Pizza can be considered a symbol of Italy. The main thing in this dish is the base, a very thin crispy dough. Perhaps the most famous Italian pizza is Margarita. The colors of its fillings - red, white and green - correspond to the Italian flag.
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You will need
-
- For the test:
- - 250 ml of water;
- - 0.5 kg of flour;
- - 25 g of fresh yeast;
- - 2-3 tablespoons olive oil;
- - 1 tbsp Sahara;
- - 0.5 tsp salt.
- For the sauce:
- - 1 tbsp olive oil;
- - 100 ml of tomato paste;
- - 1 clove of garlic;
- - 1 bunch of basil;
- - ground black pepper
- salt to taste.
- For filling:
- - 3 tomatoes;
- - 150 g mozzarella cheese;
- - 100 g of parmesan cheese.
Instruction manual
1
Sift flour, heat the water until warm. Pour 2/3 flour into a deep bowl with a slide and make a depression in the center. Dilute yeast and sugar in 1/2 cup of water. Instead of fresh yeast, you can take about 1 tsp. dry. Leave on for 15 minutes to froth the mass. Pour the sugar-yeast mixture into a bowl of flour in the recess and mix.
2
Dissolve salt in half a glass of warm water. Pour the solution into flour and add vegetable oil, preferably olive. Knead the dough with a wooden spoon or hands. Add water and flour as needed. The dough should turn out uniform, elastic, soft. Roll it into a ball. Grease a bowl with vegetable oil and transfer the dough into it. Cover with a damp kitchen towel or cling film to prevent the dough from weathering. Leave on for 40-60 minutes in a warm place. Make sure there are no drafts. The dough should increase in volume by 2 times.
3
Prepare the filling. Scald tomatoes with boiling water and peel. Make a cross-shaped incision and remove the seeds. Cut the pulp of tomatoes and mozzarella into small cubes. Grate Parmesan on a fine grater. Leave some basil leaves for decoration, chop the rest finely, crush a clove of garlic. For a base sauce, mix olive oil, tomato paste, garlic and basil. Add salt and pepper to taste.
4
Preheat the oven to 200-220 degrees C. Roll out the dough on a floured board into a circle with a diameter of 30 cm and a thickness of 0.5 cm. Sprinkle the baking sheet with flour and transfer the dough to it. Pierce with a fork in several places.
5
Lubricate the dough with tomato sauce, put the tomatoes and mozzarella, sprinkle with grated parmesan top. Distribute the filling evenly. Drizzle with olive oil. Bake Margarita pizza with basil leaves, cut into portions and serve hot.