Pizza Margherita Recipe - Cooking Index
Pizza Margherita Recipe - Cooking Index
| 1 cup | 62g / 2.2oz | Crushed tomatoes |
| 1 tablespoon | 15ml | Extra-virgin olive oil |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/2 cup | 20g / 0.7oz | Fresh basil leaves - julienned or |
| Coarsely chopped | ||
| 1/2 cup | 99g / 3.5oz | Freshly-grated Parmigiano-Reggiano |
| 1/2 lb | 227g / 8oz | Mozzarella, sliced 1/4-inch thick |
| Basic Pizza Dough | ||
| 1 | Active dry yeast | |
| 1 cup | 237ml | Warm water - (110 degrees) |
| 2 1/2 cups | 156g / 5.5oz | Flour - (to 3) - plus more if necessa |
| 1 1/2 teaspoons | 7.5ml | Salt |
| 1 1/2 tablespoons | 22ml | Extra-virgin olive oil |
Preheat oven to 500 degrees and, if you have one, place a pizza stone on the bottom rack of the oven.
In the bowl of a food processor, combine tomatoes, olive oil, and salt and freshly ground black pepper to taste and process until smooth. Divide sauce between the 2 pizzas and smooth to spread evenly, leaving a 1/2-inch border along the edges of the dough. Sprinkle basil leaves on top of sauce and then top with Parmigiano-Reggiano. Finally, divide mozzarella slices between 2 pizzas, and bake for about 8 minutes, or until cheese is bubbling and the edges are golden brown.
Basic Pizza Dough: In a large bowl, combine yeast with water, olive oil, salt and stir well to proof. After 5 minutes, add half of the flour and mix well to thoroughly incorporate. Add all remaining flour except 1/2 cup and mix well with your hands.
Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour as necessary to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled 2- or 3-quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
Divide dough into 2 portions (for 2 (12-inch) pizzas) and form into balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a thickness of 1/4-inch.
This recipe yields 2 (12-inch) pizzas for 4 to 6 servings.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2B34) - from the - TV FOOD NETWORK
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