dough lightly to the bowl and cover the bowl with a plastic sheet and let it rest for few minutes.
In the meantime, set a pizza stone in the oven and heat the oven at 500 °, allow the stone to be heated for at least 45 minutes. Add the tomatoes in a medium bowl and mash it properly or pulse it in the food processor until a smooth paste. Add one 1 large spoon of oregano and olive oil and salt along with pepper generously and stir it well.
If you’ve allowed the dough rise, you will need to give it a quick knead. After that split dough into two balls. Roll out the dough into a 13-inch circular shape on a floured surface with the help of a rolling pin. Keep the crust thin as it will rise in the oven and transfer these round crusts into the baking sheet and also add flour where the dough stick.
Spread 1/4 cup of tomato sauce over 1 inch of edge on this dough. Spread one-fourth cheese on top of the pizza and pour 1 tablespoon of oil. Slide the pizzas on season and stone with sea salt and pepper.
Bake till the bottom is not cooked properly and the cheese is not melted. It will take about 8 minutes to bake the entire pizza. Once done, spread some basil on top and let it rest for 3 minutes before serving. Repeat the process with remaining flour and toppings and serve it hot.
|1 envelope Active Dry Yeast|
|2 cups Water|
|2 tsp Sugar|
|4 cups All-purpose flour|
|2 1/2 teaspoons Kosher Salt|
|Extra Virgin Olive Oil|
|14-Ounce Cans Italian Peeled Tomatoes|
|1/2 teaspoon Oregano|
|1/4 cup plus 1 tablespoon Extra Virgin Olive Oil|
|As per taste Coarse Sea Salt|
|2 pounds Mozzarella|
|32 Basil Leaves|