The most popular Italian dish is Margherita pizza, the recipe of which was developed in Naples at the end of the 19th century especially for the spouse of King Umberto I. White cheese, red tomatoes and bright green basil are just three ingredients that repeat the color of the national flag of Italy. By order of the queen, the secret of making the legendary pizza was kept secret. However, the Italians learned about the most delicious dish in unknown ways, and gradually the recipe was sold all over the world. Today Margarita is the most frequently ordered pizza on all continents.
IngredientsFor Margarita, fresh and natural ingredients are important.
The components from which the pizza is made are simple. On the cake in layers laid out:
- tomato sauce or puree;
- fresh tomatoes;
- mozzarella cheese;
- green basil.
Basis for pizza should be prepared on their own, the purchase options will make the Margarita tasteless. For the test will require:
- two types of flour - coarse and fine grinding;
- olive oil;
- dry or fresh yeast;
- salt, sugar, water.
Margherita pizza does not accept any meat and sausage products. In order to replace the famous dish with the usual pseudo-Italian cheese pie, you must adhere to the recipe very carefully and be attentive to the choice of initial products..
When buying ingredients for "Margarita" you should keep in mind the following subtleties:
- Mozzarella, which is sold in the form of soft balls, can be used for making pizza only as a last resort. For this "Margarita" you need a special semi-solid pizza-cheese Mozzarella, which melts when heated;
- Tomato sauce is prepared specially, at home. Ketchup and store tomato paste in this case is inappropriate.
Pizza "Margarita" has the right to be present in the diet of people on a diet. 100 grams of the product contains only 210 Kcal, so a slice or two of tasty Italian pizza will not contribute to an increase in waist size.
Nutritional value of a piece of Margherita:
- proteins - 7.9 g;
- carbohydrates - 21.0 g;
- fat - 10.1 g
Margarita gained its popularity in the Apennines in the nineteenth century not only because of its original taste. All products used for its preparation were available to the poorest segments of the population.
A limited number of ingredients make "Margarita" almost a vegetarian dish that can safely enter into the diet of children, pregnant and lactating women, the elderly and unhealthy people.
Cooking pizza begins with kneading dough. To get a base with a diameter of 35 cm at the exit, you need to prepare the necessary ingredients:
- sifted flour of the highest grade - 160 g;
- coarse flour - 80 g;
- extra virgin olive oil - 50 g;
- dry yeast - 3-4 g;
- water - 150 g;
- salt, sugar.
Dough preparation procedure:
- sift both kinds of flour twice, mix them in a suitable container, add some salt;
- dry yeast pour a small amount (50-70 ml) of warm water and a teaspoon of sugar;
- in the middle of the flour mixture to make a groove, where to pour the olive oil and water with yeast;
- starting from the center, start the dough kneading, gradually adding the remaining water;
- within 10-15 minutes, actively knead the dough until it becomes very elastic.
At the end of kneading, when the dough becomes soft and stops sticking to your hands, it should be kneaded properly. In the formation of the base is better not to use a rolling pin - so you can not make neat pizza bumpers. Real masters roll dough only with the help of hands, true pizza makers achieve the finest base, rotating it in all directions.Rolling dough for pizza with a rolling pin will not give the desired effect
The dough for this "Margarita" should rise under the applied tomato sauce.Additional ingredients for tomato sauce depend only on your preferences.
To make it you need:
- take 0.5 kg of fresh meaty tomatoes, pour boiling water over them for 2-3 minutes;
- Peel off the tomatoes, cut them and remove all seeds. For mashed potatoes, you only need tomato pulp;
- rub slices of tomatoes through a sieve or mash them with a blender;
- add chopped clove of garlic (if desired) and finely chopped green basil leaves in the resulting sauce, mix.
To add piquancy to Margarita, it is allowed to add a dry mix of Provencal herbs to tomato puree.
Prepared form for pizza (bottom and sides) should be sprinkled with a small amount of olive oil and put the rolled dough there. Moisten the surface with a spray bottle, after which tomato sauce is laid out on a thin layer of dough. In this state, the future pizza should be 1-1.5 hours until the dough rises. Water and raw tomato sauce will give a special tenderness to the finished pizza.
While the dough fits, it is necessary to boil the tomato puree. Put the raw billet in a small saucepan, adding 50 g of olive oil there. With constant stirring, the sauce is cooked on low heat until light thickens.
Dried tomatoes can be added to the finished sauce - their original taste will add to the finished "Margarita" refinement of taste.
When the dough left in a warm place rises sufficiently, and the tomato sauce cools to room temperature, you can turn on the oven and start forming a Neapolitan pizza.Assembled "Margarita" looks like
Assembling pizza is as follows:
- cheese cut into cubes 1x1 cm or slices;
- thickly lubricate the raw base with tomato sauce, spread mozzarella slices on top;
- place slices of fresh tomatoes between slices of cheese;
- tear the basil leaves and sprinkle the pizza. A few leaves to use as a whole for decoration.
When the temperature in the oven reaches 240-260 degrees, the collected pizza is placed there. Cooking time - up to 15 minutes. Before starting baking, you should sprinkle the semi-finished product with olive oil - so the filling will keep juiciness. When cooking, you need to constantly check the degree of baking of the pizza - because of the strong heat in the oven there is a risk of overdoing the pizza. Once the edges have a bright golden color, the pizza can be removed.
It is very important to get the right temperature during baking to get delicious "Margarita". In professional ovens, pizza is cooked at a temperature of 420-4500C. At home, the oven must first be preheated and the heating degree set to at least 280.0C. Then the pizza will turn out with well baked sides, and the cheese will quickly melt and soak the thin dough.The wrong temperature will turn the pizza into a dry cracker
If the temperature in the oven is low, then baking will take more time, the base will dry out and will remind the taste of dry cracker, and not the juicy baked dough.
In the Italian cuisine, the second option of Margarita cooking is allowed - when the cake is baked first, and then the filling is laid out on the finished cake, and the pizza “reaches” until ready on the oven's top grill for 5-7 minutes. With this method of cooking pizza may turn out less delicate and fragrant, because at home it is difficult to thoroughly determine the degree of readiness of the product from a pre-baked billet. This option is more often used in catering establishments, where professional equipment is installed and pizza production is put on stream.To feel all the taste richness of “Margarita”, you need to eat it, as they say, “with heat, with heat”
Properly cooked "Margarita" should be eaten hot. To fully experience the true Neapolitan taste of pizza, the cut piece must be folded in half and consumed immediately. If the pizza is cooked strictly according to the recipe, then the dough after baking will retain elasticity and will not break.
Even the beginning hostess can cook the perfect Italian pizza "Margarita". To do this, follow the recipe and use the original ingredients. Replacing components and using ready-made semi-finished products can never give a good result. But if you give plenty of imagination, then when adding oregano, olives and parmesan to the filling, the taste of “Margarita” can become richer and more refined. Using the basic recipe of Italian classics, the hostess can create a delicious and appetizing cooking masterpiece.