Pizza Margherita

Name: Pizza Margherita
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 315 milliliters bread flour; 1 package 1/2 tsp dry yeast; 1 Tbsp chopped fresh basil; 1 clove garlic, minced; 1 teaspoon honey; 1 Tbsp extra-virgin olive oil; 1 teaspoon chopped fresh oregano; 59 milliliters grated Parmesan; 120 grams part-skim mozzarella, thinly sliced; 4 servings Freshly ground pepper; 4 plum (Roma) tomatoes, sliced; 0 teaspoons salt; 237 milliliters semolina flour; 237 milliliters tomato purée; 4 servings Vegetable oil for coating; 177 milliliters warm (105-115°F) water

Pizza Margherita might be just the main course you are searching for. This recipe serves 4. This recipe covers 24% of your daily requirements of vitamins and minerals. One serving contains 603 calories, 22g of protein, and 25g of fat. A mixture of parmesan, warm water, oregano, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the semolina flour you could follow this main course with the Semolina Soufflé Cake as a dessert. This recipe is typical of Mediterranean cuisine.

Instructions

Combine the water, yeast, and honey in a large bowl. Stir in just enough of the bread flour to make a batter about the consistency of buttermilk. Cover and let proof in a warm place until the surface is puffy, about 1 hour.

Ingredients you will need

Bread Flour

Buttermilk

Honey

Water

Yeast

Equipment you will use

Bowl

Add the remaining bread flour, the semolina flour, and the salt. Knead in a stand mixer fitted with dough hook on medium speed, or by hand, until the dough is smooth, springy, and elastic, 4 minutes with the mixer or 10 minutes by hand. Rub the dough lightly with oil, place in a clean bowl, and cover with a cloth.

Ingredients you will need

Semolina Flour

Bread Flour

Dough

Salt

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Stand Mixer

Bowl

Let the dough rise at warm room temperature until doubled in volume, about 1 1/2 hours.

Ingredients you will need

Dough

Punch down the dough, sinking your fist into it to deflate it, and divide into 4 equal pieces for individual pizzas or leave it whole for a large pizza. Form the dough into smooth ball(s), cover, and let rise again until doubled in volume, 45-60 minutes.

Ingredients you will need

Dough

Punch

Preheat the oven to 450°F. Lightly oil a 16-inch pizza pan or large baking sheet with vegetable oil or scatter with cornmeal.

Ingredients you will need

Cooking Oil

Cornmeal

Equipment you will use

Baking Sheet

Pizza Pan

Oven

On a lightly floured surface, roll and stretch out the ball(s) of dough to an even 1/4-inch thickness. If the dough has not relaxed properly, it may spring back as you stretch it; simultaneously spinning and stretching the dough will help. (This may be accomplished flat on a work surface or by spinning and tossing it into the air, then catching the disk on the back of your hands. Avoid tearing the dough or creating very thin patches.)

Ingredients you will need

Dough

Roll

Transfer the dough round to the prepared pan.

Ingredients you will need

Dough

Equipment you will use

Frying Pan

For the topping, mix together the olive oil, basil, oregano, garlic, and pepper to taste.

Ingredients you will need

Olive Oil

Oregano

Garlic

Pepper

Basil

Spread this mixture evenly over the pizza dough.

Ingredients you will need

Pizza Dough

Spread

Spread evenly with the tomato purée and top with the sliced tomatoes and mozzarella. Scatter the Parmesan over the top.

Ingredients you will need

Mozzarella

Parmesan

Tomato

Spread

Bake until the dough is golden brown and the toppings are very hot, 20-30 minutes for 1 large pizza or 10-12 minutes for individual rounds.

Ingredients you will need

Dough

Equipment you will use

Oven

Cut into wedges and serve at once, or let cool for 5-10 minutes and serve warm.

Equipment

Ingredients

Servings:

315milliliters

bread flour 1package

1/2 tsp dry yeast 1Tbsp

chopped fresh basil 1clove

garlic, minced 1teaspoon

honey 1Tbsp

extra-virgin olive oil 1teaspoon

chopped fresh oregano 59milliliters

grated Parmesan 120grams

part-skim mozzarella, thinly sliced 4servings

Freshly ground pepper 4

plum (Roma) tomatoes, sliced 0teaspoons

salt 237milliliters

semolina flour 237milliliters

tomato purée 4servings

Vegetable oil for coating 177milliliters

warm (105-115°F) water

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Badian a Coltibuono Cultusboni RS Chianti Classico ( half-bottle) with a 4.3 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.