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Jun 14, 2020 · Turn the pizza upside down and repeat the process. This pushes all the air to the bottom and into the crust. Repeat this – gently – twice on each side, then lift the base, flip it into one hand and onto the bench, helping it to stretch further and form a circle. STEP THREE: MAKING THE CLASSIC PIZZA MARGHERITA.
- Pizza
- 1
- Italian
- 11 min
Apr 12, 2013 · For the dough. Mix flour, water, salt and yeast. Pour a liter of water into a dough making machine, dissolve 50-55 g of salt, add 10% of the total amount of flour you are planning to use, then dissolve 3g of yeast, and start mixing gradually, adding the remaining 1.8 kg of flour until the dough reaches the desired texture and consistency, defined as Il Punto di Pasta — smooth to the touch ...
Apr 27, 2023 · Transfer the dough to a cornmeal-dusted baking sheet, and gently stretch it out again so that it maintains its shape. Spread 1/4 cup + 2 tablespoons of the sauce over the dough, leaving a 1/2-inch border around the edges. Slide the baking sheet into the oven and bake for 7 minutes, until the crust is partially cooked.
- Italian
- 734
- 4
Oct 31, 2023 · Place a big pot of water on the stove to heat up and add 2 pinches of salt.. While the water heats up, take the eye out of all the tomatoes and cut an x on the bottom.. Fill a large bowl halfway with water and ice.
Jul 22, 2024 · The best flour for margherita pizza dough is Tipo 00 flour. This type of Italian flour is used by pizzerias and makes a supple, fluffy dough. We buy our Tipo 00 flour online. All-purpose or bread flour also work, but Tipo 00 makes the best pizza dough, hands down. Use a great pizza dough recipe.
- Main Dish
- 60 min
- 100
- 7
Aug 21, 2020 · Ingredients for 1 pizza. Crush the tomatoes with your hands or a fork and flavour with a pinch of salt. Cut the mozzarella into small cubes and, in a sieve, let the milky-water drain out of them. on the next pages. Spread the tomatoes evenly on the pizza, add the drained mozzarella cubes, a few leaves of basil and salt to taste.
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Spread a heaping ½ cup of the tomato sauce* evenly over the pizza dough, leaving a 1-inch border around the edges. Top with the mozzarella and transfer to the hot oven. Bake for 10 to 12 minutes, or until the crust is browned. Remove from the oven and top with fresh basil and pinches of red pepper flakes.
