بيتزا مارغريتا الكلاسيكية
إن هذه الفطيرة البسيطة المفضلة الإيطالية المفضلة ، لا تحتاج إلى أكثر من صلصة الطماطم وجبنة الموزاريلا الطازجة والبارميزان والريحان للتألق..
المصدر: مارثا ستيوارت ليفينج ، مايو 2023
الوقت الكلي
الإعدادية
يخضع أو يستسلم
مكونات
الاتجاهات
ملاحظات كوك
وصفة واحدة تخدم من شخصين إلى ثلاثة أشخاص. ضعف أو ثلاثة أضعاف لتخدم أكثر.
السميد هو دقيق مطحون خشن مع نسيج مماثل لمادة دقيق الذرة. انها تساعد على انزلاق البيتزا بسلاسة من قشور.
Payton
27.04.2023 @ 01:09
This Italian favorite pizza is simple yet delicious, and only needs tomato sauce, fresh mozzarella cheese, parmesan, and basil to shine. Source: Martha Stewart Living, May 2018. The total time is 20 minutes, and it takes 10 minutes to prepare one 13-inch round pizza. The ingredients include classic pizza dough recipe, semolina or cornmeal for dusting, extra-virgin olive oil for moisture absorption, kosher salt and freshly ground pepper, 2/3 cup no-cook pizza sauce, 6 ounces fresh, thinly sliced, room temperature mozzarella, 1/2 ounce grated Parmigiano-Reggiano (1/4 cup small), fresh basil leaves and red pepper flakes for serving (optional). The directions are to preheat the oven to 500 degrees, with a rack in the lower third lined with a pizza stone or baking sheet. Stretch the dough on pizza peels or a thin wooden cutting board dusted with semolina (do not deflate). Starting from the center and using both hands, press down and then outward with your fingertips, rotating the dough occasionally. Work gradually toward the edges, leaving a 1-inch border of dough untouched, until it stretches to a round of about 13 inches. Sprinkle a little oil on the dough. Season with salt and pepper. Gently spread the sauce evenly within the borders only, and top evenly with the mozzarella, then sprinkle with Parmigiano. With one quick back-and-forth motion, slide the pizza off the peel onto the stone. (This is not the moment to hesitate! Be bold and confident, and the pizza will slide off its peel.) Bake until the crust is cooked through, golden brown in spots, and the cheese is bubbly, 10 to 12 minutes. Transfer the pizza to a wire rack; cool for 2 to 3 minutes. Top with basil and red pepper flakes, slice, and serve immediately. Notes: One recipe serves 2 to 3 people. Double or triple to serve more. Semolina is a coarsely ground flour with a similar texture to cornmeal. It helps the pizza slide smoothly off the peels.