BEST HOMEMADE MARGHERITA PIZZA

I just made this last night and it was, by far, the best pizza I’ve made at home.  I used a cast iron pizza pan in the oven instead of a pizza stone and it worked great!  Thanks for sharing such a wonderful recipe.


BEST HOMEMADE MARGHERITA PIZZA

My search for the best homemade margherita pizza (made in a standard oven with everyday ingredients) is over! This classic pizza is topped with a simple fresh pizza sauce made from canned tomatoes, mozzarella cheese, and fresh basil. You’ll want to make this homemade pizza recipe over and over again.

INGREDIENTS
HOMEMADE PIZZA DOUGH:

  •  2 and 1/2 cups (300 grams) unbleached all-purpose flour
  •  1 teaspoon granulated sugar
  •  1/2 teaspoon active dry yeast (or SAF instant yeast)
  •  3/4 teaspoon kosher salt
  •  7 ounces warm water (105 degrees F – 115 degrees F)
  •  1 tablespoon extra virgin olive oil
  •  2 tablespoons semolina or all-purpose flour, for the pizza peel (divided)

PIZZA SAUCE:

  •  1 cup pureed or crushed San Marzano (or Italian plum) canned tomatoes
  •  2-3 fresh garlic cloves, minced with a garlic press
  •  1 teaspoon extra virgin olive oil, plus more for drizzling
  •  1/4 teaspoon freshly ground black pepper
  •  2-3 large pinches of kosher salt

TOPPINGS:

  •  2 – 3 tablespoons finely grated parmigiano-reggiano cheese, plus more for serving
  •  7 ounces fresh mozzarella cheese, cut into 1/2-inch cubes (*preferably fresh mozzarella not packed in water)
  •  5 – 6 large fresh basil leaves, plus more for garnishing
  •  crushed dried red pepper flakes (optional)


INSTRUCTIONS

  1. Prepare Pizza Dough: In a medium bowl, whisk together the all-purpose flour, sugar, yeast and salt. Add the warm water and olive oil, and stir the mixture with a wooden spoon until the dough just begins to come together. It will seem shaggy and dry, but don’t worry.
  2. Scrape the dough onto a well-floured counter top and knead the dough for three minutes. It should quickly come together and begin to get sticky. Dust the dough with flour as needed (sometimes I will have to do this 2 to 3 times, depending on humidity levels) – it should be slightly tacky, but should not be sticking to your counter top.  After three minutes, the dough should be smooth, slightly elastic, and tacky. Lightly grease a large mixing bowl with olive oil, and place the dough into the bowl.
  3. get the full instructions @ abeautifulplate.com

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