Pizza Margherita

Name: Pizza Margherita
Total time: 5400 s
Yield: 4 servings
Ingredients: 3 1/3 cups flour (about 500 grams); 1 oz fresh yeast or 1 tablespoon dry yeast (about 10 grams); 1/2 teaspoon salt; 1/2 cup warm water (about 125 ml); as needed flour for rolling; as needed olive oil; 5 oz mozzarella cheese (about 150 grams); 5 oz tomatoes (about 150 grams); 12 basil leaves; 3 tablespoons olive oil; to taste salt; to taste pepper

Andrea Lizbeth López Cortés @Andy_lop_280700

Pizza Margherita is probably the simplest pizza recipe there is, and at the same time, the most popular.

This recipe originated in the kitchens of Italy and was created by the chef Raffaele Esposito at the restaurant Il Brandi to honor the Queen of Italy, Margherita Teresa di Savoia, representing the colors of the Italian flag: red with the tomato, white with the mozzarella cheese, and green with the basil.

Pizza Margherita is probably the simplest pizza recipe there is, and at the same time, the most popular.

Andrea Lizbeth López Cortés @Andy_lop_280700

Pizza Margherita is probably the simplest pizza recipe there is, and at the same time, the most popular.

Saved

Ingredients

1 hr 30 min

4 servings

for the dough
3 1/3 cupsflour (about 500 grams)
1 ozfresh yeast or 1 tablespoon dry yeast (about 10 grams)
1/2 teaspoonsalt
1/2 cupwarm water (about 125 ml)
as neededflour for rolling
as neededolive oil
for the topping
5 ozmozzarella cheese (about 150 grams)
5 oztomatoes (about 150 grams)
12basil leaves
3 tablespoonsolive oil
to taste salt
to taste pepper

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Steps

1 hr 30 min

1

For the dough:
Mise en place: Dissolve the yeast with a little warm water, add 2 to 3 tablespoons of flour, and stir until you have a smooth dough.
2

Cover with a cloth and let rise for 30 minutes in a warm place.
3

Sift the remaining flour onto a work surface and mix with the starter dough. Add a little salt and knead vigorously to form a consistent but soft dough.
4

Gradually add the warm water. Work for another 10 minutes until you achieve a very elastic dough.
5

Sprinkle with a little flour, cover, and let rise for 1 1/2 hours in a warm place.
6

After the time has passed, punch down the dough and stretch it by hand or with a rolling pin on a floured surface until the dough is 1/4 inch thick.
7

Place the stretched dough on a previously greased and floured baking sheet and set aside for use.
8

For the topping:
Mise en place: Preheat the oven to 480°F (250°C).
Cut the tomatoes into concasse: to do this, cut a cross on the tip of the tomato and remove the back part with a peeler, submerge them in boiling water for 10 seconds, remove and stop cooking with a cold water shock, peel the tomato, remove the seeds, and cut into small cubes.
9

Spread a little extra virgin olive oil on the dough.
10

Place the tomato all over the base of the dough, then add the grated mozzarella cheese.
11

Season with salt and pepper, add olive oil, and the basil leaves.
12

Bake for 20 minutes.
13

Serve and enjoy :)