What kind of tomatoes for margarita pizza

Remove packaging and thaw for about 30 minutes before baking. Leftovers : Store leftover pizza in foil in the fridge for days. You can also freeze it for months. Simply wrap each piece with plastic wrap and again with foil for months. Reheat in the microwave or oven. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Your email address will not be published. This is my favorite pizza to order anywhere! It tastes even better at home!

Margherita pizza — is the best great recipe! Easy to make and one of our favorites! Thank you so much for this delicious recipe, the whole family loves this homemade pizza. So good! Everyone wanted more. By cutting the pizza into squares it makes a really good appetizer at a party too.

A very flavorful pizza that your family will enjoy and devour! Friend's Email Address. Your Name. Your Email Address. Send Email. Skip to content Subscribe My Favorites. Margherita Pizza Recipe. Save Recipe Rate Pin Print. It's simple, delicious, and light. Course Main Course. Cuisine Italian. Prep Time 10 minutes. Cook Time 13 minutes. The tomato paste was definitely way thicker than what we needed, and while I think the texture of the Pomi was more right, I just didn't love the taste of the tomatoes on the pizza.

Can you recommend what consistency of tomatoes we should use, what we should mix it with is olive oil and sea salt right? Any specific brand recommendations would be particularly appreciated. O'Shaughnessy When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time. Newsletter Shop Help Center. Home Cooking. Log In Sign Up. Oh my gosh, that makes me so happy. Good evening Laura! I have to say that Margherita pizza is hands down my favorite kind of pizza. Something about those simple ingredients sing to me in a heavenly way — my eyes get kind of glazed and my heart flutters yes this is love.

I am truly excited to make this. I am not readily a make your own pizza at home person, but this is inspired and beautiful. Prompt enjoyment is necessary! Please let me know what you think!!! Next time. Need to try this for our next pizza night! Wow, seriously x thank you for the free pizza making school! I was wondering about the pizza stone thing- dang nab it, I will just have to suck it up and get one. The crust on this baby looks heavenly. Thanks Lindsay!

Hope you had a great time at the White Lily Baking Retreat! Looked like a lot of fun! Let me know if you try it!!! Used this recipe now a few times and its always a winner. The sauce is perfect had never done with raw tomatoes before but it so much better. Thank you so much. Do you cook it on the stone or on the stone with grease proof paper?

To get it on and off thank you. Going to try this on Sunday night after doing the Peach Burrata salad on Saturday night! PS definitely dragging Dad to Naples for this pizza! I get a little intimidated with recipes call for dry yeast, etc.

Thanks Meg! This might be a silly question but first time making this….. I placed it in the bowel to raise for 2 hrs. I unexpectedly had to leave to help a friend with a problem. The dough was left to raise for 3 to 4 hours….. It should still work! This was fantastic delicious.

I had been searching for a margherita pizza for long even though are many recipes and yours was good at first try. Bookmarked this page for the future. Mobile Menu Trigger. Jump to Recipe. Homemade Pizza Equipment Recommendations: First things first. Tips for Margherita Pizza Success: For the best margherita pizza, you will want to preheat your oven to the highest temperature possible.

Yield: 4 Servings Two Inch Pizzas. Prep: 20 minutes. Cook: 15 minutes. Resting Time: 2 hours. Total: 2 hours 35 minutes. This classic pizza is made with everyday ingredients and topped with a simple fresh pizza sauce made from canned tomatoes, mozzarella cheese, and fresh basil.

Equipment Baking Steel. Pizza Peel. Instant Thermometer. Instructions Prepare Pizza Dough: In a medium bowl, whisk together the all-purpose flour, sugar, yeast and salt.

Add the warm water and olive oil, and stir the mixture with a wooden spoon until the dough just begins to come together. Scrape the dough onto a well-floured counter top and knead the dough for three minutes. It should quickly come together and begin to get sticky. Dust the dough with flour as needed sometimes I will have to do this 2 to 3 times, depending on humidity levels — it should be slightly tacky, but should not be sticking to your counter top.

After about 3 minutes, the dough should be smooth, slightly elastic, and tacky. Lightly grease a large mixing bowl with olive oil, and place the dough into the bowl. Cover the bowl with a kitchen towel or plastic wrap and allow the dough to rise in a warm, dry area of your kitchen for 2 hours or until the dough has doubled in size.

Proofing Tip: If your kitchen is very cold, heat a large heatproof measuring cup of water in the microwave for 2 to 3 minutes. This creates a nice warm environment. Remove the cup and place the bowl with the dough in the microwave until it has risen. As the oven is preheating, assemble the ingredients. In a small bowl, stir together the pureed tomatoes, minced garlic, extra virgin olive oil, pepper, and salt. Set aside another small bowl with the cubed mozzarella cheese pat the cheese with a paper towel to remove any excess moisture.

Set aside the basil leaves and grated parmigiano-reggiano cheese for easy grabbing. Separate the dough into two equal-sized portions. It will deflate slightly, but that is OK. Place the dough on a large plate or floured counter top, cover gently with plastic wrap, and allow the dough to rest for 5 to 10 minutes. Assemble the Pizza: Sprinkle the pizza peel if you do not own a pizza peel, you can try using the back of a half sheet pan - but it is tricky!

If the dough springs back or is too elastic, allow it to rest for an additional five minutes. The edges of the dough can be slightly thicker, but make sure the center of the dough is thin you should be able to see some light through it if you held it up.

Gently transfer the dough onto the semolina and flour dusted pizza peel or baking sheet. Drizzle or brush the dough lightly using your fingertips with olive oil roughly a teaspoon. Use the back of the spoon to spread it evenly and thinly.

