Pizza Margherita

Introduction:

Pizza Margherita, one of Italy's most iconic dishes, embodies simplicity and flavor. Originating from Naples, this pizza features a thin, crispy crust topped with fresh tomatoes, mozzarella cheese, and fragrant basil, representing the colors of the Italian flag. The key to a perfect Pizza Margherita lies in using high-quality ingredients and baking the pizza at a high temperature to achieve the ideal balance between a crisp crust and melted cheese. Whether enjoyed as a casual meal or part of a larger Italian feast, Pizza Margherita offers a perfect combination of flavors and textures.

Ingredients:

For the Dough:

• 500 g tipo 00 flour (or all-purpose flour)
• 325 ml warm water
• 1 tsp active dry yeast
• 1 tbsp olive oil
• 1 tsp salt

For the Toppings:

• 250 g fresh mozzarella cheese, torn into pieces
• 200 g San Marzano tomatoes (or crushed tomatoes)
• Fresh basil leaves
• 2 tbsp extra virgin olive oil
• Salt and freshly ground black pepper
• Optional: Parmigiano-Reggiano for extra flavor

Instructions:

1. Make the dough:
   • In a bowl, dissolve the yeast in warm water and let it sit for 5 minutes until foamy.
   • In a large mixing bowl, combine the flour and salt. Slowly add the yeast mixture to the flour and mix until a dough forms. Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
   • Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours or until it doubles in size.
2. Prepare the sauce and toppings:
   • If using whole San Marzano tomatoes, crush them by hand or blend them briefly to make a smooth sauce. Season with a pinch of salt and pepper.
   • Tear the fresh mozzarella into small pieces and let it sit on paper towels to drain excess moisture. This ensures the pizza crust stays crisp.
3. Shape the pizza:
   • Preheat your oven to its highest temperature (250-275°C or 480-520°F), and if you have a pizza stone, place it in the oven to preheat as well.
   • Divide the dough into two equal pieces. On a lightly floured surface, gently stretch or roll out each piece of dough into a thin circle, about 25-30 cm (10-12 inches) in diameter. Be careful not to deflate the dough too much to keep air bubbles for a light, airy crust.
4. Assemble the pizza:
   • Transfer the dough to a pizza peel or baking sheet lined with parchment paper.
   • Spread a thin layer of the tomato sauce on each pizza base, leaving a small border around the edges for the crust.
   • Evenly distribute the mozzarella pieces on top of the sauce, and drizzle with extra virgin olive oil. Tear fresh basil leaves and scatter them over the pizza.
5. Bake the pizza:
   • Transfer the pizza to the preheated oven (or directly onto the pizza stone if using) and bake for 8-12 minutes until the crust is golden and crispy, and the cheese is melted and bubbling.
6. Serve:
   • Once the pizza is baked, remove it from the oven and let it cool for a minute or two. Drizzle with a little more olive oil if desired and sprinkle with a touch of Parmigiano-Reggiano for extra flavor. Serve immediately.

Health Notes:

• Pizza Margherita can be a relatively healthy option when made with fresh, whole ingredients. For a lighter version, use whole wheat flour for the crust, and opt for a lower amount of cheese. The fresh basil and tomatoes provide antioxidants, while mozzarella offers calcium and protein. Limiting the amount of processed toppings helps maintain the nutritional benefits of this simple dish.

Serving Suggestions:

• Serve Pizza Margherita with a light side salad, such as an arugula and cherry tomato salad, and a glass of Italian red wine for a complete meal. It’s also a great dish to share as part of a larger Italian-themed dinner.

Tips:

• High-heat baking: For the best results, bake the pizza in the hottest possible oven. A pizza stone or steel helps mimic the effect of a wood-fired oven.
• Dough stretching: Avoid using a rolling pin, as it can push out the air bubbles in the dough. Use your hands to gently stretch the dough for a lighter, airier crust.
• Pre-drying mozzarella: Let the mozzarella sit on paper towels before adding it to the pizza to prevent excess moisture from making the crust soggy.