Hello everybody, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, Margherita Pizza. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Pizza Margherita (more commonly known in English as Margherita pizza) is a typical Neapolitan pizza, made with San Marzano tomatoes, mozzarella cheese, fresh basil, salt and extra-virgin olive oil. Traditionally, it is made with fior di latte (cow's milk mozzarella) rather than buffalo mozzarella
But before you jump to Parmesan Dinner Rolls recipe, you may want to read this short interesting healthy tips about Antioxidant Supplement.
The focus of research on vitamins these days is how antioxidant supplements may play a role in reducing the risk of cardiovascular disease. Antioxidant supplements – E, C, and beta-carotene (a form of vitamin A) – have potential when it comes to health promotion. However, most data available about such health promoting properties of antioxidant supplements are incomplete. And only up to 30 percent Americans are taking some form of antioxidant supplements.
But what exactly are antioxidants and how important are they?
Antioxidants come in two forms. They can either be vitamins or minerals. They help prevent oxygen from reacting with other chemicals in cells. Such reactions – called oxidation – could lead to cell damage which may result in heart disease and cancer.
Antioxidants can be found in a variety of foods, but they are far more common in fresh fruits and vegetables. A health diet of fresh produce could lead to high levels of antioxidants in your body, which could only mean one thing – less free radicals (those harmful molecules that cause cell damage) and a healthier you.
When antioxidants start to work, they destroy the free radicals or break the chain. You see, here’s what happens when you have lots of free radicals in your body. Because they are highly unstable, these free radicals have the tendency to steal or get electrons from stable molecules and in so doing, make those molecules unstable as well, turning them into free radicals. This becomes a long chain and will go on and on until such a chain in broken. This is where antioxidants come in whose sole function is to break the chain and neutralize free radicals.
During the process of neutralization, the antioxidants are neutralized themselves. Hence, they also become oxidized. That is why the body needs a constant source of antioxidants in order to keep combating these harmful free radicals and stop them from multiplying.
With the kind of diet most of us have these days, it is very likely that we may not be getting enough antioxidants from the foods that we eat. And remember that the body needs to replenish its levels of antioxidants constantly. This is where antioxidant supplements come in.
Because the body may not be getting enough antioxidants because you don’t enough fruits or you don’t eat a lot of vegetables, you therefore need an alternate source such as antioxidant supplements.
Antioxidant supplements are that source. And while antioxidant supplements can’t very well take the place of natural antioxidants, they can however aid in increasing the level of antioxidants in your body.
To find more about antioxidant supplement go to:
By simply following a few of the suggestions above you will see that you can be living a healthier life. Also if you cut out all the refined food that you really should not be eating anyway, you may find that you could end up living a longer life.
We hope you got insight from reading it, now let’s go back to recipe. To cook Margherita Pizza you need a few ingredients and a few steps. Here is how you do it.
How to Make Easy Margherita Pizza
Ingredients
- 3 c. water, divided
- 1/2 tsp. instant dried yeast
- 7 3/4 c. white flour (unbleached)
- 1 3/4 tbsp. fine sea salt
Optional Special Tools
- pizza stone
- pizza peel
Margherita Toppings
- 1 large can san marzano tomatoes (28 oz.) (crushed in a bowl with a dash of salt)
- 1 lb. fresh mozzarella cheese, sliced
- fresh basil
Instructions
Making the Dough
- Hydrate the yeast. Measure 3 c. of water at 90 to 95 degrees into a container. Put 2 grams of yeast in a separate, small container. Add about 3 tablespoons of the water to the yeast and set aside.
- Combine all the flour and the remaining water in a 12-quart round tub. Mix by hand just until incorporated. Cover and let rest for 20 to 30 minutes.
- Mix. Sprinkle the salt over the top of the dough. Stir the yeast mixture with your finger; then pour it over the dough. Use a small piece of the mixture to wipe the remaining yeast goop from its container, then throw it back in the tub.
- Mix by hand, wetting your working hand before mixing so the dough doesn’t stick to you. (It’s fine to rewet your hand three or four times while you mix.)
- Reach underneath the dough and grab about one-quarter of it. Gently stretch this section of dough and fold it over the top of the other side of the dough. Repeat three more times with the remaining dough, until the salt and yeast are fully enclosed.
- Use the pincer method (Using a pincerlike grip with your thumb and forefinger, squeeze big chunks of dough and then tighten your grip to cut through the dough. Do this repeatedly, working through the entire mass of dough. With your other hand, turn the tub while you’re mixing to give your active hand a good angle of attack.), alternating with folding the dough to fully integrate the ingredients. Cut and fold, cut and fold. The target dough temperature at the end of the mix is 77 to 78 degrees.
- Fold. This dough needs 1 fold. It’s best to apply the fold 30 to 60 minutes after mixing. After folding, lightly coat the dough and the bottom of the tub with olive oil to help prevent sticking. When the dough is about double its original volume, about 6 hours after mixing, it’s ready to be divided.
- Divide. Moderately flour a work surface about 2 feet wide. With floured hands, gently ease the dough out of the tub. With your hands still floured, pick up the dough and ease it back down onto the work surface in a somewhat even shape. Dust the entire top of the dough with flour, then cut it into 5 equal-size pieces with a dough knife or plastic dough scraper. Each piece should weigh about 340 grams; you can eyeball it or use a scale.
- Shape the dough into balls. Shape each piece of dough into a medium-tight round, working gently and being careful not to degas the dough.
- Refrigerate. Put the dough balls on a lightly floured baking sheet, leaving space between them to allow for expansion. Lightly oil or flour the tops, cover with plastic wrap, and let rest at room temperature for 30 to 60 minutes. Refrigerate for at least 30 minutes to make the dough easier to shape.
- To prep for the pizza put the pizza stone in the oven and heat to 550 degrees. (If it only goes to 500 that's fine, you'll just bake it a little longer.)
Forming the Pizza
- Remove the dough ball from the refrigerator, put it on the floured work surface and gently pat it down a bit to coat the bottom with flour. Leaving about 1 inch of the outer rim undeflated, punch down the middle, then flip the dough over and repeat.
- Using both hands, grab the rim and lift so the dough hangs down vertically. Let gravity pull the rest of the dough down and stretch it. Run the rim between your hands, working all the way around the circumference of the dough several times.
- Next, make two fists and position them just inside the rim, with the dough still hanging vertically. Gently stretch and turn the dough repeatedly, still letting the bottom of the dough pull down, expanding the surface. Keep a close eye on the thickness of the dough. You want it thin, but you don’t want it to tear or develop holes. If you end up with a small tear, don’t panic – it’s OK to patch it.
- Spread the dough on the floured peel and run your hands around the perimeter to shape it into a round and work out the kinks.
Cooking the Pizza
- Add pizza toppings. Slide dough off pizza peel into oven (onto pizza stone - leave stone in the oven). Bake for 5-6 minutes at 550 (if your oven only goes to 500, bake for 7-8 minutes), then turn to broil for 1-2 minutes to get the cheese and crust browned.
- Remove with pizza peel and transfer to a cool surface (we use a large cutting board or baking sheet). Let rest for 5 minutes before cutting and serving.
