Friday, May 21, 2010

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Pizza Margherita

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Pizza_Margherita

Pizza_Margherita

Ingredients for Pizza Margherita

For Topping:

  1. 1 (14-to 15-Oz.) —can of tomatoes juice
  2. 2 —- big Garlic cloves, shattered
  3. 2—- tbsn Olive Oil
  4. 4 —-basil Leaves plus more for sprinkling
  5. ¼  —-tspn Sugar
  6. 6 —-Oz fresh mozzarella, pieces of 1/4-inch-thick slices

For Dough:

  1. 1 (1/4—Oz) Package Active Dry Yeast (2 1/4 —tspn)
  2. 1 3/4 —Cups unbleached All-Purpose flour, separated for using as a sprinkling
  3. 3/4 —Cup warm Water.
  4. 1 —tspn salt
  5. 1/2 —tblsn Olive Oil (or cooking oil)

how to cook Pizza Margherita

mix together yeast, 1–tspn flour, and ¼—Cup hot water in a big bowl and let stand till surface appears smooth,

Mix1 1/4 —-Cup of  flour, Remaining ½— Cup water, salt, & oil and mix till to become smooth. Add enough flour (1/4 —- 1/3 Cup) for dough to start to pull away from side of bowl. Dough will be slightly wet

Knead on a floured surface, lightly re-flouring until Dough too sticky and smooth, also soft, and Elastic, keep till 8 minutes. From into a ball, put in a bowl, and flour-dust. Cover with Plastic wrap or a Kitchen Towel (not terry cloth) and let rise in a draft-free place at warm-room temperature till doubled, keep till to the 1 1/4 hours.

Make (Tomato sauce) while Dough Rises:
grind tomatoes with juice blender briefly to make a past.

On medium-heat cook garlic in oil in heavy saucepan until fragrant and light brown about two minutes. Mix tomato smash, sugar, basil and 1/8 —tspn salt and simmer, open, moving rarely, until thick and reduced to about ¾— cup, till to  40 minutes.

flavor with salt and cool.

Heat up Pizza Stone while dough go up:
At least 45— minutes earlier baking Pizza, put stone in the oven rack in lower third of Electric-Oven or on (floor of Gas-Oven) and set Preheat oven at 500°F.

Shape dough:
Do not beat down. Flour-Dust dough, then shift to a Parchment-lined Pizza peel/large baking -Sheet. Touch out dough consistently with your fingers and make bigger into a 14-inch round, re-flouring fingers when necessary.

Bring together pizza:
widen sauce over dough, leaving a 1–inch border (there may be some sauce left over). Mix Cheese on top, leaving a 2– to 3–inch border.

Slide pizza on parchment onto Pizza-stone. Bake till dough is crispy and browned or golden  and cheese start bubbling in spots, 13 – 16 minutes. Using peel or baking – sheet, shift pizza to a Cutting-board. Make cool about 5 minutes. spread with some basil leaves before slicing.

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