Pizza; Margarita

Pizza “Margherita”

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• vegetarian
• economical

Ingredients

general information

Total production time

4 hours 40 minutes

Active production time

40 minutes

Complexity

Average

Number of servings

Step-by-step recipe with photos

Prepare yeast dough.
In a bowl, combine warm water, sugar and dry yeast. Stir everything well and throw on

10-15 minutes (during this period of time the mixture should foam a little - this means that the yeast is working).
Add salt and approximately half the amount of sifted flour to the yeast mixture (if desired, flour can be mixed with salt).
Stir the flour into the yeast consistency using a wooden spoon, then pour in the olive oil and mix well again.

Add the remaining sifted flour evenly and knead into a soft, elastic, loose dough.

Place the dough in a clean bowl, grease the surface with a small amount of olive oil, cover with a clean towel or napkin and place in a warm space for about 1 hour until the dough rises.
Knead the risen dough, place it back in the bowl and leave for about another 30 minutes.

Prepare tomato sauce.
Wash the tomatoes, make cross-shaped cuts on the stalk, place in boiling water for 1-2 minutes, then remove the skin from the tomatoes.
Cut the peeled tomatoes into small cubes or grind them into a puree using a blender.
Peel the garlic and chop finely.
Place tomatoes in a saucepan or frying pan with heated olive or vegetable oil and simmer over low heat, stirring occasionally, until thickened.

20-40 minutes.
Then add garlic, salt, freshly ground pepper and, if desired, a pinch of sugar. Mix everything and simmer the sauce a little longer.

Advice. If desired, you can lightly fry the garlic at the very beginning, in other words, put the garlic in a frying pan heated with oil, lightly fry, and then place the tomatoes in the frying pan. In this case, the taste of garlic will be the least pronounced and slightly tangible.

Remove the finished sauce from the heat and cool (the sauce should not be hot so as not to burn the dough).
Grate the mozzarella or cut it into small cubes (you can also cut the cheese into thin slices).
Wash the basil greens and shake off excess water.

Knead the finished dough and divide into 2 parts.
Dust one part of the dough with flour and roll it out into a layer the width of

3 mm (for a narrow shortcake).
Transfer the dough circle to a lightly floured baking sheet.
Brush the dough with half the tomato sauce (a sprinkling of dried oregano if desired) and place a few basil leaves on the surface of the pizza.

Bake the pizza on preheated

5-7 minutes (make sure the edges do not dry out), then remove from the oven, sprinkle with mozzarella and return to the oven for another

2-3 minutes until cheese melts.
Cut the finished pizza into portions and serve hot, garnished with basil leaves.

Bon appetit!

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Pizza “Margherita”

I think there is no person who does not adore pizza. I suggest making you Margherita pizza, which is probably the most common. In my opinion, the menu in every pizzeria begins specifically with the pizza given to us.

The key to a delicious pizza is good dough.
It is with the dough that we will begin production. We prepare all the necessary ingredients.
We heat the water to a temperature of 37 degrees.

Pour the yeast with warm water, add sugar. Stir and leave for 10 minutes to activate the yeast.

After 10 minutes, a foamy “cap” will appear. This means the yeast has started to work.

Pour 200 g of flour into a large bowl so that later you can knead the dough comfortably. Add salt to flour.

Pour water with yeast into flour.

Mix first with a spoon.

Then we begin to knead the dough with our hands. Add flour little by little as needed. But keep in mind that the dough should be slightly sticky.

When the dough forms a lump, add olive oil and continue kneading.
The dough may seem watery at first, but don't rush to add flour! As you knead, the dough will become denser and less sticky. To prevent the dough from sticking to your hands, grease them with a little vegetable oil.

The dough needs to be kneaded for a long time, about 10 minutes.

Grease the walls and bottom of the bowl in which the dough was kneaded with vegetable oil and place the dough there.
Cover the bowl with a damp towel or cling film. Place the dough in a warm space for 30 minutes.

I place the bowl of dough in a pan of warm water and cover with cling film.
In 30 minutes the dough will increase in volume at least 2 times.

In the meantime, let's prepare the inside.
Turn on the oven to heat up to the highest temperature.

Cut the cheese into slices.

Cut the tomatoes into thin slices.

