Margherita pizza alternative cooking

margherita pizzaIngredients :

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-2 tablespoons extra virgin olive oil , -1/2 lb. plum tomatoes, Always buy whole peeled plum tomatoes and crush them yourself.Now crush the tomatoes with an hand immersion mixer (“boat motor”). Do not make a sauce or pre-cook the -tomatoes.They will cook with the pizza !
-1 clove garlic, crushed and finely minced
-1/2 tsp. sea salt
-1 12″ uncooked dough ball ( use pizza dough – recipe) (extra flour to dust counter,pizza peel and hands with!)
-8 oz. buffalo mozzarella cheese, cubed ( cold right out of the fridge )
-6 fresh basil leaves cut into julienne strips
-extra virgin olive oil
-1/4 cup fresh shredded locatelli cheese , extra to sprinkle on top of pizza when it comes out of the oven

Instuctions:
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Combine 2 Tbls. olive oil, tomatoes, garlic, locatelli cheese and sea salt in a bowl. Allow to marinate over night if possible in a covered bowl,but let them come to room temp when you are ready to put on the pie. If the tomatoe sauce is cold, the top of the dough is much colder than then bottom and you can end up with a thin layer of dough near the sauce that less cooked than the rest of the dough.
If you cannot marinate overnight then allow to marinate while making dough.
Brush dough crust lightly with olive oil.
Top with tomatoes ,then cheese, a drop of tomatoes on each cheese cube which has to boil off and keeps the cheese insulated for a bit.
Drizzle with a little olive oil.
Bake in preheated oven at 450 degrees F -500 degrees F ( some ovens are too hot and you do not want your crust to burn ) on a pizza stone for 8−10 minutes or until crust is golden brown and cheese is bubbly.
Remove from oven and top with locatelli cheese, then basil.
Cool on a pizza pan for 1−3 minutes before cutting into wedges and serving.
**** Pizza dough : After you make your dough take each raw dough portion and hand-mold them into balls. Lightly punch or press each dough-ball flat to squeeze and release any air trapped inside. Form the portions back into balls, smoothing the outer surface and tucking each ball “into itself” from underneath,your knuckles should touch (like folding a sock into itself), before storing.I like my dough balls to rest overnight in the fridge.On the day you are going to cook the pizza, remove the number of dough balls from the refrigerator 2 hours before making the pizza. Before letting the dough rest at room temperature for 2 hours, dust the counter with flour. Place the dough balls on top of the floured counter and sprinkle them with flour; dust your hands with flour. Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour and cover the dough loosely with a damp towel. Now let sit for 2 hours. 45 minutes before making the pizza, place a baking stone on the middle rack of the oven. Preheat the oven to 450 degrees F . Dust your pizza peel with flour. Make the pizzas one at a time. Sprinkle your hands with flour and lift I piece of dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. If it begins to stick to your hands, lay it down on the floured counter and re-flour your hands, then continue shape it. You can use a rolling pin to flatten the pie out.First in one direction,then the other direction.Flip the dough over so it does not stick to the counter! When the dough is stretched out to your satisfaction lay it on the peel or pan, making sure there is enough flour to allow it to slide. Top the pizza and slide the topped pizza onto the pizza stone and close the door.The pizza should take about 8-10 minutes to bake. test your oven out to see where your pizza cooks best.Reember every oven is different.If the top gets done before the bottom, you will need to move the stone to a lower self before the next round. If the bottom crisps before the cheese melts, then you will need to raise the stone for the next round of baking. Remove the pizza from the oven and transfer to a cutting board. Wait 2 to 4 minutes before slicing and serving, allowing the cheese to cool a bit. ******* A few tips: Test out the flour you wish to use.This will be your trial and error period.I recommend investing in a pizza stone,pizza peel,pizza cutter(knife or wheel) and a pizza pan.All 4 items you can get for thirty – forty dollars and will last a lifetime ! Well worth the investment!!!! Have your ingredients laid out so that you can sauce the dough, throw on the other ingredients and get it into the oven immediately .Once the sauce touches the dough, the pie should go into the oven seconds later. Remove from oven with a peel , cut and serve ! Season with oregano ( Sicilian oregano is yummy ), red pepper flakes and a little locatelli cheese !
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