Are you ready to elevate your pizza game with a slice of authentic Italian heaven? Dive into the world of culinary delight with the "Pizza Margherita" recipe from Roberta's in Brooklyn, featured by The New York Times. This simple yet delicious recipe promises to transport your taste buds straight to the streets of Naples, with its perfectly chewy crust, rich tomato sauce, and creamy mozzarella. Whether you're hosting a dinner party or enjoying a cozy night in, this homemade pizza is sure to impress. Get ready to roll up your sleeves and discover the secrets to making the perfect Pizza Margherita that will have everyone asking for seconds!
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 2 pizzas
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 packet active dry yeast
- 3/4 cup warm water
- 1 cup crushed tomatoes
- 8 ounces fresh mozzarella, sliced
- Fresh basil leaves
- Olive oil for drizzling
Instructions
- In a mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of salt, and 1 teaspoon of sugar. Mix these dry ingredients together until well combined.
- In a separate small bowl, activate the yeast by combining 1 packet of active dry yeast with 3/4 cup of warm water (around 110°F or 43°C). Let it sit for about 5-10 minutes until it becomes frothy.
- Once the yeast is activated, pour it into the bowl with the dry ingredients. Mix together until a dough begins to form.
- Transfer the dough onto a lightly floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic.
- Place the kneaded dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 20 minutes, or until it doubles in size.
- While the dough is rising, prepare the pizza sauce. In a bowl, take 1 cup of crushed tomatoes and season with salt and pepper to taste. Set aside.
- After the dough has risen, preheat your oven to its highest setting (typically around 500°F or 260°C) and place a pizza stone or baking sheet inside to heat up.
- Once the oven is preheated, punch down the dough to release the air. Divide the dough into two equal portions for two pizzas.
- On a floured surface, roll out one portion of the dough into a round shape, about 10-12 inches in diameter. Transfer the rolled-out dough onto a piece of parchment paper for easy handling.
- Spread half of the prepared crushed tomato sauce evenly over the surface of the dough, leaving a small border around the edges.
- Evenly distribute half of the sliced fresh mozzarella (4 ounces) on top of the sauce.
- Carefully slide the pizza (with the parchment paper) onto the preheated pizza stone or baking sheet in the oven.
- Bake the pizza for about 8-10 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
- Once baked, remove the pizza from the oven and top with fresh basil leaves and a drizzle of olive oil.
- Allow it to cool for a minute before slicing. Repeat the process with the second portion of dough to make the second pizza.
- Serve the pizzas hot and enjoy your homemade Pizza Margherita!
Tips
- Use High-Quality Ingredients: The key to a great Pizza Margherita lies in the quality of your ingredients. Opt for fresh mozzarella and high-quality crushed tomatoes for the best flavor.
- Perfect Your Dough: Knead the dough until it’s smooth and elastic, which helps create a chewy crust. If you have time, let the dough rise longer for even better flavor and texture.
- Preheat Your Oven: Make sure your oven is at its highest setting before baking. A hot oven is essential for achieving that crispy crust and bubbly cheese.
- Don’t Overload Toppings: Keep it simple! A classic Pizza Margherita shines with just a few toppings. Too much can weigh down the dough and prevent it from cooking evenly.
- Experiment with Fresh Basil: Add the fresh basil after baking for a vibrant flavor and beautiful presentation. You can also try different herbs to customize your pizza!
- Use Parchment Paper: Rolling out your dough on parchment paper makes it easier to transfer to the oven without losing its shape.
- Let It Cool: Allow your pizza to cool for a minute before slicing to help the cheese set and make for cleaner cuts.By following these tips, you'll be well on your way to creating a mouthwatering Pizza Margherita that rivals your favorite pizzeria!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 10g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 30mg
