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    Margherita Pizza Recipe PDF

    Uploaded by

    Ma
    This document provides a recipe for making Margherita pizza with three components - a basic tomato sauce, a poolish starter, and a basic pizza dough. The tomato sauce calls for ingredients like tomato passata, sugar, vinegar and butter. The poolish starter is a pre-ferment made from bread flour, water and yeast. The pizza dough is made by mixing bread flour, water, yeast, salt, olive oil and the poolish starter. The dough is folded and proofed before being shaped into disks, topped with the tomato sauce, mozzarella, basil and baked in a hot oven.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Margherita Pizza Recipe PDF

    Uploaded by

    Ma
    493 views6 pages
    This document provides a recipe for making Margherita pizza with three components - a basic tomato sauce, a poolish starter, and a basic pizza dough. The tomato sauce calls for ingredients like tomato passata, sugar, vinegar and butter. The poolish starter is a pre-ferment made from bread flour, water and yeast. The pizza dough is made by mixing bread flour, water, yeast, salt, olive oil and the poolish starter. The dough is folded and proofed before being shaped into disks, topped with the tomato sauce, mozzarella, basil and baked in a hot oven.

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    Margherita_Pizza_recipe.pdf

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    This document provides a recipe for making Margherita pizza with three components - a basic tomato sauce, a poolish starter, and a basic pizza dough. The tomato sauce calls for ingredients like tomato passata, sugar, vinegar and butter. The poolish starter is a pre-ferment made from bread flour, water and yeast. The pizza dough is made by mixing bread flour, water, yeast, salt, olive oil and the poolish starter. The dough is folded and proofed before being shaped into disks, topped with the tomato sauce, mozzarella, basil and baked in a hot oven.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    493 views6 pages

    Margherita Pizza Recipe PDF

    Uploaded by

    Ma
    This document provides a recipe for making Margherita pizza with three components - a basic tomato sauce, a poolish starter, and a basic pizza dough. The tomato sauce calls for ingredients like tomato passata, sugar, vinegar and butter. The poolish starter is a pre-ferment made from bread flour, water and yeast. The pizza dough is made by mixing bread flour, water, yeast, salt, olive oil and the poolish starter. The dough is folded and proofed before being shaped into disks, topped with the tomato sauce, mozzarella, basil and baked in a hot oven.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 6

    Margherita Pizza

    for 2 pizzas d=26–28 cm

    BASIC TOMATO SAUCE

    Ingredients Total weight: ~ 345 g 100%

    • Tomato passata 300 g 87%


    • Sugar 15 g 4%
    • Apple cider/white wine vinegar 10 g 3%
    • Butter 82% 20 g 6%
    • Garlic 1 clove <1%
    • Smoked paprika 1 tsp <1%
    • Salt & freshly ground pepper To taste
    • Fresh thyme leaves Sufficient quantity

    1. In a saucepan, combine the tomato passata (pureed and strained


    tomatoes), sugar, paprika, fresh thyme leaves and vinegar. Add
    finely chopped garlic and place the saucepan on medium heat.

    2. While stirring occasionally with a spatula, cook until the mixture


    thickens and becomes slightly darker in color. This should take
    around 10 minutes.

    3. Season with salt and pepper up to your liking. Add the butter and
    mix well.

    4. Transfer the sauce into a clean bowl, cover with plastic wrap and
    allow it to cool down at room temperature.

    5. Use the sauce straight away or store it in the fridge for up to


    48 hours.

    POOLISH

    Ingredients Total weight: ~ 130 g 100%

    • Bread flour 65 g 50%


    • Water 65 g 50%
    • Fresh yeast 0.4 g <1%

    1. In a bowl, mix the sifted bread flour, water and fresh yeast with a
    whisk or a spoon just until combined.

    2. Cover the mixture with cling film and leave to ferment at room
    temperature (18–22 °C / 64–72 °F) for 12–16 hours, until it has
    doubled in size and shows a very bubbly top.

