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Pizza Margherita represents a quintessential aspect of Italian cuisine, characterized by its simplicity and elegance. Made from particular ingredients, San Marzano tomatoes, fresh mozzarella cheese, fresh basil leaves, extra-virgin olive oil, salt, and premium wheat flour, it is Originating in 1889, the recipe calls for making a thin crust with flour, water, yeast, and salt. San Marzano tomatoes are crushed and salted in order to make the sauce. The dough is next mixed with fresh mozzarella and olive oil, then baked in a wood-fired oven for sixty to ninety seconds. Fresh basil leaves find their way in after baking.
The European Union granted Pizza Margherita the Traditional Specialty Guaranteed (TSG) certification in 2009, so attesting to the fact that its cooking uses accepted traditional techniques. For Italians, this meal is still a great source of pride, and pizza aficionados all around especially love it. This dish’s constant popularity emphasizes how well simplicity works in cooking and draws foodies to prove it as a real Italian gastronomic masterpiece.
4
servings50
minutes10
minutes270
kcalPizza Margherita is a traditional Italian dish, established in 1889 to commemorate Queen Margherita of Savoy. The vivid hues of red tomatoes, white mozzarella, and green basil symbolize the Italian flag. This dish exemplifies the simplicity and balance of flavors characteristic of Italian cuisine's dedication to high-quality ingredients. This recipe enables you to replicate the essence of authentic Pizza Margherita at home.
The dough comprises 3 ½ cups of all-purpose flour, 1 ½ teaspoons of salt, 1 teaspoon of sugar, 2 teaspoons of active dry yeast, 1 ¼ cups of warm water, and 2 tablespoons of olive oil. Apply a thin layer of tomato sauce, position mozzarella slices, season with salt, and incorporate fresh basil leaves.
Preheat the oven to 475°F (250°C) and divide the dough into two portions. Apply a thin layer of tomato sauce onto the dough, ensuring a slight margin remains around the perimeter. Position mozzarella slices atop the sauce, season with salt, and apply a drizzle of olive oil. Cook the pizza for 10-12 minutes, or until the crust attains a golden hue and the cheese is bubbling.
3 ½ cups (450 g) all-purpose flour
1 ½ teaspoons salt
1 teaspoon sugar
2 teaspoons active dry yeast
1 ¼ cups (300 ml) warm water (not hot)
2 tablespoons olive oil
1 cup (250 ml) tomato sauce
8 oz (200 g) fresh mozzarella, sliced
Fresh basil leaves (about 8-10)
2 tablespoons olive oil
Pinch of salt
Italian cuisine, with its emphasis on fresh ingredients, regional specialties, and time-honored cooking methods, has become synonymous with comfort, conviviality, and gastronomic excellence.
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