Généré par IA — pas un avis médical. Vérifiez avant de cuisiner.
Contient
Lait
Temps de préparation
20 min
Temps de cuisson
12 min
Temps total
32 min
Ingrédients
Matériel
- Pizza stone or steelAlternative : Inverted heavy baking sheet
- Parchment paper
- Pizza peel or large cutting boardAlternative : Rimless baking sheet
★ = Essentiel
Instructions
Preheat oven to 500°F (260°C) with pizza stone or inverted baking sheet inside.
✓ Point de contrôle : Oven reaches full temperatureCrush San Marzano Tomatoes by hand into a bowl with 1 tsp salt. Stretch dough to 12-inch circle on parchment.
✓ Point de contrôle : 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.
✓ Point de contrôle : Even coverage without overloading centerSlide pizza onto hot stone. Bake until crust is golden and cheese bubbles.
✓ Point de contrôle : Blistered crust edges and melted cheese with light browning💡 Astuce du chef : Rotate halfway for even cookingRemove from oven, add torn Fresh Basil Leaves, and rest 2 minutes before slicing.
✓ Point de contrôle : Basil wilted slightly and aromas released
Nutrition
(par portion)
480
Calories
18g
Protéines
62g
Glucides
18g
Lipides
3g
Fibres
Conservation
Réfrigérateur : 2 jours
Best eaten immediately. Reheat in 400°F oven for 5 minutes.
Réchauffage : Avoid microwave to prevent soggy crust. Use hot oven or skillet.
Variantes
- 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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