Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to prepare a unique dish, perfect margherita pizza (makes 2). One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Perfect Margherita Pizza (makes 2) is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Perfect Margherita Pizza (makes 2) is something that I have loved my whole life. They’re fine and they look wonderful.
Garlic, olive oil, mozzarella, feta, tomatoes, and fresh basil. Each Margherita pizza is also low in sugar, allowing you to indulge freely. Each box contains two packages of the best Margherita pizza on the market.
To begin with this recipe, we must first prepare a few components. You can have perfect margherita pizza (makes 2) using 13 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Perfect Margherita Pizza (makes 2):
- Get 250 g tipo 00 flour
- Make ready 1/2 tsp salt
- Prepare 3 1/2 g dried yeast
- Prepare 3 g caster sugar
- Get 150 ml warm water
- Make ready Passata/ crushed tomatoes
- Get 2 large vine tomatoes, thinly sliced
- Get 1 clove garlic, crushed
- Prepare 2 tsp dried oregano
- Make ready Evoo
- Make ready 20 g Parmesan
- Get 100 g Mozzarella/ Fior di latte
- Take 30 basil leaves
Gino D'Acampo's classic margherita pizza recipe is so easy and is the perfect Friday night treat. This recipe shows you how to make a classic pizza base from scratch as well as a. Follow the easy steps in this slideshow to make pizza with a chewy-yet-crisp crust, a well-seasoned San Marzano tomato sauce and fresh buffalo mozzarella cheese. The photos are taken by newly annointed F&W Digital Food Awards Winner Matt Armendariz of Matt Bites.
Steps to make Perfect Margherita Pizza (makes 2):
- Mix salt in flour
- Mix yeast and sugar in warm water w metal fork
- Add yeast water to salt flour and mix w metal fork
- Pull/fold on floured surface. Repeat. Roll in flour if too wet. Ball up dough. Add a little olive oil (evoo) all over. Prove in warm place on floured surface covered with damp cloth for 1-2 hours (the more the better!)
- Cut in to two balls, then one at a time, push to flatten w hand. Stretch. Lift. Stretch. Round. If holes appear, fill with torn edge pieces. Press finger marks all around outer edge. Used crooked little finger to create crust edging.
- Spoon on tomato/passata flavoured with garlic, s&p, evoo and oregano.
- Grate over a v small amount of Parmesan cheese, then add the sliced tomatoes, followed by the basil leaves.
- Tear over the mozzarella/ fior di latte and finish with more evoo
- Preheated oven at 220C for 7-9 minutes until bubbling and browned. Use a pizza stone for best effect, with a sprinkle of fine semolina to stop the dough sticking during cooking.
How to make sheet pan Margherita pizza. I usually make a very simple pizza sauce out of crushed tomatoes and season it with a pinch of sugar, salt and a little oregano and olive oil but you could use whatever base you prefer. Don't miss the next new video recipe. Please subscribe now to my YouTube channel. Unfortunately, I am horrible at making pizzas.
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