PIZZA PROFESSIONAL RECIPES

Name: Pizza Margherita
Total time: 15 min
Yield: 2 servings
Cuisine: italian
Ingredients: 1 12-inch round of pizza dough, stretched (see recipe); 3 tablespoons tomato sauce (see note); Extra-virgin olive oil; 2 3/4 ounces fresh mozzarella; 4 to 5 basil leaves, roughly torn

PIZZA MARGHERITA RECIPE - NYT COOKING

Pizza Margherita Recipe - NYT Cooking image

Here is the archetype of a thin-crust pizza pie, a pizza margherita adorned simply in the colors of the Italian flag: green from basil, white from mozzarella, red from tomato sauce. This pizza is adapted from the recipe used by the staff at Roberta’s restaurant in Brooklyn, who make their tomato sauce simply by whizzing together canned tomatoes, a drizzle of olive oil and a pinch of salt. The ingredients offer in their proportions what appears to be a kind of austerity — not even 3 ounces of cheese! But the result is home-cooked pizza to beat the band, exactly the sort of recipe to start a career in home pizza-making, and to return to again and again.

Provided by Sam Sifton

Total Time 15 minutes

Yield 2 servings

Number Of Ingredients 5

Ingredients

1 12-inch round of pizza dough, stretched (see recipe)
3 tablespoons tomato sauce (see note)
Extra-virgin olive oil
2 3/4 ounces fresh mozzarella
4 to 5 basil leaves, roughly torn

Steps:

Place a pizza stone or tiles on the middle rack of your oven and turn heat to its highest setting. Let it heat for at least an hour.
Put the sauce in the center of the stretched dough and use the back of a spoon to spread it evenly across the surface, stopping approximately 1/2 inch from the edges.
Drizzle a little olive oil over the pie. Break the cheese into large pieces and place these gently on the sauce. Scatter basil leaves over the top.
Using a pizza peel, pick up the pie and slide it onto the heated stone or tiles in the oven. Bake until the crust is golden brown and the cheese is bubbling, approximately 4 to 8 minutes.

Nutrition Facts : @context http//schema.org, Calories 453, UnsaturatedFatContent 7 grams, CarbohydrateContent 59 grams, FatContent 15 grams, FiberContent 3 grams, ProteinContent 19 grams, SaturatedFatContent 6 grams, SodiumContent 1052 milligrams, SugarContent 2 grams

PIZZA MARGHERITA RECIPE - NYT COOKING

Pizza Margherita Recipe - NYT Cooking image

Here is the archetype of a thin-crust pizza pie, a pizza margherita adorned simply in the colors of the Italian flag: green from basil, white from mozzarella, red from tomato sauce. This pizza is adapted from the recipe used by the staff at Roberta’s restaurant in Brooklyn, who make their tomato sauce simply by whizzing together canned tomatoes, a drizzle of olive oil and a pinch of salt. The ingredients offer in their proportions what appears to be a kind of austerity — not even 3 ounces of cheese! But the result is home-cooked pizza to beat the band, exactly the sort of recipe to start a career in home pizza-making, and to return to again and again.

Provided by Sam Sifton

Total Time 15 minutes

Yield 2 servings

Number Of Ingredients 5

Ingredients

1 12-inch round of pizza dough, stretched (see recipe)
3 tablespoons tomato sauce (see note)
Extra-virgin olive oil
2 3/4 ounces fresh mozzarella
4 to 5 basil leaves, roughly torn

Steps:

Place a pizza stone or tiles on the middle rack of your oven and turn heat to its highest setting. Let it heat for at least an hour.
Put the sauce in the center of the stretched dough and use the back of a spoon to spread it evenly across the surface, stopping approximately 1/2 inch from the edges.
Drizzle a little olive oil over the pie. Break the cheese into large pieces and place these gently on the sauce. Scatter basil leaves over the top.
Using a pizza peel, pick up the pie and slide it onto the heated stone or tiles in the oven. Bake until the crust is golden brown and the cheese is bubbling, approximately 4 to 8 minutes.

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This recipe, adapted from Roberta’s, the pizza and hipster haute-cuisine utopia in Bushwick, Brooklyn, provides a delicate, extraordinarily flavorful dough that will last in the refrigerator for up to a week. It rewards close attention to weight rather than volume in the matter of the ingredients, and asks for a mixture of finely ground Italian pizza flour (designated “00” on the bags and available in some supermarkets, many specialty groceries and always online) and regular all-purpose flour. As ever with breads, rise time will depend on the temperature and humidity of your kitchen and refrigerator. Our Greatest Pizza Recipes
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