Pizza Margherita with burrata is a delectable example, and this dish comes from the great Frederikke Warens’ book ‘Salty Baking Moments.’ Are you ready to savor a mouthwatering pizza?
Simple pizzas are my favorites, and the recipe provided here is for the simplest of them all, namely Pizza Margherita, which contains only the most delicious homemade tomato sauce and mozzarella cheese as its toppings. These, on the other hand, are topped with fresh arugula and a full burrata, which is a creamy and soft mozzarella that is particularly creamy and soft, on each pizza before being served. It is not getting any better! When it comes to ham lovers, it should be because you can top it with a few slices of ham once you’ve finished cooking it.
You’ll Require the Following Ingredients: Pizza Dough
The dough used in this recipe is a conventional pizza dough that may be used to make a variety of pizzas, both savory and sweet in flavor. Keep in mind that the dough must be raised in the refrigerator. The gradual rising actually makes a difference in the thickness and crispiness of the pizza base, which becomes quite thin and crispy as a result.
I can only encourage giving it a try, even if it means planning your pizza baking at least a day ahead of time
are going to be baked At the same time, when baking pizza, it is critical that the oven be set to the highest temperature possible. If you also have a baking sheet or a pizza stone in the oven, you will obtain an even better result. Aside from the kitchen, I’ve had terrific experience baking pizza in the garden grill, which has space for a baking steel.
Ingredients for 6 Pizzas (Including Dough) (Shaped Like 6 Balls)
- 6 dl lukewarm water
- 30 g kosher salt, fine
- wheat flour, such as Manitoba or Tipo 00, 1 kilogram
- 2 g of active yeast (like a pea)
- a small amount of olive oil for smearing on the dough balls
Prepare the dough balls in advance and store them in the refrigerator for speedy pizza baking. The dough will keep in the refrigerator for up to 4 days.
Tomato Sauce for 6 Pizzas (Approximately)
- 2 onions, peeled and cut into cubes
- 4 garlic cloves, peeled and finely chopped
- Possibly. 12 ounces fresh chili, finely minced
- extra-virgin olive oil
- 500 g cherry tomatoes, peeled and chopped
- the fruit cut in half (or potentially skinned)
- Tomatoes (especially cherry tomatoes)
- 2 tablespoons of tomato puree
- 12 dl heavy whipping cream
- 1 teaspoon of brown sugar (or sugar)
- 1 tablespoon of apple cider vinegar (optional) (or lemon juice)
- Some fresh oregano leaves, chopped
- seasoning with salt and pepper
1 Pizza’s Worth of Filling Ingredients
- 2-3 tablespoons of tomato sauce
- Fresh mozzarella (around 12 – 1 ball), sliced into smaller pieces
- 1 pre-baked pizza to serve as a garnish
- 1 burrata cheese (or 1 scoop of fresh mozzarella)
- washed and cut into little pieces 1 handful of arugula
- Possibly. 1-2 slices of Parma ham (optional)
- basil leaves that have been freshly picked
Here’s how to go about it
Dough for Making Pizza
Pour the water into a mixing basin and stir in the salt until it is completely dissolved.
Using your hands, whisk in 100 g of the flour until the dough is smooth and the consistency of pancake batter is achieved.
With your fingertips, gently incorporate the yeast into the dough until it is completely dissolved. While kneading the dough with your hands, gradually incorporate the remaining flour a little at a time.
Using a floured surface, transfer the dough and knead it thoroughly for about 10 minutes, or until it is glossy and malleable. After a few minutes of kneading, the dough becomes more cohesive and begins to come away from the surface of the worktable. (It is possible that the dough will be kneaded in a food processor.)
Allow the dough to rest on the kitchen table, covered with a slightly damp tea towel, for approximately 2 hours before using. Then divide the dough into six equal portions and roll them into balls, which are then placed on a baking pan or similar surface to cool.
Distribute a small amount of oil on the dough balls and wrap them tightly in cling film.
Refrigerate the dough for approximately 24 hours before using (it can stay refrigerated for up to 4 days).