Pizza Margherita
Principal2 h 7 min4 porcionesMediaSobre esta receta
Un clásico napolitano atemporal hecho accesible para la cocina del hogar. Esta pizza Margherita presenta una corteza masticable y ampollada, una salsa de tomate San Marzano brillante y simple, mozzarella fresca y albahaca fragante, todo horneado a la temperatura más alta que tu horno pueda alcanzar. No se requiere equipo sofisticado, solo un horno caliente, ingredientes de calidad y un poco de paciencia con la masa.
Instrucciones
- 1
In a large Mixing Bowl, whisk together the All-Purpose Flour, Instant Yeast, Fine Salt, and Granulated Sugar. Add the Olive Oil and Warm Water. Stir with a fork until a shaggy dough forms, then turn out onto a lightly floured surface.
- 2
Knead the dough for 8–10 minutes until it is smooth, elastic, and slightly tacky but not sticky. If it sticks to your hands, dust with a small amount of All-Purpose Flour — but resist adding too much.
- 3
Shape the dough into a ball and place it in a lightly oiled Mixing Bowl. Cover tightly with Plastic Wrap or a damp kitchen towel and let it rise at room temperature until doubled in size, about 1 to 1.5 hours.
- 4
Once risen, punch the dough down and divide it into 2 equal portions. Shape each into a smooth ball. Cover and let rest for 15 minutes — this makes the dough much easier to stretch.
- 5
Crush the canned San Marzano Tomatoes by hand directly into a Mixing Bowl, squeezing each one until broken down into a chunky purée. Stir in the Minced Garlic, Olive Oil, Fine Salt, Black Pepper, and Oregano (if using). Taste and adjust seasoning. No cooking needed — this is a raw, fresh-style sauce.
- 6
Place a Baking Sheet or Pizza Stone on the top rack of your Oven and preheat to ![525°F] (or as high as your oven will go). Allow at least 30 minutes for the stone or pan to fully preheat — this is the key to a crispy bottom crust.
- 7
On a lightly floured surface, gently stretch one dough ball into a 10–12 inch round using your hands. Work from the center outward, letting gravity help. Avoid using a Rolling Pin — it deflates the air bubbles that give the crust its texture. A slightly uneven, rustic shape is perfectly fine.
- 8
Transfer the stretched dough onto a sheet of Parchment Paper lightly dusted with All-Purpose Flour. Spread a thin, even layer of sauce over the dough, leaving a 1-inch border for the crust. Use about 1/3 to 1/2 cup of sauce per pizza — less is more.
- 9
Distribute the torn or sliced fresh Mozzarella evenly over the sauce. Pat the cheese dry beforehand to prevent a soggy pizza. Drizzle lightly with Olive Oil.
- 10
Carefully slide the pizza (still on the Parchment Paper) onto the hot Baking Sheet or Pizza Stone using a Cutting Board or the back of another Baking Sheet as a peel. Bake for 10–13 minutes until the crust is golden and charred in spots, and the cheese is bubbly and lightly browned.
- 11
Remove from the Oven and immediately scatter fresh Basil Leaves over the top. Finish with a pinch of Flaky Sea Salt and an extra drizzle of good Olive Oil if desired. Slice and serve immediately. Repeat with the second dough ball.
