How to cook Margherita pizza: TOP 4 recipes

How to cook Margherita pizza: TOP 4 recipes

• Cooking tips and secrets
• Traditional pizza Margherita
• Cheese pizza Margherita
• Homemade Margherita pizza in a frying pan
• Closed pizza Margherita
• Video recipes

The usual Italian pizza Margherita is known throughout the world for its simplicity and harmonious taste. This common Neapolitan pizza is named after Queen Margherita. The Margherita pizza recipe is completely simple and has an affordable composition: the freshest San Marzano tomatoes, homemade sauce, sticky mozzarella cheese, fresh basil and crispy thin pizza dough. The baked goods come out fragrant and with a narrow, crispy crust. In this review we will learn how to prepare Margherita pizza at home.

Cooking tips and secrets

• A successful pizza is a savory yeast dough. To make the fermentation process faster, add a little sugar. Knead the dough thoroughly, you can pass it between your fingers, lay it to the sides, knead it with your palms so that it comes out very homogeneous. It is important that the dough is not dry, it must remain slightly sticky, but smooth and elastic. The kneading process should take at least 10 minutes. If the dough is very wet, add little flour.
• In the traditional Margherita pizza recipe, the dough is rolled out in different directions so that its thickness is about 3 mm.
• The recipe for margherita pizza insides is quite simple. The tomatoes are cut into thin rings, the cheese into thick pieces 1 cm wide. Tomato sauce is placed in the central part of the dough, which can be prepared independently. Pieces of mozzarella are distributed on top so that the cheese combines the filling with the crust. Add basil leaves, tomato rings and a little more cheese. Although you don’t have to stop at just tomatoes and cheese. You can always show your imagination and change the composition by adding grilled vegetables, olives, ham, special sausage, spinach, eggs...
• To make the sauce at home, take tomatoes, peppers, herbs and garlic, which are simmered (or blended) in a frying pan so that the mixture is thick and does not contain excess water.
• Bake the pizza as in an Italian oven, preheating the oven to the highest temperature. Then the margarita will look like it was cooked in the oven. To do this, preheat an empty baking sheet for 10 minutes in advance so that it gives its heat to the dish.
• Bake the pizza on the bottom rack of the oven for 5 minutes, and remove when the cheese begins to melt but has not yet lost its shape.
• If the bottom of the pizza is browned and almost ready, but the top has not yet “reached”, cover the pizza with foil and bake further in the oven.
• As an experiment, you can prepare a “closed” Margherita pizza, i.e. Place the filling on one circle 30 cm in diameter and cover with a second sheet of dough.

Traditional pizza Margherita

Margherita pizza is prepared according to a traditional recipe, recognizable on all continents and instantly associated with Italy. White mozzarella, purple tomatoes and fragrant greenish basil leaves. Such a taste combination of goods will not leave anyone indifferent.

• Calorie content per 100 g - 239 kcal.
• Number of servings - 1 pizza
• Production time - 1 hour 45 minutes

Ingredients:

• Wheat flour - 280 g
• Dry yeast - 5 g
• Olive oil – 50 ml
• Tomato paste - 70 g
• Fresh basil - 2 branches
• Sea salt - to taste
• Warm water – 100 ml
• Garlic - 2 cloves
• Onion - 1 pc.
• Tomatoes - 1 pc.
• Sugar - 10 g
• Hard cheese - 100 g
• Mozzarella – 100 g
• Dried basil - 1 tbsp.

Making traditional Margherita pizza:

1. Dissolve the yeast and sugar in warm water, stir and leave for 15 minutes to activate and form foam on the surface.
2. Sift the flour and stir with a pinch of salt, and add to the foamy yeast solution. Knead the dough and finally pour in olive oil (30 ml). Place the dough on the countertop and knead it with your hands so that the oil is completely absorbed.
3. Place the dough in a bowl, cover with plastic to create greenhouse conditions and leave to rise in a warm place for 1 hour until the mass increases in size by 2.5-3 times.
4. For the Margherita pizza sauce, fry finely chopped onions and garlic in oil. After 2-3 minutes, pour in the concentrated tomato paste and stir. Salt and season with sugar. Pour boiling water (100 ml) and evaporate the mixture until thickened for 15-20 minutes. Then flavor with dry basil. Cool the finished sauce.
5. Cut the tomatoes into thin slices, and grate the cheese on a large grater or tear it with your hands.
6. Knead the risen dough with your hands, stretch it into a round cake with a diameter of 30-35 cm and transfer the dough to a baking sheet. Dry the cake in a hot oven at 200°C for 5 minutes.
7. Then remove it from the oven and apply the sauce, place tomatoes and two types of cheese on top.
8. Bake the Margherita pizza until the cheese is golden brown for 25 minutes at 200°C.
9. Garnish the finished dish with fresh basil and serve homemade pizza to the table.

