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Authentic Margherita Pizza

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  • Author: Ciao Chow Bambina
  • Category: Dinner

Ingredients

Scale
  • Pizza Dough
  • 1 1/3 cups warm water
  • 1 1/2 tsp. active dry yeast
  • 3.5 cups Type “00” flour
  • 3 Tbsp. olive oil
  • 1 tsp. salt
  • 1 tsp. sugar
  • Marinara Sauce
  • 2 Tbsp. olive oil
  • 1 sweet onion, chopped
  • 3 garlic cloves, minced
  • 56 oz. San Marzano Crushed Tomatoes
  • 1 tsp salt
  • 1/2 tsp. black pepper
  • 1 Tbsp. dried basil
  • 1 Tbsp.dried oregano
  • 1 Tbsp. sugar
  • 6 oz. fresh mozzarella (in liquid) thinly sliced
  • 2/3 cup basil leaves

Instructions

  1. In a medium bowl add water and yeast. Stir until yeast is fully combined.
  2. On the counter, pour the flour and form it into the shape of a volcano.
  3. Create a large well in the center.
  4. Add the water, olive oil, salt and sugar.
  5. Slowly combine the flour with the wet mixture until it becomes fully incorporated.
  6. Knead the dough keeping the surface floured until it’s soft and no longer sticky for 10-15 minutes. Form the dough into a ball.
  7. Place the dough into a large oiled bowl making sure the entire ball is coated in the olive oil.
  8. Cover the bowl with a kitchen towel and let rise in a draft-free place at room temperature until doubled, 2 – 3 hours.
  9. Place a pizza stone in the oven. Preheat to 500 F, allowing the stone to get hot.
  10. In the meantime, in a large heavy-bottomed pot, prepare the sauce. Heat the olive oil, onions and garlic.
  11. Sauté over low heat for about ten minutes until the onions and garlic are soft.
  12. Pour crushed tomatoes in the pot, add the herbs, salt and pepper.
  13. Simmer for about 30 minutes.
  14. When dough is doubled in size remove towel and punch down.
  15. Transfer to a floured surface and let it rest for a couple minutes.
  16. In the meantime, carefully remove the pizza stone from the oven.
  17. The dough can make four small pizzas (if using a stone) or two large pizzas (if using a larger pan). Pat out evenly and stretch to the size you want.
  18. Place dough on pizza stone (or in a lightly oiled pan) and spread sauce over it leaving about a 1-inch border.
  19. Arrange cheese on top.
  20. Bake until pizza dough is crisp and browned and cheese is golden and bubbly, about 10-15 minutes.
  21. Gently remove pizza from the oven and transfer to a cutting board.
  22. Cool for about 5 minutes.
  23. Sprinkle with basil leaves before serving.

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Find it online: https://ciaochowbambina.com/authentic-margherita-pizza-for-international-day-of-italian-cuisines/