Margherita Pizza Recipe – Learn with Experts

Margherita Pizza Recipe – Learn with Experts: Only a handful of straightforward and delectable ingredients, such as mozzarella cheese that melts to perfection and fresh basil, are required to make a flavorful Margherita pizza. Despite the fact that my straightforward version is made using handmade whole wheat pizza dough and tomato sauce that is produced from scratch, it is also possible to make it with store-bought ingredients and toppings of your choosing.

For your next pizza party or weekend movie night, give this recipe for Margherita, which is inspired by Italian cuisine, a try. The Margherita pizza is a traditional pizza that is not only tasty but also simple to prepare at home. One of the things that sets a Margherita apart from other pizzas is how beautifully simple it is.

A spicy tomato sauce, mozzarella and parmesan cheese, and a generous amount of fresh basil are the hallmarks of the best versions of this culinary masterpiece. For an additional burst of flavor, you can also use tomato slices in the dish.

Margherita Pizza Recipe – Learn with Experts

In order to make the most delicious pizza possible, which has a crust that is properly chewy and slightly crispy, and a tomato sauce that is bold, I recommend using ingredients of the highest possible quality. This recipe has been simplified for your convenience because I will not be using a pizza stone. However, I do possess a pizza stone, and I frequently use it to prepare pizza.

In light of the fact that many of us do not possess a pizza stone, I will demonstrate a simple way for baking in a pan. It is recommended that you follow the directions that are provided in the “expert tips” section below or in the notes part of the recipe card if you do possess a pizza stone.

How to make Margherita Pizza

Make the dough

• Making great pizza dough is the first thing you need to do to make a great pizza. You can use a big bowl or the bowl of a standing mixer with a hook attachment. Put 3 grams of instant yeast and ½ teaspoon of sugar in it. Instant yeast is yeast that rises quickly.
• Three teaspoons of fresh yeast are equal to one teaspoon of quick yeast. You can use fresh or dry yeast. Add ½ teaspoon of sugar to 1 cup of warm water. Leave the mixture alone for 10 to 15 minutes, or until it starts to foam and bubble.

Proof the Dough

• Combine with the rest of the ingredients and work into a soft dough. Mix well after adding 1 cup of water. After that, add 1 teaspoon of salt and 3 cups of whole wheat flour. You can use any flavorless oil you like instead of olive oil for this step. Also, add a tablespoon of lemon juice.
• While the mixer is running at medium speed, use the hook tool to mix the ingredients and bring the dough together. You can work the pizza dough by hand too. To do this, add a little flour to a surface and mix the dough for 8 to 10 minutes. The dough needs to be soft, smooth, and easy to work with.
• When you knead the dough, you can add water if it looks dry. Add some flour to the dough if it seems too sticky, and keep kneading it. Once everything is mixed together, use the bowl to make a round ball. Spread a thin layer of water over the dough with your fingers. Place the bowl lid or dish towel over the bowl and let the dough rise until it doubles in size.
• Depending on how hot your kitchen is, this should take between 45 minutes and an hour and a half. Cover and let sit for 1:30 to 3 hours, depending on the temperature where you live, if you are using dry active yeast. Here is a picture of my dough after it has doubled in size.

Assembling Margherita Pizza

• And this is the dough after I worked with it again. It should be stringy and have little air holes in it. This is what gives the crust that slightly chewy feel you want. Lightly knead the dough again, and then either use it right away or wrap it up and put it in the fridge or freezer.
• Before you make pizza with your own dough, lightly grease a 9-inch pan or tray with oil and sprinkle it with flour, cornmeal, or semolina. Heat the oven up to the highest setting it can go. The hottest setting in my oven is 250 degrees Celsius, which is 475 degrees Fahrenheit.
• Before you bake the pizza, make sure the oven is hot by letting it heat up for 15 to 20 minutes. Cut the pizza dough into six or seven even pieces. Wrap and store the pieces you’re not going to use. To store, wrap each piece of dough in plastic wrap and then put the whole thing in a plastic bag or some other container that won’t let air in.
• Lightly flour a clean surface and sprinkle the dough with flour. Work with one pizza crust at a time. Shape the dough ball into a flat disk that is about 0.5 cm or ¼ inch thick. Use a rolling pin to do this. If the rolling pin gets stuck, dust it with flour or put some parchment paper between the dough and the pin.

Baking

• Be careful as you move the dough into the greased baking sheet or pan. Next, add a thin layer of pizza sauce, either from the store or your own kitchen. Make sure there is a lot of space around the dough’s edge for the crust. Sprinkle a lot of vegan Parmesan cheese on top (optional).
• Add a lot of fresh mozzarella cheese on top. Again, spread it out evenly, being careful not to touch the crust’s edge. Put fresh mozzarella cheese on the bread after breaking it up into chunks. For a crisp crust, squeeze the water out of fresh cheese that has been soaked in water.
• Place the baking rack or pan at the very bottom of the oven that has already been heated. This will help make the crust really crispy. Pick which one to use: the rack or the tray. The Margherita pizza should be baked for 10 to 15 minutes, or until the bread is golden and the cheese is melted.

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