An Italian classic: Pizza Margherita<\/p>\n
To make the dough, Antonia Soriente uses 300g - 400g flour; a
\npinch of salt; 1 sachet instant yeast; 200ml water (or 150ml
\nwater + 50ml milk); 1 tbsp extra virgin olive oil. Dissolve the
\ninstant yeast with the water. Mix flour and salt on a clean
\nsurface. Gently pour the yeast mixture in the center of the dry
\ningredients, add in olive oil and mix them well with hands until
\nsmooth. Put the dough in a floured bowl covered with wet napkins
\nand let sit for 15 to 20 minutes in warm area. Put the raised dough
\non a lightly floured surface and roll it into 0.5 cm thickness.<\/p>\n
Cube the Bocconcini (or fresh mozzarella, preferably from
\nbuffalo's milk), or other ingredients if a variation on the dish
\nis made. Gently arrange the dough in a large square baking tin,
\nwhich has been priorly greased with olive oil. For the tomato
\npaste: In a large bowl, mix together 1 400-gram can of whole
\ntomatoes, coarsely mashed; 2 tbsp extra virgin olive oil and a
\npinch of salt.<\/p>\n
Pour the tomato paste onto the pizza crust and evenly spread the
\ncheese. Bake in a preheated oven at 220 degree Celsius for 15 to
\n20 minutes. For a mushroom pizza, mince three cloves garlic and
\nparsley and thinly sliced 200g mushroom. Stir-fry garlic and
\nparsley until fragrant, add in mushroom and stir until cook.
\nSpread evenly on top of pizza Margherita.<\/p>\n
Remove the pizza from the oven and sprinkle with fresh basil
\nleaves. Serve hot. For more personal versions, favorite
\ningredients, such as cuts of meat, can be used to make the
\ntoppings. But Antonia advised not to combine more than three main
\ningredients as too many combinations would give no specific
\nflavor to the pizza. Additional ricotta or grated Parmesan can be
\nspread evenly to give a stronger cheesy flavor.<\/p>",
"url": "https:\/\/jawawa.id\/newsitem\/an-italian-classic-pizza-margherita-1447893297",
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