Pizza margherita
How to make Pizza margherita recipe - For best results, make sure not to “stress” or tear the dough when you spread it on the baking pan., Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 2-7 hours
4 Servings
for the dough:
4 cups (500 g) soft wheat flour or pizza flour
1 tbsp. (10 g) fresh yeast, crumbled, for 2 hours rising time, or 1 1/4 tsp. (4 g) for 7 hours rising time
1 1/2 cups (350 ml) lukewarm water
1 1/2 tbsp. (20 ml) extra-virgin olive oil
2 tsp. (12 g) salt
for the topping:
1 16-oz. can peeled tomatoes
14 oz. (400 g) mozzarella cheese, thinly sliced
1/2 bunch fresh basil
Method:
Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water and pour the yeast mixture into the well.
Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the oil and the salt. Knead the dough until smooth and elastic. Rub the dough with a little oil, cover with plastic wrap, and let it rest for about 10 minutes.
Grease a 12-inch round pizza pan with oil. Transfer the dough to the pan and use your fingertips to spread the dough to cover the bottom of the pan.
If you used 1 tablespoon of yeast, let the dough rise in a warm room for about 40 minutes. If, on the other hand, you used 1 1/4 teaspoons of yeast, then cover the dough with lightly oiled plastic wrap and refrigerate for at least 5 hours. The dough will rise perfectly well in the refrigerator, becoming light and fragrant.
When the dough has risen, spread the peeled tomatoes and the finely sliced mozzarella (strictly at room temperature) on top; let it rise for another 40 minutes. Bake in the oven at 425°F (220°C) for about 20 minutes. As soon as the pizza comes out of the oven, top with the basil.
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| Pizza margherita |
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