To serve, scatter the basil leaves over the pizza. Slide each pizza off the baking tray directly onto the heated baking tray or pizza stone in the oven and cook for 5 -10 minutes, or until golden-brown and crisp. Then, cover with mozzarella, torn into pieces. Season with sea salt and freshly ground black pepper. Use a ladle or a spoon to spread a good amount of tomato sauce on the pizza. Spoon the blended tomato thinly over the pizzas, scatter over the grated mozzarella, then drizzle over the oil. ![]() Place the circles of dough onto upturned floured baking trays or a pizza peel if you have one.īlend the tinned tomatoes with a stick blender or a food processor. Allow to rest for five minutes, then stretch each piece over your hands to form a disc about 5mm/¼in thick. Remove the dough from the bowl and knead for a couple of minutes, then divide into four pieces. Place a heavy baking tray or pizza stone in the oven and allow it to heat. In Italy, this pizza is a protected food, meaning that it must be prepared in a certain way to bear the pizza Margherita label, and the Italian government actually certifies bakeries that produce it. Preheat the oven to its highest temperature. Margherita pizza is a special variety of pizza that originates in Naples, Italy. Knead 5-10 times until it is no longer sticky, adding more flour as necessary. ![]() When its done, flour your hands and work surface and turn dough out. Place it into a bowl, cover with cling film and refrigerate for 24 hours. Knead for 6-8 minutes on low until dough is smooth and elastic. Tip out and knead on an oiled work surface for about 10 minutes or until the dough is smooth and elastic. Make a well in the centre of the flour and pour in the water, gradually mixing in the flour to form a soft dough. To make the dough, place the flours, salt, sugar and yeast into a large bowl and stir.
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