...

Pizza MARGHERITA 

Pizza-MARGHERITA-Italian-National-Food-By-Travel-S-Helper

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.

Pizza MARGHERITA
Print

Pizza MARGHERITA

Recipe by Travel S HelperCourse: MainCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

50

minutes
Cooking time

10

minutes
Calories

270

kcal

Pizza 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.

Ingredients

  • For the Dough

  • 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

  • For the Toppings

  • 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

Directions

  • Prepare the Dough
  • In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
  • In a large mixing bowl, combine flour and salt. Create a well in the center, then add the yeast mixture and olive oil.
  • Mix until the dough begins to form, then knead on a floured surface for about 8-10 minutes until smooth and elastic.
  • 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.
  • Preheat the Oven
  • Preheat your oven to 475°F (250°C). If you have a pizza stone, place it in the oven to heat.
  • Shape the Dough
  • Divide the dough into two portions. Roll out each portion into a 12-inch circle on a floured surface.
  • Transfer the dough to a parchment-lined baking sheet or a pizza peel if using a stone.
  • Add the Toppings
  • Spread a thin, even layer of tomato sauce over the dough, leaving a small border around the edges.
  • Arrange mozzarella slices over the sauce and sprinkle lightly with salt.
  • Add fresh basil leaves and drizzle with olive oil.
  • Bake the Pizza
  • Transfer the pizza to the oven and bake for 10-12 minutes, or until the crust is golden and the cheese is bubbling.
  • Serve
  • Remove the pizza from the oven, let it cool for a minute, then slice and serve.

Notes

  • Tomatoes: For authenticity, use San Marzano tomatoes, known for their sweet and rich flavor.
  • Mozzarella: Fresh buffalo mozzarella is ideal, but regular fresh mozzarella works well too.
  • Crust Tip: If you don’t have a pizza stone, a heavy-duty baking sheet can suffice.
  • Make it Crispier: Bake on the lowest rack of the oven to ensure a crispier crust.
Pizza-PARTENOPEA-Italian-National-Food-By-Travel-S-Helper
World Of Food

Italian National Food

Italian cuisine, with its emphasis on fresh ingredients, regional specialties, and time-honored cooking methods, has become synonymous with comfort, conviviality, and gastronomic excellence.

Read More
Most Popular Foods In Italy
Pizza FUNGI

Pizza Funghi, commonly known as mushroom pizza, represents a cherished Italian classic characterized by the inclusion of earthy mushrooms atop a crisp and flavorful crust.…

Pizza-FUNGI-Italian-National-Food-By-Travel-S-Helper
Fegatto Ala Veneziana

Fegato alla Veneziana, meaning "Venetian-style liver," is a traditional dish from the Veneto region of Italy. Combining sweet, caramelized onions with tender calf's liver, this…

Fegatto-Ala-Veneziana-Italian-National-Food-By-Travel-S-Helper
Bruschetta

Bruschetta, articulated as "broo-SKET-ta" in Italian, represents a cherished antipasto that encapsulates the essence and flavors inherent in Italian cuisine. Originating in ancient Rome, this…

Bruschetta-Italian-National-Food-By-Travel-S-Helper
Travel S Helper: Your Compass to Extraordinary Journeys!
Latest Stories

© All Rights Reserved. By Travel S Helper