Pizza Margherita Recipe
Introduction:
Indulge in the timeless delight of Pizza Margherita, a culinary masterpiece straight from the kitchen of Nick Stellino. This classic recipe promises two mouthwatering 12″-15″ pizzas, adorned with a harmonious blend of tangy tomato sauce, creamy mozzarella, and fragrant basil leaves. Quick to prepare and bursting with flavor, it’s perfect for a cozy lunch, a savory snack, or a delightful weeknight dinner. Let’s embark on this gastronomic journey together!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Water | 1 1/2 cups |
| Fast rising yeast | 3/4 ounce |
| Sugar | 1 teaspoon |
| Bread flour | 4 cups |
| Unbleached all-purpose flour | 1 cup |
| Salt | 3 teaspoons |
| Olive oil | 1 tablespoon |
| Tomato sauce | 1 cup |
| Tomato paste | 1/2 cup |
| Oregano | 1/4 teaspoon |
| Dried basil | 1/4 teaspoon |
| Bocconcini | 3 pieces |
| Fresh basil | 1 bunch |
| Mozzarella cheese | 2 cups |
| Fresh ground black pepper | to taste |
Nutrition Facts (per serving):
- Calories: 245.5
- Fat Content: 11.1g
- Saturated Fat Content: 3.7g
- Cholesterol Content: 16.7mg
- Sodium Content: 424.1mg
- Carbohydrate Content: 27.9g
- Fiber Content: 1.7g
- Sugar Content: 2.5g
- Protein Content: 8.8g
Instructions:
Pizza Dough:
- In a mixing bowl, combine water, fast rising yeast, and sugar. Whisk the ingredients together and set aside until the mixture becomes foamy.
- Add the yeast mixture and olive oil to the bread flour along with the unbleached all-purpose flour and salt. Mix the ingredients until well combined.
- Transfer the dough onto a lightly floured surface and knead it for 5 minutes (or 10 minutes if you’re feeling stressed or worried).
- Place the kneaded dough in an oiled bowl, loosely cover it with plastic wrap or a clean towel, and allow it to rise in a warm place until it doubles in size, approximately 45-60 minutes.
- Once the dough has risen, divide it into two equal portions and roll out each portion into 12″-15″ pizza crusts.
Pizza Sauce:
- In a food processor, combine tomato sauce, tomato paste, oregano, and dried basil.
- Pulse the ingredients together about 10 times until you achieve a smooth and well-combined sauce.
Assembly and Baking:
- Preheat your oven to 500°F (260°C).
- Spread 1/2 cup of the prepared pizza sauce evenly onto each pizza crust, reserving the remaining sauce for another use.
- Scatter half of the cubed bocconcini and fresh basil leaves over each pizza crust.
- Sprinkle each pizza with grated mozzarella cheese and drizzle with olive oil.
- Season the pizzas with fresh ground black pepper to taste.
- Place the topped pizzas on a baking sheet or pizza stone and bake in the preheated oven for 10-12 minutes, or until the crust is golden brown and the cheese is bubbling and lightly browned.
- Remove the pizzas from the oven and let them cool for a few minutes before slicing and serving.
Serving Suggestions:
- Enjoy these delectable Pizza Margherita slices hot and fresh out of the oven.
- Pair them with a crisp green salad dressed in a light vinaigrette for a refreshing contrast.
- Serve alongside a glass of your favorite Italian wine or a sparkling beverage for a complete dining experience.
Tips:
- For a crispier crust, preheat your baking sheet or pizza stone in the oven before placing the pizzas on it.
- Customize your Pizza Margherita by adding toppings like sliced tomatoes, olives, or thinly sliced onions before baking.
- Store any leftover pizza sauce in an airtight container in the refrigerator for up to 1 week, or freeze it for longer storage.
Conclusion:
With its irresistible combination of flavors and textures, Pizza Margherita is a timeless classic that never fails to delight. Whether you’re hosting a gathering with friends or craving a cozy night in, this homemade pizza is sure to satisfy your cravings and leave you longing for more. So gather your ingredients, roll up your sleeves, and embark on a culinary adventure that’s as rewarding as it is delicious! 🍕🌿
