Yksinkertainen Pizza Margherita
Voit korvata yleiskäyttöisen jauhon puolijalokasta. Paras tapa laittaa pizzat uuniin on pizzan kuorilla, tasainen, lapioon kaltainen työkalu. Valmista pizzaa kuoressa ja räjähtää liukkaalla pizzalla esilämmitetylle leivinpaperille tai pizzakivelle.
Lähde: Martha Stewart Living, kesäkuu 2006
Tarjoilut
tuotto
Alex
27.04.2023 @ 09:08
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
You can replace all-purpose flour with semolina. The best way to put pizzas in the oven is with a pizza peel, a flat, shovel-like tool. Make the pizza on the peel and slide the slippery pizza onto preheated parchment paper or a pizza stone. Source: Martha Stewart Living, June 2006 6 Makes two 14×7 inch pizzas Servings Yield Ingredients For the dough: 1 cup warm water (about 110 degrees) 1/2 teaspoon sugar 1 envelope active dry yeast (about 2 1/4 teaspoons) 1 tablespoon extra-virgin olive oil, plus more for bowl and brushing 1 1/2 cups all-purpose flour, plus more for work surface 1 cup semolina flour, plus more for dusting 2 teaspoons coarse salt For the sauce: 1 can (28 ounces) whole peeled plum tomatoes with juices 2 garlic cloves, minced 2 tablespoons extra-virgin olive oil 2 small shallots (about 2 tablespoons) 1/2 teaspoon coarse salt 1/4 teaspoon freshly ground pepper Sugar, to taste For the toppings: 12 ounces fresh mozzarella cheese, thinly sliced 2 tablespoons freshly grated Parmesan cheese Freshly ground pepper 12 fresh basil leaves Instructions 1. Make the dough: Pour water into the bowl of an electric mixer. Add sugar and yeast; stir until yeast is dissolved. Let stand until foamy, about 5 minutes. Add oil, flours, and salt. Attach mixer with paddle attachment; mix until combined. Switch to dough hook; mix 5 minutes. Transfer dough to lightly floured surface and knead a few times with floured hands until smooth and elastic. Transfer dough to large oiled bowl and turn to coat; cover with plastic wrap. Let rise in warm, draft-free place until doubled in bulk, about 3 hours. (Alternatively, let dough rise in refrigerator overnight.) 2. Make the sauce: Pulse tomatoes in a blender until smooth; strain. Put garlic and oil in a medium saucepan. Cook over medium heat, stirring, until garlic sizzles, about 40 seconds. Add shallots; cook, stirring, 1 minute. Add tomatoes, salt, pepper, and sugar. Reduce heat to medium-low. Simmer, stirring occasionally, 30