How do you make an excellent Margherita pizza?
Bake Recipe

How do you make an excellent Margherita pizza?

admin1

How do you make an excellent Margherita pizza?

Pinch of sugar

Ingredients

3 cups of warm water

a sachet of dry yeast
6 cups all-purpose flour (plus more for kneading)
2 ½ teaspoons kosher salt
Extra-virgin olive oil

Toppings

15 ounces peeled tomatoes (1 can be drained)
1 teaspoon dried oregano (crumbled)
1 ¼ tablespoon
1 tablespoon extra-virgin olive oil
Coarse sea salt
buffalo mozzarella to taste(thinly sliced)
8 large basil leaves (torn into pieces)

Step 1
In a large bowl, put the yeast with 1 1/4 cup of warm water, add the sugar, and stand for about 5 minutes. Then, add the remaining warm water, the 4 cups of flour, and the kosher salt and stir until a soft dough forms.

Step 2
Turn the dough onto a well-floured work surface and knead, adding flour 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 it with olive oil. Cover the bowl with plastic wrap and refrigerate overnight or for up to 1 day.

Well prepared dough

Step 3
Transfer the dough to a lightly floured surface; punch down and divide into four 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.

Step 4
Meanwhile, place a pizza stone in the oven and preheat the oven to 500°, letting at least 45 minutes for the stone to heat. Pass the tomatoes through a food mill set over a medium bowl or beat them in a food processor until coarsely chopped. Stir in the oregano and one tablespoon of olive oil and season generously with salt and pepper.

Step 5
On a lightly floured surface, stretch one ball of dough into a 14-inch round: then transfer to a floured pizza pan, adding flour where the dough sticks. Spread 1/5 cup of the tomato sauce over the dough to within 1 inch of the edge. Spread one-fifth of the cheese over the pizza and drizzle with one tablespoon of oil. Season with sea salt and pepper and slide the pizza onto the stone.

Step 6
Bake until the bottom is charred, and the cheese is melted for about 7 minutes. Spread one-fifth of the basil on top and let stand for 3 minutes before serving. Repeat with the remaining dough and toppings.

Leave A Comment