Step-by-Step Guide to Crafting the Perfect Margherita Pizza
If you are a pizza lover like me who loves pizza and wants to try out new recipes for pizza every time then this article is for you. A slice of Margherita pizza is the definition of perfection; nothing makes a bad day feel better than this one. You can make Margherita pizza at home whenever the need arises. In this article, we will look at the step-by-step guide to crafting the perfect Margherita pizza at home.
Some tips:
To start with set your oven to the highest setting possible in order to make the tastiest Margherita pizza. It is best when the temperature is higher.
Made with common ingredients, this basic pizza is topped with a fresh pizza sauce consisting of canned tomatoes, mozzarella cheese, and fresh basil. Once made and tasted you will want to prepare this pizza again and again.
I would strongly recommend making this pizza with sourdough pizza dough. It provides a unique and distinct flavor and texture to the pizza.
Let us talk about the types of equipment required to make the best kind of Margherita pizza.
- Pizza Peel
If you don’t have a pizza peel, you need not worry. You can still make pizza at home. To mimic the flavor, texture, and sensation of cooking a pizza in your oven or on your grill, however, you’ll need a pizza peel if you’re looking for a real pizza-making experience.
- Baking Steel
The Baking Steel creates a crust unlike any other and is simple to use, move, and clean up after, making it the ideal tool for making the tastiest, bubbliest, well-browned pizza.
- Pizza Thermometer
The ability to measure the temperature of the pizza’s surface adds another advantage that makes instant thermometers perfect for use in cooking. You can check how done your pizza is by taking the temperature of the dough and toppings. This will help you prevent your pizza from overcooking.
Margherita Pizza Recipe
Here is the step-by-step guide to preparing the best Margherita pizza at home. By simply following these steps you can have the taste of the best homemade Margherita pizza recipe.
Ingredients:
- Stretched pizza dough
- Tomato sauce (3 tablespoons)
- Extra Virgin Olive Oil
- Fresh mozzarella Cheese
- Roughly torn basil leaves (4 to 5)
- Start by preparing the pizza dough. Mix the all-purpose flour, sugar, yeast, and salt in a medium-sized bowl. Stir the mixture with a wooden spoon until the dough just starts to come together after adding the warm water and olive oil. Don’t worry, even if it appears dry and thick.
- After spreading the dough onto a clean kitchen counter that has been well-floured, knead the dough for three minutes. It should come together fast and start to become sticky. Depending on the humidity levels, you may need to dust the dough with flour two or three times. It should be somewhat sticky but not holding on to your counter. The dough should be sticky, smooth, and a little stretchy. Pour a small amount of olive oil into a large mixing bowl, then add the dough to the bowl.
- Then cover the bowl with a kitchen towel or plastic wrap, and leave the dough to rise for two hours, or until it has doubled in size. The dough must be kept in a warm, dry area of your kitchen.
- Preheat the oven and the pizza steel to 550°F for at least an hour. Place the pizza steel on the second to top rack of your oven, about 8 inches from the grill heat.
- Put the ingredients together while the oven is heating up. Combine the pureed tomatoes, chopped garlic, extra virgin olive oil, salt, pepper, and olive oil in a small bowl. Place the mozzarella cheese in a separate small bowl and blot dry with a paper towel to avoid over-moisturizing.
- Divide the dough into two parts that are of the same size. It might compress but it is normal. The dough should rest for five to ten minutes after being placed on a large plate or a lightly floured surface. It should be covered gently with plastic wrap.
- Sprinkle the pizza peel if you do not have a pizza peel, you can use the back of a half-sheet pan. Take the one part of pizza dough that should be gently stretched into a about 10-inch circle with both hands. Give the dough five more minutes to rest if it comes back or if it is overly elastic. Make sure the dough is thin in the middle, the dough’s edges can be slightly thicker. Gently place the dough onto the baking sheet or pizza peel that has been sprinkled with sourdough pizza flour.
- Using your fingertips, brush the dough with approximately one teaspoon of olive oil. With a big spoon, spread about ½ cup of the tomato sauce over the pizza dough, allowing ½ to ¾ inch around the edge. Use the spoon’s back to distribute it thinly and evenly. Top the pizza sauce with cheese. Evenly distribute half of the cubed mozzarella over the whole pizza. Take out some large basil leaves with your hands, then sprinkle the basil on top of the pizza. At this stage, you can sometimes stretch the dough’s sides slightly to make it even thinner. Slide the pizza onto the hot baking stone with care, removing it from the peel. Bake for seven minutes.
- With the pizza peel, carefully take the pizza out of the oven and place it on a foil-lined wooden cutting board. Then, sprinkle some olive oil, cheese, and fresh basil leaves over the top. Cut the pizza into slices and serve right away.
Enjoy the taste of your own handmade pizza!
Conclusion
Although it may appear a tough task at first, making the best Margherita pizza is not that hard. Margherita pizza is simple to make and is perfect for baking in the comfort of your own home. You just need to follow a few simple steps and make sure the ingredients are accurate and your restaurant-style homemade pizza is ready to be served and consumed.
