Margarita Pizza in the Oven
12 servings
60 minutes
For a regular oven to handle pizza, you need properly prepared yeast dough. This recipe is good because the ingredients for "Margarita" are almost always on hand. Recipe from Igor Shurupov, chef of the Accenti restaurant .
1
For the test, dissolve the yeast in very cold water.
- Fresh yeast: 5 g
- Water: 600 ml
2
Gradually add flour to the water and knead the dough.
- Fine-ground flour: 1 kg
3
Add salt, olive oil (10 ml) and knead the dough for 15 minutes. This can be done by hand or with a mixer using a hook attachment (the latter is faster). The dough should be soft, stick to your hands but bounce back when pressed.
- Salt: 1 tablespoon
- Olive oil: 120 ml
4
Dust your hands with flour, shape the dough into a ball, place it in a well-floured bowl (to prevent sticking), cover with plastic wrap, and refrigerate for a day.
- Fine-ground flour: 1 kg
5
Take out the dough, knead it and divide it into six parts. Roll each part back into a ball, place on a floured baking sheet, and refrigerate for 6 hours or leave at room temperature for 1.5 hours.
- Fine-ground flour: 1 kg
6
Prepare the filling. Add olive oil to the canned tomato sauce, season with salt and pepper.
- Pizza tomato sauce: 600 ml
- Olive oil: 120 ml
- Salt: 1 tablespoon
- Ground black pepper: to taste
7
Place the mozzarella in a sieve and let the excess liquid drain. Then cut it into large slices.
- Mozzarella cheese: 600 g
8
Before baking the pizza, place an inverted baking tray in the oven. Turn on the maximum power — if your oven supports a temperature lower than 270 degrees, you will need to turn on convection when baking the pizza. Start with the pizza: place a ball of dough on a floured board. Flatten it into a disc and then shape the crust by hand starting from the center: the edges should be thick and the center thin.
- Fine-ground flour: 1 kg
9
Gently stretch the dough with your palms from the inside out to a diameter of 30 cm.
10
Carefully transfer the crust to a spatula or any flat surface where you can later place the pizza in the oven.
11
Spread tomato sauce on the dough surface, then top with torn or coarsely chopped mozzarella and a few basil leaves.
- Pizza tomato sauce: 600 ml
- Mozzarella cheese: 600 g
- Green basil: to taste
12
Carefully transfer the pizza to the hot baking sheet in the oven. Bake for 3–5 minutes, depending on the thickness of the dough and the power of the oven.
13
When the sauce on the pizza thickens, the mozzarella slightly 'melts', and the edges become golden brown, take the pizza out of the oven. Eat immediately.