Let's return to the test.
We will get 2 pizzas from this dough, so
we divide it into two equal parts. Roll out each piece of dough into a circle, adding a little flour. I roll out the dough right away on parchment paper so that later it is easy to transfer the pizza to a baking sheet.

If we want to get a perfect circle, place a huge round plate on top of the rolled out dough and trim off the excess dough.
I came up with a circle about 30 cm in diameter.

Brush the dough with tomato sauce, leaving the edges free.

Spread moderately tomatoes and cheese onto the dough, greased with sauce.

Place basil on top (I used frozen).
You can add a little basil to decorate the top of the already prepared pizza. If desired, sprinkle the filling with dry Italian herbs. Place the baking sheet with the pizza in the oven on the lowest level.
The highest temperature in my oven was 250 degrees, the pizza was ready in 10 minutes. The dough has browned slightly and the cheese has melted. If you have the highest temperature, the pizza will be ready earlier - about 4-6 minutes.

Remove the pizza with tomatoes and cheese from the oven and let cool for 2-3 minutes.
We do the same with the second pizza.

Cut the Margherita pizza into portions and serve.
Bon appetit!

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Pizza Margherita

Pizza Margherita is an ordinary Italian pizza , perhaps the most popular in the world, even the menu of any pizzeria usually begins with it. The composition of the pizza given to us is unusually simple, its main ingredients are mozzarella cheese, ripe tomatoes and fresh basil leaves, which give it a unique taste and smell.

According to legend, the pizza owes its name to Margherita of Savoy, the wife of the Italian king Umberto I, who was very fond of this pizza.

To make the traditional, most delicious Margherita pizza, you need very few ingredients, but they must be exactly those indicated in the list. Those. you, of course, can replace the mozzarella with another cheese, but then you won’t get Margherita pizza , but just some kind of pizza. Therefore, strictly follow the recipe and, I hope, Margherita pizza will not disappoint you.

Ingredients

• pizza dough 270 – 300 g
• tomato sauce 100 – 130 g
• Mozzarella cheese for pizza 150 – 180 g
• tomatoes 1 pc.
• green basil 8-10 leaves
• olive oil

Now let's discuss the ingredients. If anyone is wondering where to get pizza dough , I recommend making it yourself, because ready-made, frozen pizza bases, of course, are not the same, and you will not bake the most delicious, crispy Margherita pizza with them. A detailed description of how to prepare thin, crispy pizza dough is written here: pizza dough.

Tomato sauce . I make it using this recipe: pizza sauce. If you don’t have new or canned tomatoes, or you’re too lazy to cook, you can use tomato paste (salt it, add spices) or even ketchup, but I still prefer tomato sauce. If you use tomato paste or ketchup, they are the most concentrated, so reduce their quantity, 2-3 tablespoons will be enough for you.

mozzarella cheese specifically for pizza. This is not the mozzarella that is sold in the form of snow-white balls in bags in brine; we need mozzarella that looks like ordinary cheese. Pizza mozzarella is a hard type of mozzarella cheese used for hot dishes.

Manufacturing

Prepare the ingredients. Wash the tomato and basil and dry. If you were too lazy to read a lot of words at first, I will repeat, pizza dough here: pizza dough, sauce here: pizza sauce.

the pizza dough to a width of 2-3 mm, with a diameter of 32-35 cm. I usually roll it out on parchment sprinkled with flour, and bake the pizza on it, so the crust does not deform when transferring it to a baking sheet.
In order to get beautiful sides on the pizza, we bend the edges 2-3 cm inward and seal them well so that they do not come off during baking. Place tomato sauce on the rolled out base, let there be more of it, especially if you are not using ketchup or tomato paste, but tomato sauce.

Distribute the sauce moderately over the dough and pour olive oil on top.

Now we need to bake the shortbread, we do this so that the dough comes out crispy and perfectly baked. Together with the parchment, transfer the dough to a baking sheet; if the parchment is very large, cut it off so that it does not touch the walls of the oven. I bake the pizza on a baking sheet turned upside down, so it turns out to be a flat surface without walls. Preheat the oven to the highest temperature (250-270°C), place the inverted baking sheet with the dough on the lower level and bake for 5-10 minutes until it is perfectly browned on the bottom.

