THE MARGHERITA PIZZA
Provided by Food Network
Time 22h55m
Yield one 18-inch pizza
Number Of Ingredients 13
Steps:
- For the dough: Add flour, yeast and 4.05 ounces water to a stand mixer fitted with the dough hook. Mix on lowest speed for 2 minutes. Add salt and mix for another 2 minutes. Add olive oil and mix for another 11 minutes.
- Cover with plastic in a bowl greased with olive oil and put in refrigerator for 1 hour.
- Form dough into a tight even ball. Place on a tray or plate and cover with plastic wrap. Return to refrigerator for 8 hours.
- Bring dough to room temperature for 4 hours, still covered. Return to the fridge again for another 8 hours or up to overnight. Bring to room temperature for 2 hours. The dough is now ready to use. (It should be soft to the touch and give easily.)
- For the pizza: Preheat oven to 550 degrees F.
- Stretch and toss dough to appropriate size (approximately 18 inches in diameter), making sure to keep dough even on the bottom (avoid spots that are too thin) and place on a baking stone.
- Distribute the oil in a spiral. Evenly disperse garlic on top. Shake on Romano cheese evenly. Distribute provolone evenly. Squeeze water out of tomatoes, then distribute on pizza. Place fresh mozzarella on pizza. Lightly salt with table salt.
- Bake directly on stone, rotating occasionally throughout cooking process, about 12 minutes total.
- Sprinkle pizza lightly with kosher salt.
- Cut into 8 slices and garnish with fresh basil.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Afshan Kanwal
[email protected]Overall, I thought this was a great recipe and I would definitely recommend it to others.
lucy Ngwudo
[email protected]This pizza was a bit too salty for my taste.
Rajani Katuwal
[email protected]I would definitely make this pizza again.
Simple killer music Uganda
[email protected]This pizza was amazing! The crust was perfectly crispy and the toppings were so fresh and flavorful.
babu patwary
[email protected]This is my go-to recipe for Margherita pizza. It's always a crowd-pleaser.
pratyush gaming
[email protected]The pizza was good, but I've had better.
Dramani Imoro
[email protected]This pizza was a bit bland for my taste. I would have liked more sauce and cheese.
Mohammad Redwan
[email protected]I love this recipe! The pizza is always a hit with my family and friends.
Aja lamin Conteh
[email protected]This is a great recipe for a classic Margherita pizza. The instructions are easy to follow and the pizza turned out delicious.
Watulo Winnie
[email protected]The pizza was good, but I found the crust to be a bit too thick. I would have preferred a thinner crust.
Ubai Abdullah
[email protected]This pizza was a bit too greasy for my taste. Otherwise, it was very good.
jeevan pun
[email protected]I followed the recipe exactly and the pizza turned out great. The only thing I would change is to use a little less salt in the sauce.
Derrick Carter
[email protected]This is the best Margherita pizza I've ever had. The crust is thin and crispy, the sauce is flavorful, and the cheese is melted to perfection.
Al Muhtasim Tayeeb
[email protected]I've made this pizza a few times now and it's always a hit. The flavors are so well-balanced and the crust is always perfect. I love that I can customize it with my favorite toppings too.
muna love Abubakar
[email protected]This pizza was a delight! The combination of fresh mozzarella, juicy tomatoes, and aromatic basil was simply perfect. The crust was crispy on the outside and soft and chewy on the inside. I highly recommend this recipe!