Traditional recipes

Pizza Margherita

Pizza Margherita

We start to prepare the crust as follows: In a bowl put the flour and salt, then in another small bowl dissolve the yeast with a little warm water and sugar. Leave it to rise for a few minutes. Then pour the yeast over the flour, add the olive oil and water and knead well until it becomes a homogeneous crust. Cover the bowl with a damp towel and keep it growing until it doubles in volume. a warm place.

During this time, peel the tomatoes and finely chopped onions.

After the crust has risen, spread a round sheet and put it in the tray, grease it with Ketchup, then turn the tomatoes with onion, sliced ​​mozzarella and at the end sprinkle with oregano and basil. Bake for baking.

Good appetite!


Pizza Margherita

Legend has it that Pizza Margherita, originally from Naples, was created by Raffaele Esposito, in honor of Queen Margherita de Savoy, on the occasion of the unification of Italy in 1889. The main ingredients: tomatoes, mozzarella fior di latte and basil reproduce the colors of the Italian flag. The truth is that this pizza has been made in the whole region of Naples for many years, so the truth is somewhere in the middle. The most important thing, however, is the fact that it is a delicious pizza, to everyone's taste!


We offer you a Pizza Margherita that you can easily prepare at home, without sophisticated ingredients or equipment. The worktop is getting ready. In less than 10 minutes in the blender, it should not be kneaded and, depending on the tray in which we bake it, we can get a crispy and thin top or a fluffy top.

You can find all the ingredients for the Margherita Pizza recipe in Lidl & # x2665 stores

Ingredients for 4 people:

  • 230ml warm water
  • a sachet of Belbake dry yeast
  • 2 teaspoons sugar cough Castello
  • 350g faina Castello 650
  • 2 tablespoons Primadonna extra virgin olive oil
  • 2 teaspoons Castle salt
  • 300g diced tomatoes in Freshona juice
  • 4 cloves of garlic
  • 2 tablespoons dried or fresh basil
  • 400g lovilio mozzarella
  • 2 tablespoons Castello corn flour


Peel a squash, mix it with warm water, sugar and yeast, let the mixture rest for 10 minutes. Meanwhile, put in the blender flour, salt, olive oil. Stir for a few seconds. Add the yeast mixture and continue to mix until we have a homogeneous, elastic dough, which comes off the walls of the bowl. Form a ball of dough and move it into a large bowl, greased with a little olive oil. Cover the bowl with a clean towel and leave it to rise for 1 hour and a half or until it doubles in volume. The dough leavens best in a warm and dry place. I recommend you put the pot in the oven off, where we turn on only the oven bulb.

When the dough doubles in volume, we spread it in the tray, by hand. For a thin and crispy dough, spread the dough in the large pan of the stove. Or you can bake 2 pizzas in a special tray 25 cm in diameter. In order for the pizza not to stick, grease the tray a little with oil and sprinkle the corn flour. When the top is spread in the tray, grease it with a thin layer of tomatoes mixed with crushed garlic. Add salt, basil pepper. Above are the slices of mozzarella. Bake the pizza for 10-12 minutes in a very hot oven, at maximum temperature (min 220 ° -250 ° C) or until the top is crispy and the mozzarella is nicely browned.


Pizza Margherita is definitely one of our favorites and Luca can confirm that! May you be the best! And, another pizza that Luca recommends to you with all his heart is Pizza Carbonara (click to access the recipe) & # x2665


Recipe Summary

  • 1 envelope active dry yeast
  • 2 cups warm water (90 & deg to 105 & deg)
  • ½ teaspoon sugar
  • 4 cups all-purpose flour (plus more for kneading)
  • 2 ½ teaspoons kosher salt
  • Extra-virgin olive oil
  • 14 ounces peeled whole San Marzano tomatoes (1 can drained)
  • ½ teaspoon dried oregano (crumbled)
  • 1 ¼ tablespoons plus 1 tablespoon extra-virgin olive oil
  • Coarse sea salt and freshly ground pepper
  • 2 pounds buffalo mozzarella (thinly sliced)
  • 32 large basil leaves (torn into pieces)

In a large bowl, mix the yeast with 1/2 cup of the warm water and the sugar and let stand until foamy, about 5 minutes. Add the remaining 1 1/2 cups of warm water, the 4 cups of flour and the kosher salt and stir until a soft dough forms. Turn the dough out onto a well-floured work surface and knead, adding flour as necessary until a silky, but soft dough forms. Use a pastry scraper to help knead the dough. Transfer the dough to a lightly oiled bowl and brush all over with olive oil. Cover the bowl with plastic wrap and refrigerate overnight or for up to 3 days.

Transfer the dough to a lightly floured surface punch down and divide into 4 pieces. Form each piece into a ball. Rub each ball with oil and transfer to a baking sheet. Cover the balls loosely with plastic wrap and let rise in a draft-free place for 1 hour.

Meanwhile, set a pizza stone in the oven and preheat the oven to 500 & deg, allowing at least 45 minutes for the stone to heat. Pass the tomatoes through a food mill set over a medium bowl or pulse them in a food processor until coarsely chopped. Stir in the oregano and 1 tablespoon of the olive oil and season generously with salt and pepper.

On a lightly floured surface, stretch one ball of dough into a 13-inch round transfer to a floured pizza peel, adding flour where the dough sticks. Spread 1/4 cup of the tomato sauce over the dough to within 1 inch of the edge. Spread one-fourth of the cheese over the pizza and drizzle with 1 tablespoon of oil. Season with sea salt and pepper and slide the pizza onto the stone. Bake until the bottom is charred and the cheese is melted, about 8 minutes. Scatter one-fourth of the basil on top and let stand for 3 minutes before serving. Repeat with the remaining dough and toppings.