While the crust is baking, cut the mozzarella into slices 5-10 mm wide.

Cut the tomato into 3-5 mm slices.

Well, the dough is perfectly browned on the bottom, the sides of the pizza have risen. My parchment also browned very well, so I recommended cutting it for you, but I didn’t do it myself. We tear off pieces from the sliced ​​cheese and randomly place them on the hot base.

Place chopped tomatoes on top.

We tear huge basil leaves in half or smaller ones, place them on top of the pizza, and put small leaves whole. Again we place our pizza in the oven preheated to the highest temperature for 5-10 minutes, now we place the baking sheet on the upper level. The pizza is ready when the cheese is one hundred percent melted and spread over the entire surface of the pizza.

Serve the pizza right away while it's hot. You can decorate the top with more fresh basil leaves. Pizza Margherita is ready.


Bon appetit!

Pizza Margherita. Recipe for making at home. Traditional Italian composition

Pizza Margherita is the most common traditional pizza recipe in Italian cuisine . With the most common and easily accessible recipe ingredients: fresh cheese, tomatoes, basil.

When you look at the menu in some culinary place, such as a pizzeria or cafe, you see Margherita pizza in one of the items. Because it is popular here and has long been in Europe.

I won’t describe for you how this recipe came about, just in two words. The queen of the Italian king, Margaret of Savoy, at one point tried the quickly prepared food of the poor. And she liked this pizza. Hence the name - “Margarita”.

And I’ll also say that for me this pizza recipe is the most ordinary and frisky. When I have absolutely no time to make something, I remember, open the refrigerator and look for something to eat. Cheese and tomatoes catch your eye - there is only one solution - “Margarita”.

Ingredients

Pizza dough:

1. 300 g flour
2. 1 teaspoon salt
3. 1 teaspoon frisky yeast
4. 1 tablespoon olive oil
5. Water 200 ml

Pizza sauce

1. 100 ml tomato paste
2. A bunch of fresh or dried basil - 1 teaspoon (greens can be used)
3. 1 clove garlic, minced

For the composition of the inside

1. 250 g mozzarella cheese
2. You can add some more cheese
3. Tomatoes, halved (preferably cherry)

Making a dish according to the “Pizza Margherita” recipe in the oven:

1. Let's create a base. To do this, take a huge bowl and add flour, yeast and salt. Stir well, and then pour water (warm room temperature) and olive oil into the mixture. Stir again until smooth.
2. Transfer the dough to a previously floured piece of pastry paper laid out on the table.
   And knead for 5 minutes. Then cover with a towel and set aside for the dough to rise. Although this point is not inviolable. If you need a narrow crust, then you can immediately proceed to the next step.
3. Now we are making margherita pizza sauce. Mix all ingredients: pasta, basil, garlic. And leave it at room temperature for a while while we prepare the base.
4. If you haven’t allowed the dough to rise, then roll it out right away. In any case, use a rolling pin to make a circle 25 cm - 30 cm in diameter. The dough must be narrow because it will rise in the oven.
5. Let's prepare the filling - the main composition. Preheat the oven to 220-240 degrees. Place a baking sheet on the top shelf of the oven, you can even turn it over.
6. Spread the sauce onto the dough with the back (convex) part of the spoon over the entire surface. Scatter grated or sliced ​​cheese and tomatoes. Drizzle with olive oil and season.
7. Place the tray of dough on a preheated baking sheet in the oven. Bake for 8-10 minutes until crispy.

Little secrets and tips for Pizza Margherita:

1. If the dough is very wet, add a little more flour
2. If the pizza dough turns out to be very elastic, then you should leave it alone for 10 minutes, and then roll it out again. And try to press harder.
3. The bottom of the pizza has browned and is nearing the end of cooking, but the top has not yet “reached” - take out the pizza and cover with foil and put back in the oven for 6 minutes.
4. And now a little more interior for the Margherita pizza. Don’t get hung up on just tomatoes and cheese; you can always show your imagination and change the main composition. Grilled vegetables, olives, ham, special sausage, spinach and eggs...
5. And as an experience, you can dare to cook “closed pizza” - i.e. 2 circles of 30 cm in diameter, put one half of the dough as it should be, and cover the other half, brushing the edges with water.

And here is the video recipe from the chef guru