Neapolitan Margherita Pizza

Neapolitan Margherita Pizza
Neapolitan Margherita Pizza might be just the main course you are searching for. This recipe covers 56% of your daily requirements of vitamins and minerals. One portion of this dish contains around 60g of protein, 12g of fat, and a total of 1868 calories. This recipe serves 2. If you have cake yeast, sea salt, sea salt, and a few other ingredients on hand, you can make it. To use up the yeast you could follow this main course with the Blueberry Yeast Cake as a dessert. This recipe is typical of Mediterranean cuisine. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 25 minutes.

Instructions

1
Special equipment: Pizza stone and pizza peel
Equipment you will use
Pizza StonePizza Stone
2
Set a pizza stone on the lower rack of the oven, remove the other racks, and preheat to 500 degrees F.
Equipment you will use
Pizza StonePizza Stone
OvenOven
3
Using a food mill, grind the tomatoes into a bowl (or pulse in a food processor until coarsely pureed.) Season with sea salt and set aside.
Ingredients you will need
Sea SaltSea Salt
TomatoTomato
Equipment you will use
Food ProcessorFood Processor
BowlBowl
4
Very lightly dust a work surface with some flour. Fill a medium bowl with flour and spread it out into a wide even layer. Drop the dough onto the flour in the bowl, and flip it over once in the bowl to lightly coat it. On the work surface, using your fingertips, press the dough all over to flatten it. Flip it over and press all over the surface again. Flip it one more time and repeat. Press the dough with your fingers repeatedly on one side with one hand, and with the other hand, slowly turn the dough clockwise on the work surface. Continue poking and rotating the dough to flatten and stretch the dough.
Ingredients you will need
SpreadSpread
DoughDough
All Purpose FlourAll Purpose Flour
Equipment you will use
BowlBowl
5
Pick the dough up and toss it back and forth between the palms of your hands until it begins to stretch, forms a rough disc, and gets thinner. Drape the dough over your hands, tuck your fingers in, and gently pull your knuckles toward the outer edge of the dough. Continue, rotating the dough as you go, until it is about 10 inches in diameter. Work slowly, allowing the weight of the dough itself to stretch and do not force it or it will tear and can make the crust too chewy.
Ingredients you will need
CrustCrust
DoughDough
6
Dust the work surface with a little more flour and set the crust back down. Press it with your fingers and pull it gently at the edges to even out the circle. Using a small ladle, evenly spread about 1/4 cup of the tomato sauce over the surface of the dough, leaving a 1/2-inch border around the edge. Scatter the mozzarella pieces from the center out, leaving space between the cheese. Tear the basil leaves in half and scatter the pieces over the pizza.
Ingredients you will need
Fresh BasilFresh Basil
Tomato SauceTomato Sauce
MozzarellaMozzarella
CheeseCheese
CrustCrust
DoughDough
All Purpose FlourAll Purpose Flour
Equipment you will use
LadleLadle
7
Lightly flour a pizza peel and set it on the work surface at the edge of the pizza crust closest to you. Run your fingers around the outside parameter of the crust to loosen any edges that might be stuck (and make sure the dough is not stuck to the counter anywhere in the center). Gently grab the dough at the 5 o'clock and 7 o'clock positions and in one, quick motion, pull the pizza onto the peel. Use your fingers to pull and straighten the crust until round.
Ingredients you will need
DoughDough
CrustCrust
All Purpose FlourAll Purpose Flour
8
Open the oven door. Set the front of the peel on the back edge of the pizza stone. Shake the peel very lightly to make sure the dough is not stuck and will slide. Holding the peel at a 45-degree angle, jiggle it until the pizza begins to slide off; once it reaches the edge of the peel, shake it lightly a few times, and then pull the peel out in one swift motion to drop the pizza onto the hot stone. Immediately close the oven door and cook until the crust begins to char on the bottom and edges and cheese is melted and bubbly, 8 to 10 minutes.
Ingredients you will need
CheeseCheese
ShakeShake
DoughDough
Equipment you will use
Pizza StonePizza Stone
OvenOven
9
Use the peel to remove the pizza; slide it onto a cutting board. Slice with a pizza wheel and serve immediately.
Equipment you will use
Cutting BoardCutting Board
10
Put the yeast in a measuring cup and dissolve it in about 1/2 cup of the water. In a large bowl, dissolve the salt in the remaining water.
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WaterWater
YeastYeast
SaltSalt
Equipment you will use
Measuring CupMeasuring Cup
BowlBowl
11
Add about 1/2 cup of the flour to the salt-water solution and add the yeast mixture. Use your fingers to mix well.
Ingredients you will need
All Purpose FlourAll Purpose Flour
WaterWater
YeastYeast
SaltSalt
12
Add the remaining flour and mix with your hands until it forms a dough.
Ingredients you will need
DoughDough
All Purpose FlourAll Purpose Flour
13
Transfer the dough to a floured countertop.
Ingredients you will need
DoughDough
14
To knead the dough, grab the sides with your fingers and pull it up and over itself into the center. Using the balls of your hands, press the dough firmly in the center. Repeat, pulling the dough from the outer sides inward, Press it fast from the edge inwards. Working quickly will help prevent it from sticking. Continue kneading the dough until it is very smooth to the touch, and springs back when pressed, 15 to 20 minutes. Shape the dough into a ball, place it in a clean bowl, and cover with plastic wrap.
Ingredients you will need
DoughDough
WrapWrap
Equipment you will use
Plastic WrapPlastic Wrap
BowlBowl
15
Let the dough rise for 2 hours, and then divide into four 9-ounce portions. Form the portions into balls. Cover the dough with a towel and let rise at room temperature for 6 hours.
Ingredients you will need
DoughDough
DifficultyMedium
Ready In25 m.
Servings2
Health Score98
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