Pizza Margherita
The classic pizza in Italy is the Margherita. This is the pizza that has made Naples famous the world over. It was first baked in 1889 in honor of the visiting Queen of Italy, Margherita, and topped with ingredients that recalled the colors of Italy's flag: red tomatoes, green basil, and white Mozzarella.
Pizza Margherita consists of crushed canned San Marzano tomatoes, fresh chopped basil, mozzarella cheese and virgin olive oil. It is then baked at a very high temperature in a wood burning oven for about 8 minutes or until it is puffed up and golden brown. Bake it at 500 degrees F in a pre-heated oven. It should bake for about 8 minutes or until puffy and light golden brown in color. Serve it immediately.
Pizza Margherita
Recipe courtesy Mario Batali
1/2 recipe pizza dough, recipe follows
Unbleached all-purpose flour for rolling the dough and coating the peel
2 cups Quick Marinara Sauce, recipe follows
4 ounces fresh mozzarella, thinly sliced
1/2 teaspoon kosher salt
Freshly ground black pepper
10 basil leaves, washed
Make 1 recipe of pizza dough and let rise according to the recipe directions.
Punch down the dough, divide in 1/2 and loosely form 2 balls. Place 1 ball in a well-greased plastic storage bag and store in the refrigerator for up to 2 days. Place the other on a floured surface, cover with a large inverted bowl, and allow to rest for 15 minutes.
Place a large baking stone on the oven's lowest rack and preheat to 400 degrees F.
Generously dust a wooden peel with flour and place dough on the peel. Make a disk shape by pressing dough with the heel of your hands, rotating the dough between presses. Continue to press and stretch dough into a 12-inch circle, about 1/8-inch thick. Spread the sauce on the pizza in a thin, even layer, making sure to leave a 1/4-inch border around the edges of the pizza. Season with salt and pepper. Top with the mozzarella.
Slide the pizza onto the baking stone and bake for 10 to 14 minutes, or until the cheese is melted and bubbly and the bottom of the crust begins to brown.
Remove from the oven, tear the basil leaves and scatter over the pizza. Slice with a pizza wheel and serve immediately.
Pizza Dough:
1 cup tepid water
3 tablespoons extra-virgin olive oil, plus more as needed
2 teaspoons sugar
1 1/2 teaspoons kosher salt
3 cups all-purpose flour, plus more for kneading
1 1/2 teaspoons active dry yeast
Stir the water, oil, sugar, and salt in a liquid measuring cup until the sugar dissolves. Whisk the flour and yeast in a large bowl, make a well in the center and add the liquid mixture. With a wooden spoon or your hand, gradually stir the flour into the liquid to make a rough dough. Pull the dough together into a ball, (if there is a bit of flour left, don't fret).
Turn the dough out onto a clean work surface dusted with flour. Knead until the dough is smooth and elastic, about 5 minutes, using more flour if necessary to keep from sticking. Divide into 4 equal portions, form into balls, and put on a lightly oiled baking sheet. Brush the tops of the dough with oil, cover with plastic wrap, and set aside to rise at room temperature until doubled, about 45 minutes.
Yield: 1 (12-inch) pizza dough
Quick Marinara Sauce:
2 tablespoons extra-virgin olive oil
1/4 medium onion, diced (about 3 tablespoons)
3 cloves garlic, chopped
3 1/2 cups whole, peeled, canned tomatoes in puree (about 1 (28-ounce) can) roughly chopped
Sprig fresh thyme
Sprig fresh basil
2 teaspoons kosher salt
Freshly ground black pepper
Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Use now, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
Yield: about 3 1/2 cups
Pizza Margherita
Recipe courtesy Emeril Lagasse, 2001
1 cup crushed tomatoes
1 tablespoon extra-virgin olive oil
1/2 cup fresh basil leaves, coarsely chopped or julienned
1/2 cup freshly grated Parmigiano-Reggiano
1/2 pound mozzarella, sliced 1/4-inch thick
Basic pizza dough, rolled out for 2 (12-inch) pizzas, recipe follows
Make 1 recipe of pizza dough (recipe follows) and let rise according to the recipe directions.
In the bowl of a food processor, combine tomatoes, olive oil, and salt and freshly ground black pepper to taste and process until smooth. Set aside until ready to use.
Preheat oven to 500 degrees F and, if you have one, place a pizza stone on the bottom rack of the oven.
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. Transfer dough to a pizza peel.
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 - by hand method:
1 package active dry yeast
1 cup warm water (110 degrees F)
2 1/2 to 3 cups flour plus more if necessary
1 1/2 teaspoons salt
1 1/2 tablespoons extra-virgin olive oil
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.
[Note: most recipe call for "fermenting" the dough in frig for a day. It improves its flavor and the browning on the bottom of the crust.]
Yield: 2 (12-inch) pizzas, serving 4 to 6