    3. Use the poolish to make the pizza dough.

    2
    Margherita Pizza
    for 2 pizzas d=26–28 cm

    BASIC PIZZA DOUGH

    Ingredients Total weight: ~ 502 g 100%

    • Bread flour 200 g 40%


    • Water 150 g 30%
    • Fresh yeast 1.3 g <1%
    • Sea salt 6g 1%
    • Extra virgin olive oil 15 g 3%
    • Poolish 130 g 26%

    1. Mix the sifted flour, fresh yeast, salt, poolish, olive oil and 75 g of
    water in the bowl of a stand mixer. Using a hook attachment, start
    mixing on low speed until all ingredients combine. Make sure to
    scrape the sides of the mixer bowl with a spatula from time to time
    to ensure proper mixing.

    2. Gradually add the rest of the water and knead on low speed
    for around 15–20 minutes until the dough is flexible and can be
    stretched very thin without tearing.

    TIP
    • Keep in mind that at this point the dough will be slightly sticky.

    3. Transfer the dough into a bowl, cover with plastic wrap and leave at
    room temperature for 1 hour until increased in volume.

    FOLDING AND PROOFING THE PIZZA DOUGH

    Ingredients

    • Basic pizza dough


    • Olive oil Sufficient quantity

    1. Rub your hands with some olive oil and coat the working surface
    with oil too.

    2. Take the dough out of the bowl and shape it into a rectangle. Then
    fold one half of the dough on top of the other half. Turn the dough
    so the narrow side faces you, and repeat this step – fold the dough
    in half and cover it with the other half.

    3. Transfer the dough back to the bowl, cover it with plastic wrap and
    set it aside to rest for 1 hour at room temperature.

    4. Repeat steps 1–3 once again.

    3
    Margherita Pizza
    for 2 pizzas d=26–28 cm

    SHAPING THE PIZZAS

    Ingredients

    • Proved pizza dough


    • All-purpose flour for sprinkling on the table

    1. Lightly dust the table top with flour and put the dough onto the
    table. Split the dough in half using a metal scraper and form two
    dough balls.

    2. Cover them with cling film and let them sit for around 10 minutes at
    room temperature.

    3. Meanwhile, preheat the oven to maximum temperature. Use the


    hot air + top and bottom heating + grill mode if possible. If available,
    put the pizza stone inside the oven. If not, preheat the oven with a
    baking tray inside.

    4. Dust the table top with flour and put the dough ball onto the table.
    Roll it out a bit and transfer onto a cake board (that you will use to
    slide the pizza into the oven) lined with parchment paper.

    5. Then shape the dough into a flat disk by using your arms to press
    the air to the outside of your pizza dough. Turn the dough regularly,
    repeating the process until you have achieved the desired
    thickness (quite thin) or d=26–28 cm.

    6. Repeat for the second dough ball.

    4
    Margherita Pizza
    for 2 pizzas d=26–28 cm

    ASSEMBLING AND BAKING THE PIZZAS

    Ingredients

    • Shaped pizza dough


    • Basic tomato sauce 200 g
    • Cherry tomatoes 6 pcs
    • Fresh mozzarella 300 g
    • Fresh basil leaves Sufficient quantity
    • Extra virgin olive oil Sufficient quantity

    1. Apply 100 g of the tomato sauce onto each pizza dough and
    distribute it evenly using a spoon.

    2. Slice the fresh mozzarella (150 g per pizza) and arrange it on top of
    the sauce.

    3. Slice the cherry tomatoes and place them on the pizzas.

    4. Using a cake board, slide the pizza into the preheated oven and
    bake for 5 minutes. Then rotate the pizza and bake for 5–8 minutes
    more until the edges crisp up and the cheese melts completely
    and starts bubbling.

    5. Take the pizza out, allow it to cool for around 2 minutes, drizzle it
    with some olive oil and arrange fresh basil leaves on top.

    TIP
    • If desired, you can also season your pizza with chili flakes at this
    stage.

    6. Serve the pizza while it is still very hot.

    5
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    Copyright©2023 International Pastry Academy KICA, All rights reserved. Photo credit: Dmitriy Khoroshayev

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