Thin Crust Pizza Margherita/ Tomato Basil Mozzarella Pizza
I make pizza dough once every weeks and freeze whatever I don't use immediately. Similarly with the tomato basil sauce - I always have some of it in the freezer. Weekends, I like to make pizza, and it takes just a few minutes to roll out the base (after the dough has come to room temperature), spread some sauce, top with tomatoes, peppers, mushroom or olives, depending on the combination of toppings I decide on and sprinkle cheese on top. In my oven when I bake the pizza at deg C on a preheated pizza stone, it takes minutes for the thin crust pizza to be ready.
About Tomato Mozzarella Pizza or Pizza Margherita:
The Pizza Margherita typically hasl three colours - Red from the Tomato, White from the Mozzarella and Green from the Basil, together formin
Classic Cheese Pizza
Let chilled covered dough stand at room temperature until dough is cool (not cold) and a fingerprint remains when dough is pressed, 1 to 2 hours. Transfer 1 dough ball to a heavily floured surface. Using floured fingertips, firmly press all over dough, leaving a 1/2-inch border.
If cooking in your home oven, preheat to °F with a baking steel or large round cast-iron pizza pan (such as Lodge inch) on middle rack. Let pan preheat in oven for about 30 minutes. If using an outdoor pizza oven, preheat pizza oven and pizza stone according to manufacturer's instructions on high 20 minutes. (Note: Cooking with wood takes more experience to control the heat, so we've only included instructions for gas oven cooking here.)
Form a C-shape with the outer edge of your hand, and press firmly inside dough border to define a 1/2-inch wide ring around edge of dough. Lift dough onto the knuckles of both hands, and gently stretch, rotating dough after each stretch to maintain its round shape. Continue gently stretching dough, allowing gravity to help it expand, until a inch circle of even thickness forms, with a slightly thicker outer ring. Lay dough round
Degen trycks ut till en rundel. Fortsätt arbeta ut med händer eller kavel till en platt botten.
Tryck ut degen till en rundel på ca 25 cm diameter. Försök få till att det blir lite tjockare deg längs kanterna.
Låt pizzabottnarna jäsa i 10 minuter - täck ev. över dem efter hand som du knådar ut dem och börja sedan lägga på toppings och grädda efter hand.
Med en pizzaspade och pizzastål tycker jag det blir goda pizzor även i hemmaugn.
För över pizzabottnen till en mjölad pizzaspade.
Lägg på toppings: tomatsås, mozzarella, färsk basilika och lite olivolja.
Du kan även blanda riven mozarella och färsk mozzarella.
Pizza gräddad 4 minuter på pizzastål 1 dm från grillelementet max värme i vanlig hemmaugn.
Margherita pizza gräddad på utegrill. Basilikan kan även läggas på efter gräddning om man önskar det.
Margherita Pizza with Tomato, Mozzarella and Basil
Set a pizza stone on a rack in the top third of the oven. Preheat the oven to ° for at least 45 minutes. Meanwhile, remove the dough ball from the refrigerator and let stand for 20 minutes.
Working on a floured surface and using your fingers, press and stretch the dough ball out to a inch round, working from the center toward the edge; avoid pressing on the outermost edge. Transfer the dough to a lightly floured pizza peel. Spread the Pizza Sauce onto the dough, making sure to leave a 1-inch border around the edge, and top with the mozzarella cheese, basil leaves, a drizzle of the extra-virgin olive oil and a light grating of Parmigiano-Reggiano cheese.
Turn the oven to broil for 5 minutes, then return it to °. Slide the pizza onto the pizza stone, opening and closing the oven door as quickly as possible. Bake until the bottom is lightly charred and the toppings are bubbling, about 6 minutes for a chewier crust and 8 minutes for a crispier one; avoid opening the oven door during baking.
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