Margherita Pizza

Name: Margherita Pizza
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 5
Cuisine: Mediterranean, Italian, European
Ingredients: 2 packages active dry yeast; 227 grams fresh buffalo mozzarella, water drained; 794 grams whole peeled tomatoes, drained and hand crushed (recommended: San Marzano); 1 bunches fresh basil leaves; 1 Tbsp fresh thyme leaves; 4 garlic cloves, thinly sliced; 2 Tbsps kosher salt; 5 servings Kosher salt and freshly ground black pepper; 2 Tbsps extra-virgin olive oil, plus extra to grease pan; 2 Tbsps extra-virgin olive oil, plus extra for bowl; 1 Tbsp fresh oregano leaves; 2 teaspoons sugar; 1 liters unbleached all-purpose flour, plus more for dusting; 473 milliliters warm water (100 to 110 degrees F.)

You can never have too many main course recipes, so give Margherita Pizzan a try. This recipe makes 5 servings with 839 calories, 31g of protein, and 24g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. If you have unbleached flour, buffalo mozzarella, garlic cloves, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes roughly 2 hours and 10 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 450 degrees F. Put a jelly roll pan or a half sheet pan in the oven.

Ingredients you will need

Jelly

Roll

Equipment you will use

Oven

Frying Pan

Begin by making the tomato sauce. In a large saute pan over medium heat, add 2 tablespoons olive oil, the minced garlic, thyme and oregano. Cook until just fragrant then add the crushed tomatoes and season with salt and pepper, to taste. Lower the heat and simmer for 7 to 8 minutes to reduce and concentrate the flavor. Shut off the heat and set aside.

Ingredients you will need

Crushed Tomatoes

Salt And Pepper

Minced Garlic

Tomato Sauce

Olive Oil

Oregano

Thyme

Equipment you will use

Frying Pan

Take the preheated jelly roll pan out of the oven and drizzle some olive oil over the entire surface.

Ingredients you will need

Olive Oil

Jelly

Roll

Equipment you will use

Oven

Frying Pan

Cut the dough into 2 pieces and reserve 1 piece for another use. Stretch the pizza dough out so it is just bigger than the pan, then lay it inside the pan, so the dough comes up the sides to form a crust on the rim. Smear with tomato sauce then tear up the mozzarella and scatter it evenly over the top of the pie. Tear the basil leaves, spread them over the top and drizzle with a little more olive oil. Give it a final season with salt and pepper, to taste, then bake in the hot oven until golden and bubbly, about 15 to 18 minutes

Ingredients you will need

Salt And Pepper

Fresh Basil

Tomato Sauce

Dough

Mozzarella

Olive Oil

Crust

Equipment you will use

Oven

Frying Pan

In a small bowl, combine the yeast, sugar and water and stir gently to dissolve.

Ingredients you will need

Sugar

Water

Yeast

Equipment you will use

Bowl

Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.

Ingredients you will need

Yeast

If you're using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix.

Ingredients you will need

All Purpose Flour

Salt

Equipment you will use

Stand Mixer

Bowl

Add the yeast mixture, at the lowest speed, until the flour incorporates. When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball. This should take about 2 minutes.

Ingredients you will need

Dough

All Purpose Flour

Yeast

Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic.

Ingredients you will need

Olive Oil

Dough

All Purpose Flour

Water

If you're making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil. Then begin stirring in the flour. When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky. As you work, squeeze a small amount of dough together between your thumb and fingers. If it's crumbly, add more water; if it's sticky, add more flour, 1 tablespoon at a time. Knead until smooth and elastic, about 10 minutes.

Ingredients you will need

Olive Oil

Dough

All Purpose Flour

Water

Yeast

Salt

Equipment you will use

Bowl

Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour.

Ingredients you will need

Dough

Wrap