Servings<\/span>4<\/p>servings<\/span><\/div><\/span>Prep time<\/span>50<\/p>minutes<\/span><\/div><\/span>Cooking time<\/span>10<\/p>minutes<\/span><\/div><\/span>Calories<\/span>270<\/p>kcal<\/span><\/div><\/div><\/div>A round of tender dough\u2014lightly bronzed at its edge\u2014yields the foundation for this venerable Italian preparation, conceived in 1889 to honor Queen Margherita of Savoy. Its palette is deliberate: a whisper\u2010thin veil of bright tomato pur\u00e9e, its acidity balanced by the cream-softness of hand-torn mozzarella, and punctuated by the clean, peppery perfume of fresh basil. In assembling two pizzas, one combines 3\u00bd cups of all-purpose flour with 1\u00bd teaspoons of salt, a teaspoon of sugar, and 2 teaspoons of active dry yeast, binding them with 1\u00bc cups of water warmed to coax the yeast to life, and finishing with 2 tablespoons of olive oil for suppleness. Once the dough has risen and is portioned, the surface is brushed with tomato pur\u00e9e, leaving a narrow rim unadorned. Upon this, creamy discs of mozzarella are arranged with deliberate restraint; a final pinch of salt and a light glide of olive oil draw out their flavor beneath the oven\u2019s intense heat. Set at 475 \u00b0F (250 \u00b0C), the oven transforms the raw assemblage in but ten to twelve minutes: the rim turns a mottled gold, the mozzarella softens into gently bubbling pools, and the fragrant steam of basil emerges as the pizzas are withdrawn. Each slice offers a study in balance\u2014tang, richness, and herbaceous clarity\u2014an homage to Italian tenets of ingredient quality and restrained technique.<\/p>
Ingredients<\/h3>- For the Dough<\/strong><\/li>
- <\/span>
3 \u00bd cups (450 g) all-purpose flour<\/span><\/p><\/li>- <\/span>
1 \u00bd teaspoons salt<\/span><\/p><\/li>- <\/span>
1 teaspoon sugar<\/span><\/p><\/li>- <\/span>
2 teaspoons active dry yeast<\/span><\/p><\/li>- <\/span>
1 \u00bc cups (300 ml) warm water (not hot)<\/span><\/p><\/li>- <\/span>
2 tablespoons olive oil<\/span><\/p><\/li>- For the Toppings<\/strong><\/li>
- <\/span>
1 cup (250 ml) tomato sauce<\/span><\/p><\/li>- <\/span>
8 oz (200 g) fresh mozzarella, sliced<\/span><\/p><\/li>- <\/span>
Fresh basil leaves (about 8-10)<\/span><\/p><\/li>- <\/span>
2 tablespoons olive oil<\/span><\/p><\/li>- <\/span>
Pinch of salt<\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>- Prepare the Dough<\/strong><\/li>
- In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy.<\/li>
- In a large mixing bowl, combine flour and salt. Create a well in the center, then add the yeast mixture and olive oil.<\/li>
- Mix until the dough begins to form, then knead on a floured surface for about 8-10 minutes until smooth and elastic.<\/li>
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for 1 hour or until it doubles in size.<\/li>
- Preheat the Oven<\/strong><\/li>
- Preheat your oven to 475\u00b0F (250\u00b0C). If you have a pizza stone, place it in the oven to heat.<\/li>
- Shape the Dough<\/strong><\/li>
- Divide the dough into two portions. Roll out each portion into a 12-inch circle on a floured surface.<\/li>
- Transfer the dough to a parchment-lined baking sheet or a pizza peel if using a stone.<\/li>
- Add the Toppings<\/strong><\/li>
- Spread a thin, even layer of tomato sauce over the dough, leaving a small border around the edges.<\/li>
- Arrange mozzarella slices over the sauce and sprinkle lightly with salt.<\/li>
- Add fresh basil leaves and drizzle with olive oil.<\/li>
- Bake the Pizza<\/strong><\/li>
- Transfer the pizza to the oven and bake for 10-12 minutes, or until the crust is golden and the cheese is bubbling.<\/li>
- Serve<\/strong><\/li>
- Remove the pizza from the oven, let it cool for a minute, then slice and serve.<\/li><\/ul><\/div>
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Notes<\/h3>\n\t\t\t\t\t- Tomatoes –<\/strong> For authenticity, use San Marzano tomatoes, known for their sweet and rich flavor.<\/li>
- Mozzarella –<\/strong> Fresh buffalo mozzarella is ideal, but regular fresh mozzarella works well too.<\/li>
- Crust Tip –<\/strong> If you don\u2019t have a pizza stone, a heavy-duty baking sheet can suffice.<\/li>
- Make it Crispier –<\/strong> Bake on the lowest rack of the oven to ensure a crispier crust.<\/li><\/ul>\n\t\t\t\t<\/div>
![\"Pizza](\"https:\/\/storage.googleapis.com\/world-travel-guide\/2024\/08\/Pizza-MARGHERITA-Italian-National-Food-By-Travel-S-Helper-3-800x530.jpg\")
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