Would you like to try my pizza Margherita recipe?
After several weeks of lunches and dinners out. After finding my face full of spots. After had maxed out my credit card.
Yes because here in Nashville, but I think all over the US, have lunch or dinner out is quite difficult from different sides: every dish will be overly elaborate, spicy and hot.
Every time that I order something at the restaurant I have to remember to say “NO SPICY” otherwise I will spend the whole afternoon drinking a lot of water because the food was very very hot!
My family is used to the Mediterranean Diet, simple meals but nutritious with just a little Extra Virgin Olive Oil and a pinch of salt. If we really want to overdo it, never say no to Tagliatelle with Bolognese sauce or Amatriciana pasta or Penne all’arrabbiata. We love pasta with dressings and mob up the plate with bread…
Too much breaks the bag, and if I say too much, is not an exaggeration!!!
So one afternoon I decided to prepare homemade pizza. I needed to buy the ingredients at the grocery store.
Here comes the fun.
In my previous life (I’m joking), when I was in Sassuolo I used to go to “Coop” (grocery shop like Kroger) and buy my cube of fresh yeast or packets of dehydrated yeast.
In Nashville is really hard to find the fresh yeast cube because not every grocery shops have it and if they do is hidden somewhere in the fridge. It’s easier get the dehydrated one, and is named ACTIVE DRY YEAST.
Since I’m here in US, I rather buy Organic Food, it’s biologic food, including the flour. I have to say that I’ve never had finger in the pie like I had in this past 3 months.
My pizza Margherita recipe
(I will also give you the name of the American products, hopefully will be helpful to everyone who just moved in USA)
Portion for: 4 person
Preparation time: 15 minutes + rising time (at least two hours)
Cooking time: 20 minutes
Ingredients for two pizza Margherita with diameter of 12.5 inches
2 cups King Arthur Flour 100% organic
1¼ cup of water
½ packet of Active Dry Yeast Fleischmann’s
5 tbsp of Evo Olive Oil
Pinch of salt
1 BelGioioso Fresh Mozzarella Cheese
1 cane of tomato sauce
Melt in warm water the dry yeast, just 1/3 of the package. Mix in a bowl flour and salt together. Add 3 tbsp of Olive Oil, the dry yeast and the room temperature water and mix all together.
I don’t have the mixer so I will knead by hand, It’s not hard since the dough is very soft. Also Adelaide helps me and gets her hands dirty with flour 😉
After few minutes the dough will be a soft ball, we’ll cover it with a clean towel and we’ll let it rise for two hours protected from cold air.
After the two hours, split the rise dough in two parts, oil the baking pan and put the dough on it.
My secret is topping the pizza while is in the pan with tomato sauce (previously smashed with a fork) a bit of Olive Oil, oregano, basil, then add slices of mozzarella cheese and let it rise for another 30 minutes.
In the meanwhile turn on the oven at 450°F and BAKE MODE for who lives in the States. Bake for 20 minutes and after the pizza will be crunchy on the top but soft in the middle, so it’ll be easier for kids to chew.
Homemade pizza is been our safety net during this months. My kids love it and Adelaide asks often to prepare it together and I happily satisfy her. Knead and roll the pizza together is became a real ritual!!!
You can season the pizza dough in a thousand ways: we like it with fresh rocket (added after cooking), with grilled vegetables, spicy salami (here in the USA it’s called Pepperoni) , ham or Prosciutto Crudo di Parma etc etc.
If you prefer you can also freeze the semi-cooked pizza: just half cook, let it cool and then freeze it covered with aluminum. Subsequently it will be enough to cook it, still frozen, at a slightly lower temperature.
Once leavened pizza dough can also be frozen, better if already divided into portions, and stored in a frost bag. Subsequently it will be sufficient to let the portion defrost at room temperature and continue as described in the recipe.
Let me know how you found yourself with my pizza Margherita recipe, you can write me in the comments 😉
Traslated by Alice Perego.