Generado por IA — no es consejo médico. Verifica antes de cocinar.
Contiene
Leche
Tiempo de preparación
20 min
Tiempo de cocción
12 min
Tiempo total
32 min
Ingredientes
Utensilios
- Pizza stone or steelAlternativa: Inverted heavy baking sheet
- Parchment paper
- Pizza peel or large cutting boardAlternativa: Rimless baking sheet
★ = Esencial
Instrucciones
Preheat oven to 500°F (260°C) with pizza stone or inverted baking sheet inside.
✓ Punto de control: Oven reaches full temperatureCrush San Marzano Tomatoes by hand into a bowl with 1 tsp salt. Stretch dough to 12-inch circle on parchment.
✓ Punto de control: Dough is thin in center with thicker edgeSpread tomato sauce evenly, leaving 1-inch border. Top with torn Fresh Mozzarella and drizzle Extra Virgin Olive Oil.
✓ Punto de control: Even coverage without overloading centerSlide pizza onto hot stone. Bake until crust is golden and cheese bubbles.
✓ Punto de control: Blistered crust edges and melted cheese with light browning💡 Consejo del chef: Rotate halfway for even cookingRemove from oven, add torn Fresh Basil Leaves, and rest 2 minutes before slicing.
✓ Punto de control: Basil wilted slightly and aromas released
Nutrición
(por porción)
480
Calorías
18g
Proteínas
62g
Carbohidratos
18g
Grasas
3g
Fibra
Conservación
Refrigerador: 2 días
Best eaten immediately. Reheat in 400°F oven for 5 minutes.
Recalentado: Avoid microwave to prevent soggy crust. Use hot oven or skillet.
Variaciones
- Spicy Margherita: Add red pepper flakes and sliced chili with the basil
- Extra Cheese Margherita: Add grated Parmigiano-Reggiano before baking
- Garlic Margherita: Rub crust with raw garlic clove after baking
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