Make Your Best Pizza Margherita To Italian Perfection!

Описание: Alex here from " Easy Delicious Cooking" Today I'm cooking a Home cooked family friendly favourite that is sure to please. It's Margherita Pizza with the best pizza sauce ever and a crispy crust that is perfection. It’s a Classic dish that is a world favourite. In this complete step-by-step cooking tutorial I will walk you through everything you need to know, from making the dough and that unbelievable tomato sauce to serving it hot and full of amazing flavour. Your family will love it, your friends will as well and they will want to know how you made it. Forget takeout, this recipe brings the taste of Naples to your kitchen.
Have you tried making Pizza at home before? Let me know your biggest challenge in the comments.

RECIPE INGREDIENTS:

For the pizza base:
300gm / 10oz or 1 1/4 cups of 00 strong flour,
165ml / 5.5 fl oz of luke warm water,
1 x 7 gm / .25 ounces of dried yeast,
1 tsp of fine salt,

For the pizza topings:
4 small bocconcini balls quartered,
1/4 of shreded mozzarella.
strips of fresh basil leaves,
a little olive oil to brush the edges of the pizza,

For the sauce:
1 x 400gm / 14 ounces of canned best quality tomatoes,
1 medium fresh ripe tomato grated skin removed,
3 cloves of garlic finely grated,
1.3 tsp of fine salt,
1/2 tsp of grated pepper,
7 tbls of red wine vinegar,
3 tbls of caster sugar,

METHOD :


In a large stainless steel bowl place the 00 flour, salt, and the yeast, mix well. Make a well in the middle and add the luke warm water in the middle. Using a spatula work the flour into the middle until it comes together and the mixture is firm and not wet. On an open bench using some extra flour for dusting the surface, knead the dough for at least 10 minutes. If you have a mixer with a dough hook mix it in there for about 3 minutes on low speed. Put the dough in a bowl cover with a damp cloth and rest it in a warm spot for 1 hour or more until it doubles in size.

To make the sauce in a medium pot place the canned tomato and the freshly grated ripe tomato. Add salt and pepper to your taste and begin to cook over a low to medium heat. After a few minutes add the garlic and continue to cook over a low heat.
In a separate smaller pot place the red wine vinegar and the caster sugar mix well and start cooking on a very low heat. Mix it gently and keep an eye on as it reduces into a syrup.
When the syrup is ready add it to the tomato pot and mix in well. Taste to adjust the seasoning. Keep cooking the sauce until it thickens a little more, so that it can be spread over the pizza base.
Next turn the oven on to 250C / 480F.
Next get the dough out and open it to a medium thickness with the edges slightly raised.
Next when the sauce has thickened spread it over the centre of the pizza leaving the edges uncovered.
Place the two mozzarella’s over the pizza ( Not too much, do not overcrowd it with cheese) and cook until perfection. Take out and place the fresh strips of basil over it. Serve it hot.

00:00 INTRO
02:42 KNEAD THE DOUGH
05:08 START TOMATO SAUCE
08:19 OPEN THE DOUGH
11:23 PUT PIZZA TOGETHER
12:04 ADD CHEESE
13:32 PIZZA FINISHED READY

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