@ryanmichaelcarter: Margherita Pizza. This simple, Neapolitan-style pizza is easily one of my favorite pizza styles. San Marzano tomatoes, fresh basil, and mozzarella cheese. This is best cooked in a pizza oven that can reach at least 700F, but you can also bake on a pizza stone in a conventional oven at 500F for about 6-8 minutes.  SERVING: 6 thin-crust, medium-sized Margherita pizzas. *Make dough about 48 hours before pizza day. Dough recipe on the website (link in bio). SAUCE INGREDIENTS + 28oz (794g) San Marzano tomatoes  + 7g fine sea salt PIZZA INGREDIENTS + Parmigiano Reggiano, grated + 1 lb Fresh mozzarella cheese, cubed + 1 lb Low-moisture mozzarella cheese, cubed + Extra virgin Olive oil + Fresh basil DIRECTIONS + STEP 1: SAUCE Add tomatoes and salt to a bowl and blend with a hand blender until NEARLY smooth.  + STEP 2: STRETCH DOUGH Add flour to a bowl and then dust your work surface with semolina flour. Add your dough ball to the bowl to fully coat with flour, then dust off the excess. Transfer your dough to the work surface and flatten the dough ball beginning in the center and working your way to the outer surface. + STEP 3: BUILD Add about 1 cup of the sauce to the pizza dough and spread it out evenly leaving about 1-inch from the edge of the dough uncovered. Top with grated Parmigiano cheese. Then add the mozzarella cheese. Transfer the dough to the pizza peel. + STEP 4: COOK Transfer the pizza to the pizza oven and bake for about 2 minutes until finished. The oven I’m using has a max temp of 700F, but ideally, the pizza should be cooked between 800-900F. + STEP 5: SERVE Top pizza with an olive oil drizzle and fresh basil leaves. #margherita #margheritapizza #casitamaderecipes

Ryan Michael Carter

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Wednesday 15 May 2024 14:49:01 GMT