Cheese pizza Margherita

Real Italian cheese pizza Margherita is tasty, filling, on a thin, tender dough with a juicy and fragrant interior.

Ingredients:

• Flour - 300 g
• Salt - 1 tsp.
• Frisky yeast - 1 tsp.
• Olive oil - 1 tbsp.
• Water – 200 ml
• Tomato paste – 100 ml
• Basil (fresh or dried) - several sprigs
• Garlic - 1 clove
• Mozzarella cheese – 200 g
• Cheddar cheese - 150 g
• Cherry tomatoes - 7 pcs.

Making Margherita cheese pizza in the oven:

1. For the base, place flour in a bowl, add yeast and salt. Mix everything, pour warm water at room temperature and olive oil into the mixture. Mix everything again until smooth. Knead the dough for 5 minutes, cover it with a towel and set aside to rise.
2. For the Margherita pizza sauce, combine tomato paste, basil leaves and minced garlic.
3. Roll out the risen dough into a circle with a diameter of 25-30 cm so that it is thin, and place it on a baking sheet.
4. Spread the sauce over the entire surface of the dough, scatter grated Cheddar and sliced ​​Mozzarella on top. Place the tomato halves and drizzle with olive oil.
5. Place the Margherita cheese pizza in a preheated oven at 200°C and bake for 10 minutes until crispy.

Homemade Margherita pizza in a frying pan

Instant pizza Margherita cooked at home in a frying pan in 10 minutes. Naturally, the recipe is conditional, because the dough is not yeast, and the pizza is not baked in the oven. But it turns out quite similar to the real original.

Ingredients:

• Testicles - 4 pcs.
• Mayonnaise - 4 tbsp.
• Flour - 6 tbsp.
• Salt - to taste
• Hard cheese – 100 g
• Dry sausage – 100 g
• Doctor's sausage - 100 g
• Tomatoes - 3 pcs.
• Greens (parsley, dill, basil) - several sprigs each

Making homemade Margherita pizza in a frying pan:

1. Using a mixer, beat the eggs with mayonnaise. Add the sifted flour and salt and beat the dough again until smooth and thick.
2. Grease a frying pan with a thin layer of oil, heat it well and place the dough on the bottom.
3. On top, one by one, place sliced ​​sausage, tomato rings, chopped herbs and sprinkle everything with grated cheese.
4. Cover the frying pan with a lid and place on low heat. Simmer homemade Margherita pizza in a frying pan for 5-10 minutes.

Closed pizza Margherita

Closed Margherita pizza in the oven is a soft inside and crispy outside dough, a combination of stretchy and melted cheese, juicy tomatoes and a special smell of basil.

Ingredients:

• Flour - 500 g
• Fresh yeast - 15 g
• Vegetable oil - 50 ml for dough, 60 ml for filling
• Water – 320 ml
• Salt - to taste
• Tomatoes - 6 pcs.
• Hard cheese - 250 g
• Garlic - 2 cloves
• Basil greens - a small bunch
• Salt - to taste
• Ground dark pepper - to taste

Making a closed Margherita pizza:

1. Mix the yeast with the sifted flour and rub it with your hands to a mixture of small crumbs. Pour in the oil and water and knead the elastic dough until it stops sticking to your hands. If necessary, add flour.
2. Form the dough into a log, cover with a towel and leave to rise for 1 hour. Then knead it again, divide it into two parts and roll each into a narrow layer.
3. Scald tomatoes (2 pcs.) with boiling water and remove the skin. Place in a blender bowl and blend with oil, garlic, herbs, salt, and pepper.
4. Sprinkle a baking tray with flour, place the first part of the dough and lightly brush it with the purchased tomato sauce.
5. Grate the cheese on a large grater and sprinkle half of it over the dough.
6. Cut the remaining tomatoes into slices and place on the pizza.
7. Sprinkle the other half of the grated cheese on top.
8. Cover the filling with a second sheet of rolled out dough and seal the edges. Make several punctures on the surface of the dough to allow steam to escape. You can grease the top of the pizza with oil so that it has a golden crust.
9. Bake the covered Margherita pizza in a preheated oven at 240°C for 15 minutes.

Video recipes for making Margherita pizza.

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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

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 this pizza is incredibly 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 completely 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 common 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