Generato dall'IA — non è un consiglio medico. Verifica prima di cucinare.
Contiene
Latte
Tempo di preparazione
20 min
Tempo di cottura
12 min
Tempo totale
32 min
Ingredienti
Attrezzatura
- Pizza stone or steelAlternativa: Inverted heavy baking sheet
- Parchment paper
- Pizza peel or large cutting boardAlternativa: Rimless baking sheet
★ = Essenziale
Istruzioni
Preheat oven to 500°F (260°C) with pizza stone or inverted baking sheet inside.
✓ Punto di controllo: 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 di controllo: 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 di controllo: Even coverage without overloading centerSlide pizza onto hot stone. Bake until crust is golden and cheese bubbles.
✓ Punto di controllo: Blistered crust edges and melted cheese with light browning💡 Consiglio dello chef: Rotate halfway for even cookingRemove from oven, add torn Fresh Basil Leaves, and rest 2 minutes before slicing.
✓ Punto di controllo: Basil wilted slightly and aromas released
Valori nutrizionali
(per porzione)
480
Calorie
18g
Proteine
62g
Carboidrati
18g
Grassi
3g
Fibre
Conservazione
Frigorifero: 2 giorni
Best eaten immediately. Reheat in 400°F oven for 5 minutes.
Riscaldamento: Avoid microwave to prevent soggy crust. Use hot oven or skillet.
Varianti
- 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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