Généré par IA — pas un avis médical. Vérifiez avant de cuisiner.
Contient
Ingrédients
Matériel
- Large mixing bowl
- Pizza stone or steelAlternative : Inverted baking sheet
- Pizza peelAlternative : Parchment paper
★ = Essentiel
Instructions
Mix 00 Flour, Active Dry Yeast, Salt and Water in a bowl until a shaggy dough forms.
✓ Point de contrôle : No dry flour remains in bowlKnead dough on counter for 10 minutes until smooth and elastic. Cover and let rise 2 hours.
✓ Point de contrôle : Dough has doubled in sizeCrush San Marzano Tomatoes by hand with a pinch of salt. Slice Fresh Mozzarella into thin rounds.
✓ Point de contrôle : Sauce is chunky but spreadablePreheat oven to 500°F with pizza stone. Divide dough into 4 balls, stretch each into 10-inch rounds.
✓ Point de contrôle : Oven is fully preheatedTop each pizza with sauce, mozzarella and a few Fresh Basil Leaves. Bake 8-10 minutes until crust is blistered.
✓ Point de contrôle : Cheese is bubbling and crust edges are golden
Nutrition
(par portion)
Conservation
Réfrigérateur : 2 jours
Congélateur : 1 mois
Store baked slices in airtight container. Reheat in 400°F oven.
Réchauffage : Avoid microwave to keep crust crisp. Use oven or toaster oven.
Variantes
- 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