Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, perfect margherita pizza (makes 2). It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Perfect Margherita Pizza (makes 2) is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Perfect Margherita Pizza (makes 2) is something that I have loved my entire life.
This Neapolitan pizza is perfect in summer using fresh, ripe tomatoes and basil. Season with sea salt and pepper. Place dough on a lightly floured pizza peel. Follow these easy steps to make pizza with a chewy-yet-crisp crust, a well-seasoned raw tomato sauce and fresh buffalo mozzarella cheese.
To begin with this recipe, we have to prepare a few components. You can cook perfect margherita pizza (makes 2) using 13 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Perfect Margherita Pizza (makes 2):
- Get 250 g tipo 00 flour
- Take 1/2 tsp salt
- Get 3 1/2 g dried yeast
- Take 3 g caster sugar
- Get 150 ml warm water
- Take Passata/ crushed tomatoes
- Take 2 large vine tomatoes, thinly sliced
- Get 1 clove garlic, crushed
- Make ready 2 tsp dried oregano
- Make ready Evoo
- Make ready 20 g Parmesan
- Prepare 100 g Mozzarella/ Fior di latte
- Make ready 30 basil leaves
After falling in love with artisan pizza on our honeymoon in Rome Italy, Alex and I have spent years of research on how to recreate perfect Italian pizza at home. And there's no topping we love more than the margherita. Stretchy mozzarella cheese, tangy tomatoes, and peppery basil are all piled on a chewy charred crust. A classic Pizza Margherita, named for Queen Margherita of Italy, shows off the colors of the Italian flag with red tomatoes, white mozzarella and fresh green basil.
Instructions to make Perfect Margherita Pizza (makes 2):
- Mix salt in flour
- Mix yeast and sugar in warm water w metal fork
- Add yeast water to salt flour and mix w metal fork
- Pull/fold on floured surface. Repeat. Roll in flour if too wet. Ball up dough. Add a little olive oil (evoo) all over. Prove in warm place on floured surface covered with damp cloth for 1-2 hours (the more the better!)
- Cut in to two balls, then one at a time, push to flatten w hand. Stretch. Lift. Stretch. Round. If holes appear, fill with torn edge pieces. Press finger marks all around outer edge. Used crooked little finger to create crust edging.
- Spoon on tomato/passata flavoured with garlic, s&p, evoo and oregano.
- Grate over a v small amount of Parmesan cheese, then add the sliced tomatoes, followed by the basil leaves.
- Tear over the mozzarella/ fior di latte and finish with more evoo
- Preheated oven at 220C for 7-9 minutes until bubbling and browned. Use a pizza stone for best effect, with a sprinkle of fine semolina to stop the dough sticking during cooking.
Stretchy mozzarella cheese, tangy tomatoes, and peppery basil are all piled on a chewy charred crust. A classic Pizza Margherita, named for Queen Margherita of Italy, shows off the colors of the Italian flag with red tomatoes, white mozzarella and fresh green basil. How to make the perfect pizza Margherita, homemade stuff bro. The secret for crafting a perfect pizza dough is once again time. Before you begin to knead and before it'll start to rise, greatly reducing the required amount of yeast.
So that’s going to wrap this up for this special food perfect margherita pizza (makes 2) recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
