Generado por IA — no es consejo médico. Verifica antes de cocinar.
Contiene
Ingredientes
Utensilios
- Large mixing bowl
- Pizza stone or steelAlternativa: Inverted baking sheet
- Pizza peelAlternativa: Parchment paper
★ = Esencial
Instrucciones
Mix 00 Flour, Active Dry Yeast, Salt and Water in a bowl until a shaggy dough forms.
✓ Punto de control: No dry flour remains in bowlKnead dough on counter for 10 minutes until smooth and elastic. Cover and let rise 2 hours.
✓ Punto de control: Dough has doubled in sizeCrush San Marzano Tomatoes by hand with a pinch of salt. Slice Fresh Mozzarella into thin rounds.
✓ Punto de control: Sauce is chunky but spreadablePreheat oven to 500°F with pizza stone. Divide dough into 4 balls, stretch each into 10-inch rounds.
✓ Punto de control: Oven is fully preheatedTop each pizza with sauce, mozzarella and a few Fresh Basil Leaves. Bake 8-10 minutes until crust is blistered.
✓ Punto de control: Cheese is bubbling and crust edges are golden
Nutrición
(por porción)
Conservación
Refrigerador: 2 días
Congelador: 1 meses
Store baked slices in airtight container. Reheat in 400°F oven.
Recalentado: Avoid microwave to keep crust crisp. Use oven or toaster oven.
Variaciones
- Spicy Margherita: Add chili flakes and sliced garlic before baking
- Extra Cheese Margherita: Add grated Parmesan on top after baking
- Vegan Margherita: Replace mozzarella with cashew-based vegan cheese