玛格丽塔披萨
Main2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.
