PIZZA SAUCE SAN MARZANO RECIPES
MARGHERITA PIZZA RECIPE - BBC FOOD
James Martin's margherita pizza recipe is serious business - proving the dough overnight gives a sourdough-style crunchy crust.
Provided by James Martin
Prep Time 12 hours
Cook Time 10 minutes
Yield Makes 4 large pizzas
Number Of Ingredients 12
Steps:
- To make the dough, place the flours, salt, sugar and yeast into a large bowl and stir. Make a well in the centre of the flour and pour in the water, gradually mixing in the flour to form a soft dough.
- Tip out and knead on an oiled work surface for about 10 minutes or until the dough is smooth and elastic. Place it into a bowl, cover with cling film and refrigerate for 24 hours.
- Preheat the oven to its highest temperature. Place a heavy baking tray or pizza stone in the oven and allow it to heat.
- Remove the dough from the bowl and knead for a couple of minutes, then divide into four pieces. Allow to rest for five minutes, then stretch each piece over your hands to form a disc about 5mm/¼in thick.
- Place the circles of dough onto upturned floured baking trays or a pizza peel if you have one.
- Blend the tinned tomatoes with a stick blender or a food processor. Spoon the blended tomato thinly over the pizzas, scatter over the grated mozzarella, then drizzle over the oil. Season with sea salt and freshly ground black pepper.
- Slide each pizza off the baking tray directly onto the heated baking tray or pizza stone in the oven and cook for 5 -10 minutes, or until golden-brown and crisp.
- To serve, scatter the basil leaves over the pizza.
CLASSIC PIZZA SAUCE RECIPE — OONI UNITED KINGDOM
Simplicity at its finest, our super easy, no-nonsense Classic Pizza Sauce creates the perfect complement for layering up your pizza toppings of choice.Made using a hob rather than in your Ooni, this recipe is an excerpt from our new cookbook, Ooni: Cooking with Fire. “Juicy and sweet tomatoes with a hint of garlic, salt and basil make this the ideal pizza sauce for enhancing the flavour of your Classic Pizza Dough base,” says Ooni CEO Kristian Tapaninaho. Choosing good quality tomatoes will make a difference to the flavour of your sauce - we like to go for canned San Marzano tomatoes, which are the traditional choice for Neapolitan pizzas.
Total Time 21 minutes
Prep Time 1 minutes
Cook Time 20 minutes
Yield 8
Number Of Ingredients 7
Steps:
- Place the oil in a pan over medium heat. When warm, add the garlic and fry until softened but not brown.
- Pour the can of plum tomatoes in the pan and use a masher or fork to crush them down.
- Add all the remaining ingredients, then simmer on a low heat for 20 minutes, or until the flavour has deepened and the sauce has thickened slightly.
- This sauce can be used straight away, or placed in an airtight container and stored in the fridge for up to a week, ready to be used as required.
Nutrition Facts : ServingSize 8, Calories
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Reviews 4.4
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The secret to perfect pan pizza is pressing the dough into a well-oiled pan (Pizza Hut uses soybean oil), then the pan is covered and the dough rises in a heated cabinet for 45 to 60 minutes. When the dough is topped, the edge is sprayed with a butter-flavored “food release” and the pie is baked at 500 degrees F until perfectly browned on top. You can use a 9-inch, 12-inch, or 15-inch deep dish pizza pan or cake pan for this recipe, and you’ll want to preheat your oven with a pizza stone in it to simulate the type of oven used at the chain. The hot ceramic surface of the pizza stone will cause the oil in the pan to cook the bottom of the dough so that it’s brown and crispy like an authentic pan pizza crust should be. I tried making the dough with cake flour, all-purpose flour, superfine “00” flour, bread flour and many combinations of these different flours which all contain varying amounts of gluten. I even tried rising the dough slowly in the refrigerator for various lengths of time as long as up to four days. But after a month of testing and about 30 pan pizzas later, I found the best dough to be straight bread flour, and to let the dough rise at room temperature. I did find that if you let the dough rest for at least 4 hours before the final rise in the pizza pan you will get the best texture with the perfect chewy bite to it.
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Reviews 5.0
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Calories 390 calories per serving
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Reviews 5.0
Total Time 2 hours 10 minutes0S
Calories 390 calories per serving
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From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
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Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 569 calories per serving
- Pour 700ml of lukewarm water into a large bowl with 10g of sea salt. Gradually mix in a small handful of the flour to break the water and start to turn it into a batter. Mix in the yeast and leave for 2 minutes. Gradually mix in 90% of the remaining flour until you have a pliable, soft dough. Tip the remaining flour on to a clean surface and knead the dough for 20 minutes, or until smooth and elastic (or 10 minutes in a free-standing mixer with a dough hook). Place in a floured bowl, cover with a clean damp tea towel and prove for 1 hour, or until doubled in size. Knock out the air with your fists, roll into a sausage shape, chop into 6 equal pieces and roll each one into a ball, stretching the edges underneath. Place on an oiled tray, drizzle with oil, cover with clingfilm and the tea towel and prove overnight in the fridge (for better flavour and a more relaxed dough). Preheat the oven to full whack (240ºC/475ºF/gas 9) and place a pizza stone inside. Use a fish slice to move one ball of dough on to a flour-dusted surface. Press the ball out into a fat round disc, then pick it up and gently turn and stretch it to 30cm in diameter, using gravity to help you. Stretch it over the back of your fists, then place on a floured pizza paddle or board – the dough should be a little thicker around the edges. Pull it into shape and give it a jiggle so you know it’s free-moving. Working quickly and with restraint, add your chosen toppings. Quickly shunt on to your pizza stone and close the oven door to retain heat. Wait 7 or 8 minutes and it’ll be golden, crisp and ready to eat.
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MARGHERITA PIZZA RECIPE | TYLER FLORENCE | FOOD NETWORK
From foodnetwork.com
Reviews 4.5
Total Time 2 hours 10 minutes
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Reviews 4.5
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Category main-dish
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