Pizza "Margarita" refers to those rare culinary masterpieces whose time and place of birth are well known. When in 1889 the Queen of Italy Margaret of Savoy wished to taste her favorite dish of poor people - pizza, she was presented with this option, later named in her honor. Pizza "Margarita" has become a kind of culinary flag of Italy. White mozzarella, red tomatoes and green basil correspond to its national colors.
Of course, the classic pizza "Margarita" can be tasted only in her homeland, in Naples. It is cooked in special wood stoves. Any other will be just an imitation, more or less successful. How to cook pizza Margarita at home is a difficult question. Today we will reveal some secrets and help bring the creatures of domestic housewives closer to the unattainable ideal of Italian masters. Let's start with the test.
Pizza dough "Margarita"
One of the secrets of pizza "Margarita" is that no milk or olive oil is put in the dough. They make it a little heavier and less elastic. The dough is cooked on the dough, a little longer than usual, but it turns out to be light, almost weightless. For two pizzas with a diameter of 28 cm, such products will be needed.
Ingredients:
- flour - 250 g;
- fresh yeast - 10 g;
- sugar - 1 pinch;
- salt - 1/4 tsp.
- olive oil for lubrication.
Preparation
Weep the yeast on the spoon. We make them with sugar 2 tablespoons of warm water. Add 2 tablespoons of flour. We mix it well. Cover with a towel and leave for half an hour in a quiet and warm place.
We sift the flour with salt on the table with a slide. We make a deepening into which we pour out the opal that came up. Begin to knead the dough, gradually adding warm water, should leave about 2/3 of the glass. The dough turns soft, but should not stick to your hands. We knead long, 15 minutes, until it becomes smooth and elastic. After laying in a deep bowl, top with olive oil and cover with a towel. An hour of pizza dough should stay in a warm place and increase in volume by 2 times.
Pizza Margarita - Italian recipe
Ingredients:
- yeast dough - 200 g;
- tomatoes - 2 pcs .;
- "Mozzarella" - 150 g;
- basil green - 12 leaves;
- olive oil - 3 tbsp. spoons;
- black pepper freshly ground - to taste;
- salt sea - to taste.
Preparation
For the legendary pizza, only the ripe and fresh tomatoes are suitable. We scald them, remove peels, remove seeds and cut them into cubes. Cheese, only "Mozzarella", here already without options, cut too.
The dough is again kneaded and very thin (no thicker than 5 mm) is rolled out. We spread it on oiled and flour-sprinkled form, in several places pierced with a fork. Evenly distribute cheese and tomatoes, retreating the edges at the edges. Solim, pepper. Sprinkle with olive oil and send to preheated to 230 degrees oven. Bake at all is not long - 15-20 minutes. We also decorate the hot pizza with fresh basil leaves.
Pizza Margarita can be cooked with fresh tomatoes and with sauce. In this case, we propose the following option.
Pizza sauce "Margarita"
Ingredients:
- tomatoes - 4 pcs .;
- basil (green) - 4 branches;
- olive oil - 2 tbsp. spoons;
- garlic - 3 teeth;
- rosemary - 1 branch;
- salt, black pepper freshly ground - to taste.
Preparation
Tomatoes are scalded, peeled and grinded through a sieve. In a small saucepan, heat the oil, lightly fry on it finely chopped garlic with a sprig of rosemary. Add basil leaves. As soon as they begin to give away their fragrance, we introduce tomatoes. Cook on medium heat for about 5 minutes, stirring constantly. After that, we screw the fire to a minimum and then we sink the pizza sauce under the closed lid for another 10 minutes.