California Pizza Kitchen Margherita Recipe Crispy Thin Crust Frozen Pizza 15.5 oz.

Product must be cooked thoroughly to 160 ° F for food safety and quality.? Do not allow product to thaw.? Do not eat pizza without cooking.? Pizza is done when cheese is melted and edges are golden brown. Cook thoroughly. Caution: Because California Pizza Kitchen® pizza bakes up hot and fresh in your oven, please use care when handling. Let pizza stand 5 minutes before enjoying.

Ingredients:

Ingredients: TOPPINGS: TOMATOES, CHEESE MOZZARELLA (MILK, SKIM MILK, CHEESE CULTURE, SALT, ENZYMES), LOW-MOISTURE PART-SKIM CHEESE MOZZARELLA (PART-SKIM MILK, CHEESE CULTURE, SALT, ENZYMES), FONT SALT, ENZYMES), EXTRA VIRGIN OLIVE OIL, BASIL. CRUST: ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN [VITAMIN B3], REDUCED IRON, THIAMIN MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID [VITAMIN B9]), WATER, OLIVE OIL, SUG, SALT, BAKING POWDER (SODIUM ACID PYROPHOSPHATE, BAKING SODA, CORN STARCH, MONOCALCIUM PHOSPHATE). SAUCE: WATER, TOMATO PASTE, EXTRA VIRGIN OLIVE OIL, BALSAMIC VINEGAR, SEA SALT, BASIL.

Directions:

Instructions: Four Easy Steps to Delicious Pizza1. PreheatPreheat oven to 400 ° F. Every oven is slightly different, so adjust baking time and oven temperature as needed.2. PrepRemove the box, plastic wrap and cardboard.3. PlacePlace your pizza directly on center oven rack. (6? 8 inches from bottom of oven). Skip the cookie sheet? Nothing should come between a pizza and its oven.4. Bake17? 18 min. of baking time is usually just right for a crispy delicious pizza.

Safe Handling Instructions: CAUTION: BECAUSE CALIFORNIA PIZZA KITCHEN® PIZZA BAKES UP HOT AND FRESH IN YOU OVEN, PLEASE USE CARE WHEN HANDLING LET PIZZA STAND 5 MINUTES BEFORE ENJOYING


How to Make Margherita Pizza

PREP. Preheat the oven to 500 degrees. We like to use a pizza stone and throw this in while the oven is preheating for at least 15 minutes.

Recipe Tips

Pizza Pan: Using a pizza stone is my first choice, but any pizza pan will work. Just be sure to cook in a very hot oven and consider blind baking the crust.

Blind baking is great in making sure that the center of the crust cooks and doesn't get soggy. This is especially helpful when using ingredients that tend to weep like mozzarella and tomatoes. Shape the dough and bake it for about 6 minutes without topping it. Remove the dough from the oven, add the toppings, then continue baking until the pizza is cooked.

Cheese: when using fresh mozzarella try to drawout as much moisture as you can before topping the pizza

Or what: Using a lighter layer of sauce will help keep the pizza more crisp.


HOMEMADE PIZZA

When we make homemade pizza, we usually whip up our favorite Homemade Pizza Dough Recipe. It & # 8217s is so easy to make and tastes so much better than store bought pizza crusts & # 8230and we know exactly what we are putting into it. Then we roll out the dough into smaller individual pizzas for each member of the family. This way each person can customize their own pizza and add their own favorite toppings.

Sometimes & # 8230if we are in a rush because of a busy after school schedule, I will use flat bread for the pizza crust instead of our homemade pizza dough. I usually use this (Tandori Naan Flatbread by Stonefire) because it tastes so good and makes a great pizza crust when you are in a hurry. It is pretty pricey on Amazon & # 8230but I can always find it at SuperTarget and most grocery stores. You can get it in original or garlic.


Pizza Margherita, a pizza with a thin and crispy top

A pizza of crispy legend and very easy to make

  • 500 g type 650 flour
  • 325 ml of lukewarm water
  • 7 g dry yeast or 25 g fresh
  • 1 teaspoon salt
  • 20 g flour for kneading
  • 1 coat of semolina (for the worktop)

Tomato sauce

  • 1 (400) g canned tomatoes
  • 2 tablespoons oil
  • 1 clove of garlic
  • 3-5 fresh basil leaves & # 8230 may or may not have

Topping

  • 400 g of fresh mozzarella
  • 100 g grated Parmesan cheese - optional
  • 1 tablespoon olive oil (to sprinkle on top)

Dough

Dissolve the yeast in a 25 gram cube or a sachet of dry yeast in 50 ml of lukewarm water with a teaspoon of sugar, then add 300 milliliters of cold water, half a teaspoon of salt and a little olive oil. , is the miracle ingredient on the counter.

This mixture is homogenized and then added in the rain flour passed through a sieve, about 600 grams. Knead the dough with your hands until it acquires an elastic texture and gently peels off the walls of the bowl, then leave it in a warm place, covered with a towel, for an hour to double its volume.

After it grows, the dough is kneaded on a wooden counter or directly on the kitchen table, which has previously been powdered with flour, after which it is shaped into a ball. Then the countertop is stretched, preferably with your hands, without the help of a torch, but we are not all patient, so this is a rule that can be violated, without serious consequences for the finished product.

Sauce

Fry the finely chopped garlic in olive oil, then add tomato sauce, basil, salt and pepper, bring to a boil over low heat.


Video: How to Make Perfect Pizza. Gennaro Contaldo (December 2021).