-
-
My review
Authentic Pizza Margherita
Allrecipes
"Inspired by the pizza at Bar Del Corso, this Pizza Margherita features tomato sauce, mozzarella, and basil, with just a hint of sea salt."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 45 m servings 966 calsOriginal recipe yields 4 servings (4 pizzas)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Stir flour and 1 teaspoon salt in a bowl. Set aside.
- Mix water, yeast, and sugar in a large bowl. Let stand until yeast begins to form a creamy foam, about 5 minutes.
- Stir half the flour mixture into yeast mixture until no dry spots remain. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition. When dough pulls together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, then place dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour. Punch dough down, divide into 4 equal pieces, and form each into a ball.
- Preheat oven with a pizza stone to 500 degrees F (260 degrees C).
- Stretch out and pat 1 dough ball to form a circle 10 to 12 inches in diameter. Place dough on a lightly floured pizza peel. Top with 1/2 cup of tomato sauce and spread to cover within an inch of the edge of the dough. Arrange 5 slices of mozzarella cheese on top of the tomato sauce, then place 5 basil leaves on top. Drizzle pizza with 1 tablespoon olive oil and sprinkle with sea salt to taste. Repeat for 3 remaining dough balls.
- Slide each pizza onto the pizza stone in the preheated oven. Bake until cheese is bubbly and the underside of the crust is golden brown, 5 to 7 minutes.
Nutrition Facts
Per Serving: 966 calories; 37 g fat; 105.8 g carbohydrates; 48.7 g protein; 90 mg cholesterol; 2187 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 2934 Ratings
-
-
-
-
-
Most helpful positive review
5/19/2012
Very quick, easy and came out great. I preheated my oven a bit before placing the bowl of dough in it and it doubled in about 20 minutes.
Most helpful critical review
1/11/2013
I have to ask, did a lot of you buy the pizza dough? I rechecked the ingredients over and over....this dough was totally unworkable. I'm confused as to why this wasn't a problem for others.
Most helpful
Most positive
Least positive
Newest
5/19/2012
Very quick, easy and came out great. I preheated my oven a bit before placing the bowl of dough in it and it doubled in about 20 minutes.
5/13/2012
This makes a delicious pizza. It takes some time and effort but well worth it. I followed as directed and had excellent results. My first time baking a pizza on a stone, will not make one any...
7/5/2012
I substitute 1/4 cup cornmeal for flour. I've also found that whole milk mozzarella is easier to handle in a semi-frozen state and I cube it instead of just slice it. My "pizza sauce" is littl...
1/11/2013
I have to ask, did a lot of you buy the pizza dough? I rechecked the ingredients over and over....this dough was totally unworkable. I'm confused as to why this wasn't a problem for others.
8/5/2012
Delicious and fresh! I did not use pizza sauce, instead I used sliced homegrown tomatoes that I lightly salted and let drain in a strainer to get the excess liquid out. The dough was super easy...
5/18/2012
this recipe was great, I used a small amount of honey in place of the sugar
6/21/2013
This is EXCELLENT!! It is our new favorite pizza! Make sure the water is about 110 degrees to activate the yeast. We have tried this with several different toppings and it still tastes great!
7/1/2012
This pizza was delicious but I couldn't quite figure out how to get the sliced mozzarella to cover the entire pie once cooked. I followed the directions but my pizza was not covered in the chees...
7/1/2012
Yum. My favorite pizza. Plain and delicious. No need for all sorts of add-ons. Please make your own sauce though because something this simple demands quality.