玛格丽塔披萨

Name: 玛格丽塔披萨
Prep time: 25 min
Cook time: 12 min
Total time: 127 min
Yield: 4 servings
Ingredients: 3 cup 多用途面粉 另加撒粉用; 1 tsp 即溶酵母; 1 tsp 细盐; 1 tsp 砂糖; 2 tbsp 橄榄油 另加碗用油; 1 cup 温水 约110°F; 1 罐 整粒去皮圣马尔扎诺番茄 手工压碎; 2 瓣 大蒜 切碎; 1 tbsp 橄榄油; 0.5 tsp 细盐; 0.25 tsp 黑胡椒 新鲜研磨; 0.5 tsp 干牛至; 8 oz 新鲜马苏里拉奶酪 撕碎或切成1/4英寸圆片，拍干; 2 tbsp 橄榄油 用于淋浇; 0.25 tsp 粗海盐 用于最后装饰; 1 束新鲜罗勒叶 摘下叶片

主菜2小时7分钟4 份中等

关于此食谱

一款永恒的那不勒斯经典菜肴，现已适配家庭厨房。这款玛格丽塔披萨采用有嚼劲、起泡的面包皮、明亮清爽的圣马尔扎诺番茄酱、新鲜马苏里拉奶酪和芬芳的罗勒——所有材料都以最高温度烘烤。无需花哨的设备，只需一个热烤箱、优质食材和对面团的耐心。

步骤说明

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.

玛格丽塔披萨

主菜2小时7分钟4 份中等

关于此食谱

步骤说明

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.