Pizza Margherita : yumm Recipes
“Pizza Marguerita turned into created in Naples Italy for an 1889 go to by Queen Margherita of Savoy. This traditional Neapolitan model of Pizza Margherita includes just 6 elements and is as simple as it is scrumptious”
Easy Recipe to make Pizza Margherita
Ingredients
For Dough
1
1/2 cups
Water (luke
warm)
1/2
teaspoon
Active
dry yeast
1
teaspoon
Salt
375
grams
Bread
flour (~3 cups)
For Topping
3 Tomatoes (very
ripe)
Olive
oil
1
ball
Fresh
mozzarella
1
bunch
Basil (leaves
only)
Steps
1. To make pizza margherita dough, dissolve the yeast and salt in a large bowl
with the water. Add the flour and use some long chopsticks to stir together
(okay they probably didn't use chopsticks in Italy during the 19th century, but
they work so well because they don't have much surface area for the dough to
stick to). Cover with plastic wrap and let it sit for at least 12 hours, or
overnight in the fridge.
2. Cut a
cross hatch on the bottom of the tomatoes (opposite of where the stem
connected) to keep them from popping. Put some water in a pot and place a
steamer rack in the pot. Place the Tomatoes cut-side-up on the rack. Bring the
water to a boil over high heat, then cover and steam the tomatoes until they
are soft to the touch (about 10 minutes). Remove the lid and let them cool off
enough to handle.
3. Remove the skins, then
place them in a strainer and use a pestle or the bottom of the spoon to press
the tomato through. It would be faster to use a blender first before straining,
but Queen Margherita's chef in Naples didn't have a blender. Plus using a
blender would break up the seeds which would add a slightly bitter taste to the
sauce.
$ 4. When you're ready to Start making the pizzas, move your oven rack to the Top position and turn the
boiler on high. Put a cast iron pan over medium-high heat. Flour your hands and
flat surface to roll the dough out on and cut off a ball of dough about the
size of a large orange. Shape it into a ball, and then roll it in flour to keep
it from sticking. Use your hands or a rolling pin to flatten the ball into a
round flat circle about the same diameter of your cast iron pan. Since it will
be difficult getting the dough into the pan once the toppings are on, I
recommend having your toppings at the ready, and putting the dough straight
into the pan at this point.
5 5. Once the dough is in
the pan, drizzle some olive oil on top, use a spoon to spread a few spoonful of
tomato puree on top of the pizza. You want enough to make a very thin layer,
but don't add too much or your pizza will be watery. Lay a few slices of
mozzarella on top, and then sprinkle with salt.
6 6. By the time you have
all the toppings on the pizza the dough should have puffed up slightly and a
peak under the pizza should reveal a crust that's just starting to brown.
Transfer the pan to the broiler (directly under the heat source), and broil for
one to two minutes, or until the edges of the crust are just starting to char and
the center of the pizza is bubbly and caramelized. You may need to turn the pan
part of the way through cooking to get even browing on the crust.
7 7. When it's done, use a
spatula to transfer the pizza to a plate and sprinkle with basil. Personally I
love lots of basil, so I like covering it with a mound of basil, but we're
being traditional here, remember? There should be enough dough to make four
pizzas and you can turn the leftover tomato puree into a pasta sauce with any
leftover basil.
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