Many people wonder what is in the composition of pizza “Margarita”. At first glance, it seems that this is quite a complicated dish. In fact, the classic composition of pizza “Margarita” is modest. You will need a very small list of ingredients, but it is important to use exactly those products that are specified in the original recipe. Of course, you can replace the mozzarella with another product, but the result will not be a “Margarita”.
It is enough to follow the recipe so that the result will not disappoint you. The composition of the toppings pizza “Margarita” is as follows:
- tomato sauce 100-130 grams;
- mozzarella – 150-180 gr;
- olive oil;
- tomatoes – 1 pc;
The composition of the classic pizza “Margarita” can not do without the Italian dough. It is realistic to prepare it yourself if you follow the recipe.
The list of ingredients of pizza “Margarita” can not do without dough. It is better to prepare it yourself because frozen preparations will not give a delicious, crispy crust. To prepare the perfect base, we need 250 ml of clean, potable water, 500 g of flour, live or dry yeast, olive oil, and half a teaspoon of salt and sugar. This amount of products will make three bases with a diameter of 30-32 cm.
Tomato sauce, which is included in the ingredients of the pizza “Margarita” is also worth making yourself. Mozzarella, too, should be just for the pizza. Pickled cheese in this case is not suitable. A hard kind of mozzarella, which is suitable for hot dishes, is needed.
CLASSIC MARGARITA RECIPE
The classic Italian margarita pizza recipe begins with the preparation of the base. For this, you will need a wide container, in which it is convenient to knead the dough. Pour warm water into it, add the yeast, and stir until it dissolves. Then we add salt and sugar and pour in olive oil.
Sift the flour to oxygenate it, and make the dough softer. After that, it is important to knead the dough well. The classic recipe for margarita pizza dough requires that it be elastic and not stick to your hands. If you knead for a long time, but the dough keeps sticking, you should add more flour.
Then divide the dough into 3 equal parts, weighing about 270g each, put it in a plastic bag, and put it in a warm place for half an hour. After that time it will rise a little, and you can start to roll it out. If you use the original Italian recipe for pizza “Margarita”, then roll it with your hands, without using a rolling pin, as this immediately forms the sides of the pizza. The thickness of the base should be up to 3-4 mm, diameter 32-35 cm.
When the dough is ready, you need to move it to a parchment sprinkled with flour. After that, tomato paste, prepared by yourself, is added to the surface of the crust. A classic Italian recipe for margarita pizza sauce includes fresh tomatoes, spices, and olive oil. The tomatoes are peeled and ground in a blender or by hand. Then add basil, oregano, garlic, salt, and pepper to taste and mix. You can use an ordinary tomato paste, adding spices to it, but remember that it is concentrated, so 2-3 tablespoons will be enough.
The resulting paste and olive oil are distributed on the base. Then at a temperature of 250-270, you need to bake the crust for 5-7 minutes.
After taking out the browned crust, cut the tomatoes and mozzarella and put them on the hot base. On top add fresh, washed basil leaves and put the pizza back in the oven. We need to monitor the condition of the cheese, it should melt and spread on the crust. The dish will be completely ready in 5-10 minutes. The top can be further garnished with fresh basil leaves and served hot.