Margharita Pizza Large 12"

[foodiebook]

Here is full recipe of Italian Margharita Pizza Large 12"



Cuisine: Italian

Food Type: Vegetarian

No of Portions: 4


Ingredients & Prep

480 g plain oo flour

200 g semolina fine flour

440 ml water warm 40'c

7 g yeast dried

40 ml olive oil

20 g sugar

1 tsp salt

Tomato Sauce

400 g tomato passata

100 g tomato puree

2 tbsp olive oil

2 tbsp water

2 garlic clove finely grated

1 tsp sugar

1 tsp salt

Topping

400 g Mozzarella cows grated

4 Mozzarella buffalo balls cut into 5 mm slices

10 g fresh basil torn



Method

Step 1

Make the starter by placing warm (body temp) water, sugar & yeast into a jug whisk together & set aside for an hour or until it gets frothy.

Step 2

Place flours & salt in a mixing bowl give the ingredients a good mix with a wooden spoon, then add oil & the starter, mix well with spoon, either put in a food mixer fitted with the dough hook (best) or tip out onto a semolina floured worktop & knead with oiled hands for 15 mins until springy to the touch.

Step 3

Clean the mixing bowl then oil the inside, place dough back in & cover with cling film with 1 pricked hole, leave to double in size. (You don't have to do this but for best results put the bowl of dough in the fridge, punch back after 2 hours then leave to mature for 24 hours covered.)

Step 4

Make the tomato sauce by placing oil & garlic into a saucepan then cook out garlic for 1 minute, add passata, puree. Salt, & the sugar, bring to the boil & simmer for 2 mins, it too thick add water, consistency should be like ketchup, set aside & allow to go cold covered.

Step 5

Pre-heat oven to 220'c.

Step 6

For best results use 33 cm pizza pans, the ones with holes in the bottom. Cut pizza dough into 300g portions, roll out to fit pans, use a pastry/pizza short roller is best as you can use in the pan.

Step 7

When rolled out & in the pan spoon on tomato sauce then using the back of the spoon move it in a circular motion up to the edge of the pizza to evenly coat, place 4 basil leave on top (more if you wish) sliced buffalo mozzarella, then sprinkle 125g on cheese on each one, leave pizza for 10 mins to rise a little before baking.

Step 8

Place pizza in the oven & cook for about 8 to 15 mins, keep looking through he glass & as soon as the base around the edge starts to brown & the cheese melts & bubbles its done.


Suggestion & Tips

From here you can add toppings of choice.


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[oblertone]

Pizza recipes are fine; try cooking cup-cakes in a wfo 🙄

[downunderdave]

A Margharita is an alcoholic drink, unsuited to be cooked in any oven. A Margherita is a pizza, named after Queen Margherita, Italy’s first Queen and representing the colours of the Italian flag, traditionally using, red for tomato, green for fresh basil and white for Mozzarella cheese, nothing else. In a wood fired oven that pizza would cook in 90 to 120 secs. Because of the much higher temperature the dough should not contain oil or sugar as they are both browning agents.
Also in a wood fired oven pizzas should be cooked directly on the porous fire brick floor, This reduces double handling and crisps the base nicely. Cooking on trays tends to trap moisture between the dough and the tray resulting in a soggy bottom, the perforated trays are a poor attempt to reduce this condition. Fresh basil should never be cooked, it kills it, better to add it fresh once the pizza has been cooked.
Olives on a Margherita?
Good luck with your book sales.

[albacore]

Jun 5, 2021 17:25:08 GMT downunderdave said:

Fresh basil should never be cooked, it kills it, better to add it fresh once the pizza has been cooked.

Open to debate. Some prefer cooked basil, some raw. Personally I love the flavour of the cooked basil with the tomato sauce - soupy style as they say. The VPN rules specify to add the basil pre-cooking.

If I go to a pizza restaurant and I see they are doing the raw basil thing, I will ask for mine to be put on before cooking. I did once get the response "we do the best of both worlds - some basil before cooking and some after"!

Also a sprinkling of grated parmesan and a swirl of olive oil are normally added and are permitted by VPN rules.

Lance

[downunderdave]

Jun 7, 2021 8:19:43 GMT albacore said:

Jun 5, 2021 17:25:08 GMT downunderdave said:

Fresh basil should never be cooked, it kills it, better to add it fresh once the pizza has been cooked.

Open to debate. Some prefer cooked basil, some raw. Personally I love the flavour of the cooked basil with the tomato sauce - soupy style as they say. The VPN rules specify to add the basil pre-cooking.

If I go to a pizza restaurant and I see they are doing the raw basil thing, I will ask for mine to be put on before cooking. I did once get the response "we do the best of both worlds - some basil before cooking and some after"!

Also a sprinkling of grated parmesan and a swirl of olive oil are normally added and are permitted by VPN rules.

Lance

The drizzle of olive oil on top of the pizza just prior to cooking is normal for all pizzas not containing fat in the toppings. It isn’t required for those containing pepperoni or salami as the fat contained in them does the same job. Oil should not be an ingredient of the dough however, for pizzas cooked at high temperature in a wood fired oven. As this forum is dedicated to wood fired ovens, recipes targeted to other oven types can be misleading to members. The very high cooking temperature of the wood fired oven is what creates the intense flavours so loved and unachievable when pizzas are cooked slowly at lower temperature. Variations from VPN rules are personal preference. I’ll concede on the basil cooked or uncooked issue, but there’s no doubt it kills the aroma, a vital part of the eating experience and largely the taste. Personally I like to add 7% semolina to the dough which imparts extra crunchiness to the crust. Much depends on personal preference and trial and error as all ovens fire a little differently