Just like I did here with this Spinach Artichoke Pizza Bianca! Use all the recipe instructions below and instead of heating up the oven just heat up a cast iron griddle or skillet. This is how you get a crispy crust that isn’t gonna be soggy at all. It should be just a little sticky to the bottom of the bowl.Īnother important detail is that we will cook the pizza dough for a couple of minutes before topping it. The important thing is that you end up with a smooth dough that isn’t too dry and isn’t too wet where it is difficult to work with. I included the recipe for my thin crust Italian pizza dough below, however I’d like you to know this isn’t math, and depending on the flour you use you will need to adjust the ingredient amounts.īelow is a guide. Margherita pizza is the perfect vegetarian meal next to a good glass of Italian Vino. Keep those toppings for a different kind of pizza. There is absolutely no pepperoni, no balsamic glaze, no egg, no ricotta, no spinach you guys. Season with salt and use that as a pizza sauce. However, If you don’t feel like cooking sauce, just use a can of San Marzano tomatoes, crush them in a bowl with some olive oil, grated garlic and fresh oregano. I throw it under the broiler regardless.īecause most of the time I have some of this Marinara saucein a jar in the fridge I naturally use that. Or you can grill it in a smoking hot cast iron skillet and finish it under the broiler for nice little char marks. There’s only one right way to go here and that is with Buffalo Mozzarella forever and ever! Really important to dry it well on paper towels before adding to your pizza so it won’t make your pie soggy.īest part about this pizza is that you can bake it on a hot pizza stone ( <–amazon affiliate – I’ve been using this one for about 10 years now and still works like magic) as high as your oven will go. This will be very easy If you are using my authentic thin crust Italian pizza dough recipe. In true Neapolitan fashion your pizza dough needs to be no thicker than 3 mm, so do your best kids. Green basil leaves (Genoese), tough I have to confess fresh oregano has my heart too. White Mozzarella di Bufala cheese -made from domesticated water buffalo milk (fresh mozzarella will do as well If that’s what you have). Red tomato sauce – I use some of my Marinara made with San Marzano tomatoes The magic comes from the simplicity of the ingredients here: Put that baby in the oven for 20ish minutes (until the crust is golden and the cheese is starting to turn golden brown).Named after Queen Margherita of Italy as history tells us, Margherita pizza is meant to look like the Italian flag: Red, White and Green. Add on the cut cherry tomatoes, sprinkle with fresh basil, and a lil pepper to taste. Rip up the fresh mozzarella and place on pizza. Spread the pizza sauce on the dough, leaving a little room around the edge for the crust.Ĭover in shredded mozzarella cheese to your heart's content. This will give your pizza a much crispier crust! Place the pizza dough on and cover lightly in olive oil. Get a pan (I use a cookie sheet) and cover in foil. Once the dough is done resting, shape it. While the pizza dough rests, start prepping the ingredients! Cut up the cherry tomatoes in halves, get your basil ready, and all your cheeses out. Take out the pizza dough and place on a floured surface.
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