Pizza Margherita

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Introduction

Pizza Margherita is a simple pizza to make and it tastes delicious. You can use your favorite sauce or even just olive oil on this pizza!

Ingredients:

Ingredients:

• Flour (for the pizza dough)
• Water (for the pizza dough)
• Salt, sugar and yeast (for the pizza dough)

Dough

• The dough should be soft and smooth, with an elastic texture. It shouldn’t be sticky or clumpy, but instead has a silky feel to it.
• If you’re making a pizza margherita, your dough should not be too stiff or hard to work with; you want it to be pliable enough that you can stretch it out into shape without ripping anything.

-1/3 cup warm water (110 degrees F/45 degrees C)

• Warm water is easier to mix with yeast.
• Warm water also helps yeast activate.
• Warm water is easier to mix with flour.
• Warm water helps hydrate the flour, which makes it easier for your dough to rise and expand into a bigger, more airy pizza crust!

-2 teaspoons white sugar

So you’re wondering how to make your own pizza. You can use a store-bought crust, but we recommend making your own. That way, you know exactly what goes into it and can customize it to your liking.

First things first: let’s talk about the dough! The first step is to add salt and yeast (or bread machine yeast). This will help get those bubbles going so that they rise properly in our ovens! Next up is flour—you need enough so that when you roll out the dough evenly on top of each other (this helps keep everything together), no gaps show up between them when baked through later on down the line…

-1 1/4 teaspoons active dry yeast

Active dry yeast, also called bread yeast, is a type of yeast that can be found in most grocery stores. It’s used for baking bread and other baked goods. It’s easy to use and can last for months in the freezer without losing its potency or flavor.

The only downside to using active dry yeast is that it does not rise as much when compared to cake or quick rising flours (such as cornmeal). However, this does not mean you should avoid using active dry yeast—it just means you will need more flour for your pizza dough recipe than usual because there isn’t enough moisture from the liquid ingredients being added into the mix at first place before kneading begins later on during prep work such as mixing together all ingredients together inside mixing bowl plus adding additional amounts depending upon how much liquid needed versus whether making pizza crusts with lots of toppings like pepperoni slices instead which require less amount needed since they’re already precooked beforehand so more time consuming process required just because I love my pepperoni so much 🙂

-1 tablespoons olive oil

Olive oil is a key ingredient in the crust of pizza margherita, as it helps keep the crust crispy and adds flavor to the pizza. A good quality olive oil will have a milder taste than other types of oils like canola or sunflower, but it’s still an important part of this recipe because it plays such an important role in how your finished product turns out.

-2 1/2 cups bread flour

Bread flour is a high-protein flour that’s ideal for making pizza dough. It has a higher gluten content than all-purpose flour and is excellent for developing those air pockets that make great pizzas. If you don’t have bread flour on hand, you can substitute up to 1/2 cup of all-purpose flour by weight (1 cup = 150 grams).

-2 teaspoons salt

Salt is the most important ingredient in bread making. It helps the yeast to grow and gives your dough that wonderful taste. Make sure you use a good amount of salt, however: too little will turn out a dry product, whereas too much can make your pizza soggy and unappetizing. The best way to measure for correct amounts of salt is with measuring spoons or cups (not tablespoons) as these are specifically designed for accurately measuring small amounts of food such as flour or sugar; however if you do not have these tools available then just go by eye-balling it!

Now onto our next step: mixing up all those ingredients together!

Toppings

Toppings

• Tomato sauce (homemade or store-bought)
• Mozzarella cheese (or another melty, stretchy cheese such as ricotta)
• Basil leaves and/or oregano sprigs
• Preheat the oven to 450 degrees Fahrenheit. Bake your pizza until bubbling and golden brown on top, about 10 minutes. Remove from oven, add toppings, then return it to the oven for an additional 5–10 minutes until cheese is melted and bubbling again! 2. If you’re feeling ambitious try drizzling olive oil over each slice before serving—it adds an extra layer of flavor without adding calories or fat!

-5 tablespoons tomato sauce (or marinara sauce)

Tomato sauce is a common topping for pizza, but you can use other sauces too. Marinara sauce combines tomatoes and garlic with herbs like oregano, basil and parsley. You can use either one!

You can also make your own tomato sauce by simmering chopped onions in olive oil until soft then adding crushed tomatoes (or passata), garlic cloves and basil leaves until thickened.

-4 ounces fresh mozzarella cheese, thinly sliced, or shredded mozzarella cheese

• Use fresh mozzarella. You can either slice or shred it, and it’s best to use your own hands when doing so.
• If you prefer a thicker crust, add some extra flour to the dough before rolling out the dough.

Pizza Margherita is a simple pizza to make and it tastes delicious

Pizza Margherita is a simple pizza to make and it tastes delicious. It’s also one of the most popular pizzas in Italy, so you’re sure to fall in love with this one as well!

You can use any type of bread for your crust if you’d like, but we recommend using white flour instead of whole wheat because it will give you a fluffier dough that holds up better when cooking on high heat. We’ve included instructions for making both types of pizza dough below:

Conclusion

Pizza Margherita is a simple pizza to make and it tastes delicious.