Generato dall'IA — non è un consiglio medico. Verifica prima di cucinare.
Contiene
Ingredienti
Attrezzatura
- Large mixing bowl
- Pizza stone or steelAlternativa: Inverted baking sheet
- Pizza peelAlternativa: Parchment paper
★ = Essenziale
Istruzioni
Mix 00 Flour, Active Dry Yeast, Salt and Water in a bowl until a shaggy dough forms.
✓ Punto di controllo: No dry flour remains in bowlKnead dough on counter for 10 minutes until smooth and elastic. Cover and let rise 2 hours.
✓ Punto di controllo: Dough has doubled in sizeCrush San Marzano Tomatoes by hand with a pinch of salt. Slice Fresh Mozzarella into thin rounds.
✓ Punto di controllo: Sauce is chunky but spreadablePreheat oven to 500°F with pizza stone. Divide dough into 4 balls, stretch each into 10-inch rounds.
✓ Punto di controllo: Oven is fully preheatedTop each pizza with sauce, mozzarella and a few Fresh Basil Leaves. Bake 8-10 minutes until crust is blistered.
✓ Punto di controllo: Cheese is bubbling and crust edges are golden
Valori nutrizionali
(per porzione)
Conservazione
Frigorifero: 2 giorni
Congelatore: 1 mesi
Store baked slices in airtight container. Reheat in 400°F oven.
Riscaldamento: Avoid microwave to keep crust crisp. Use oven or toaster oven.
Varianti
- 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