Pizza Margherita

Pizza Margherita – a detailed recipe for cooking. Share with друзьями: Time: 2hour. 10 min. Difficulty: easy. Recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

• 1 can (800 gr.) Of whole peeled tomatoes (drain the juice and grind by hand), it is better San Marzano
• 1 head (225 gr.) Buffalo mozzarella cheese (drain brine)
• 2 tbsp. l olive oil plus some more for lubrication forms
• 4 thinly sliced cloves of garlic
• 1 tbsp. l fresh thyme leaves
• 1 tbsp. l fresh oregano leaves
• Leaves from 1/2 bunch of basil
• 1 serving of fresh pizza dough (see recipe below)
• Salt and ground black pepper

Base size 30 by 45 cm. For pizza:

• 2 pack active dry yeast
• 2 tsp Sahara
• 2 tbsp. warm water (38-43 ° C)
• 2 tbsp. l coarse salt
• 6 tbsp. flour plus a little more for sprinkling
• 2 tbsp. l olive oil, plus some more for lubrication bowls

Recipes with similar ingredients: tomato sauce, tomatoes San Marzano, yeast dough, premium flour, garlic, cheese mozzarella, thyme, oregano, basil

Recipe preparation:

1. Preheat the oven to 230 ° C. Place a baking tray with high sides or a small baking sheet. Start with cooking tomato sauce. In a large frying pan over medium heat, fry, adding 2 tbsp. l olive oil, minced garlic, and thyme oregano. Cook until flavor appears, then add grated tomatoes, salt and pepper to taste. Reduce heat and simmer when low boil for 7-8 minutes, so that the sauce is boiled, and the taste becomes more saturated. Turn off the fire.
2. Remove the preheated pan from the oven and pour over the olive oil the entire surface. Cut the dough into 2 pieces and leave 1 piece for another time. Stretch the pizza dough so that it is a little bigger than the shape, then put it in the shape so that it went on the sides, and a rim formed on the test. Grease the dough tomato sauce, then pick mozzarella slices and arrange them evenly on the surface. Pick basil leaves, distribute them base and drizzle with a little olive oils. Salt and pepper to taste, then put in hot the oven until the dough is browned and rises, about 15-18 minutes Remove the pizza from the oven, chop and serve.
3. Fresh dough for пиццы:В маленькой миске смешайтеyeast, sugar and water. Mix gently to make yeast dissolved. Let the mixture stand until the yeast comes to life, and foam begins to form, 5-10 minutes. If you use with a stationary mixer, mix salt and flour in a bowl and mix, running it in pulse mode several times. Add mixture with yeast and mix at low speed with flour. When will it start the dough is formed, increase the speed to medium and mix, until the dough begins to gather in a ball. This should take about 2 min Add olive oil and beat in pulse mode for more repeatedly. Stop the machine periodically to collect dough off the hook. Try if the dough is ready by squeezing a small one the amount between the fingers. If it crumbles, add more water, if it is sticky, add another tablespoon of flour. Lay out the dough on a surface lightly sprinkled with flour and fold it several times, kneading it to smoothness and elasticity.
4. If you make the dough by hand, add the yeast mixture to a large bowl, put salt and 2 tbsp. l olive oil. Then start mixing flour. When the mixture gets too dense to mix with a spoon, mix the remaining flour by hand, adding so that the dough is soft, but not too sticky. In the process work squeeze a small amount of dough between your fingers. If it crumbles, add more water, if it is sticky, add more by a tablespoon of flour. Knead the dough until it is smooth and elastic, about 10 minutes. Form a circle from the dough and lay in a lightly oiled bowl, turning it over to the surface was completely coated with oil. Cover the bowl with cling film or with a damp towel and let rise in a warm place (e.g. in oven) twice for about an hour.