Sprinkle a tablespoon of parmigiano-reggiano cheese onto the pizza sauce. Add half of the cubed mozzarella, distributing it evenly over the entire pizza.

Using your hands, tear a few large basil leaves, and sprinkle the basil over the pizza. Gently slide the pizza from the peel onto the heated baking stone. Bake for 7 to 8 minutes, or until the crust is golden and the cheese is bubbling and caramelized and the edges of the pizza are golden brown.

Note: If you're looking for more color, finish the pizza under the low or medium broil setting, but watch it carefully! In the last few minutes of cooking, place the prepared pizza into the oven on a rack below the pizza stone so that it is extra hot for serving.

Otherwise, I recommend serving one pizza fresh out of the oven, keeping the oven hot, and preparing the second pizza after people have gone through the first one! The pizza will taste great either way, but it is at its prime within minutes out of the oven!. Tips for Success: Semolina flour has a higher burn point than regular flour, and ensures that the dough will not stick to the peel when transferring the pizza to the oven.

There is no need to dissolve the yeast in warm water before using as commonly believed. Active dry yeast has been reformulated in recent years to contain significantly smaller granules and will not have trouble dissolving into the dough.

However, it is important to ensure that your active dry yeast is indeed alive and well. Double check your expiration date and when in a doubt, proof it. If preparing the dough in advance: once the dough has rested for two hours, separate into two portions, wrap each piece of dough well in plastic wrap, and place them in a freezer-safe bag.

The dough can be chilled in the refrigerator for up to 24 hours or frozen for 3 months. Thaw the dough in the refrigerator, and allow it to stand at room temperature in a greased bowl, covered with a kitchen towel for at least 30 minutes before using. Course: Pizzas and Savory Pastries.

Cuisine: Italian. This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my disclosure policy for more information. Next Post » The Sunday Thymes.

Leave a Reply Cancel reply Your email address will not be published. Pamela — October 30, pm Reply. Elenna Nickel — September 5, pm Reply. Laura — May 3, am Reply. Richard Keyes — April 30, pm Reply.

Laura — April 30, pm Reply. Looks great! Karen Press — April 10, pm Reply. Rating: 5. Kara — March 27, am Reply. Meg — March 2, pm Reply. Ginnie Fletcher — February 6, am Reply. Lena — January 9, pm Reply. Laura — January 11, pm Reply. So thrilled to hear this!! Thank you for the great feedback Lena! Liz Armour — January 5, pm Reply. Laura — January 5, pm Reply. Long — November 30, pm Reply. Laura — December 1, pm Reply. Elaine — September 27, am Reply. Laura — September 24, pm Reply.

Liz Armour — January 5, pm. Laura — January 6, am. Rating: 4. Laura — September 15, pm Reply. Laura — February 17, am. Robert — July 16, pm Reply.

Emily — June 29, pm Reply. Laura — June 29, pm Reply. Amalie — June 21, pm Reply. Lori — June 10, am Reply. Your dough is easy and very good. Patricia — February 26, pm Reply. Thank you for an excellent recipe and excellent directions. Ken W. Monika — May 31, pm Reply. Made this pizza yesterday and it turned out so good! Will definitely be making again.

Mike B. Delicious, Laura! We loved the sauce and dough was especially delicious. Thanks for sharing! Laura — May 19, am Reply. So glad you enjoyed it! Thanks for taking the time to leave a review, I really appreciate it. Herman — October 10, am Reply. Laura — October 11, pm. Diane McClelland — May 12, pm Reply. Nellie Gonzalez — June 9, pm Reply. Emma Jean Berger — September 25, pm. Laura — September 29, pm.

Donda — May 8, am Reply. Many thanks Rating: 5. Laura — May 8, am Reply. Lindsey Mitchell — April 25, am Reply. I made this and it was great, thank you! Laura — April 25, pm Reply. So happy to hear that!! Thanks for taking the time to leave feedback! Aline — April 18, am Reply. Virtual hugs, Aline Rating: 5. Laura — April 18, am Reply. Susan Dubose — April 15, pm Reply. So easy to make,yet so delicious. I used plain flour instead of bread flour.

Julie — April 11, pm Reply. Is it possible to make this into one large pizza instead of two smaller ones? Laura — April 12, am Reply. Jennifer Adams — April 2, pm Reply. Laura — April 3, am Reply. Meghan — March 22, pm Reply. Laura — March 22, pm Reply. Patrick — March 1, pm Reply.

Nataleigh — February 29, pm Reply. Laura — March 26, pm Reply. Kaitlin — January 31, pm Reply. Laura — February 1, pm Reply. Todd Sherbinow — December 31, am Reply. Laura — December 31, pm Reply. Aspen — November 30, pm Reply. So happy to hear that!

Ruthie — September 26, pm Reply. AJ Titley — August 3, pm Reply. Laura — August 4, pm Reply. Rimmy — August 2, pm Reply. Janelle Hatteroth — June 8, am Reply.

Laura — June 10, pm Reply. Gloria — May 6, pm Reply. Natalie — April 26, pm Reply. Karen — April 21, pm Reply. Pam — February 27, pm Reply. Laura — February 27, pm Reply. Brasserie de Caou — January 10, pm Reply. I made this last night and it came out great.

Thanks so much for sharing. MM Foodie — December 6, pm Reply. Laura — December 6, pm Reply. Stephan — October 10, pm Reply.

Laura — October 11, am Reply. Ryann — August 7, pm Reply. Laura — August 8, am Reply. Julia Ott — July 27, pm Reply. Laura — August 6, pm Reply. McCormick Dunfee — July 15, pm Reply. Is it possible to make the dough recipe in a bread machine?!

Looks soooo yummy!