Gerado por IA — não é conselho médico. Verifique antes de cozinhar.
Contém
Leite
Tempo de preparo
20 min
Tempo de cozimento
12 min
Tempo total
32 min
Ingredientes
Utensílios
- Pizza stone or steelAlternativa: Inverted heavy baking sheet
- Parchment paper
- Pizza peel or large cutting boardAlternativa: Rimless baking sheet
★ = Essencial
Instruções
Preheat oven to 500°F (260°C) with pizza stone or inverted baking sheet inside.
✓ Ponto de verificação: Oven reaches full temperatureCrush San Marzano Tomatoes by hand into a bowl with 1 tsp salt. Stretch dough to 12-inch circle on parchment.
✓ Ponto de verificação: 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.
✓ Ponto de verificação: Even coverage without overloading centerSlide pizza onto hot stone. Bake until crust is golden and cheese bubbles.
✓ Ponto de verificação: Blistered crust edges and melted cheese with light browning💡 Dica do chef: Rotate halfway for even cookingRemove from oven, add torn Fresh Basil Leaves, and rest 2 minutes before slicing.
✓ Ponto de verificação: Basil wilted slightly and aromas released
Nutrição
(por porção)
480
Calorias
18g
Proteínas
62g
Carboidratos
18g
Gorduras
3g
Fibras
Armazenamento
Geladeira: 2 dias
Best eaten immediately. Reheat in 400°F oven for 5 minutes.
Reaquecimento: Avoid microwave to prevent soggy crust. Use hot oven or skillet.
Variações
- 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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