이탈리아 · 메인 요리 · 보통
Pizza Margherita
Tomato, fior di latte and basil on a blistered, chewy crust from a home oven
A Neapolitan-style pizza topped with raw crushed tomatoes, fior di latte mozzarella, basil and olive oil. A slow two-stage rise and a baking steel heated for a full hour at the oven's maximum give a puffy, charred rim in about 7 minutes.
- 열량
- 865 kcal1인분 기준
- 준비
- 30분
- 조리
- 1 시간 20 분
- 휴지
- 6 시간
- 단백질
- 37 g
어떠셨나요?
조리 도구
- Digital scale
- Large mixing bowl or stand mixer with dough hook
- Baking steel or pizza stone
- Pizza peel
- Tray and damp cloth for the dough balls
- Sieve
- Infrared thermometer (optional)
시작하기 전에
- Weigh all the dough ingredients before you start.
- Plan the timing: mix the dough about 7 hours before you want to eat.
- Clear the top part of the oven and position the rack 15 cm below the grill.
- Pick the basil leaves and keep them under a damp paper towel.
만드는 법
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Mix the dough
600 g type 00 flour390 ml water14 g fine sea salt2 g instant dried yeastStir the yeast into the water. Add the flour and mix by hand or with a dough hook on low speed until no dry flour remains, then add the salt and mix 1 minute more.
완성 확인 A shaggy, sticky dough with no dry patches; it clings to your fingers.
팁 Add the salt after the flour so it does not touch the yeast directly.
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Knead
Knead on a clean, unfloured worktop for 10 minutes (or 6–8 minutes on medium-low speed in a mixer).
완성 확인 The dough is smooth and springy; a small piece stretched between your fingers turns thin enough to let light through without tearing.
팁 Resist adding flour. The stickiness disappears as the gluten develops.
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First rise
Put the dough in a lightly oiled bowl, cover and leave at room temperature (20–24 °C) for 2 hours.
완성 확인 The dough has grown by about half, the surface is domed and a few bubbles show at the sides of the bowl.
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Shape the balls
Divide the dough into 4 equal pieces. Fold each piece under itself several times to make a tight, smooth ball.
완성 확인 The balls are taut with a smooth skin on top and a seam underneath; they hold their shape instead of slumping.
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Second rise
Set the balls on a floured tray, well apart, cover with a damp cloth or an upturned container and leave at room temperature for 4–6 hours.
완성 확인 The balls have roughly doubled, look soft and puffy, and a fingertip pressed in leaves a dent that springs back slowly.
팁 If the dent springs back at once, give them another 30–60 minutes. If it does not spring back at all, bake soon: they are close to over-proofed.
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Heat the steel or stone
Put the baking steel or stone on a rack about 15 cm below the grill and heat the oven at its highest setting (usually 250–290 °C) for 45–60 minutes.
완성 확인 An infrared thermometer reads at least 260 °C on the steel, or a pinch of semolina tossed on it browns within 10 seconds.
팁 A short preheat is the main reason home pizza comes out pale and soft. The steel needs the full time to store heat.
270 °C · 518 °F -
Prepare the tomatoes
400 g whole peeled plum tomatoes2 g fine sea saltCrush the tomatoes by hand in a bowl, removing any hard cores, and stir in the salt. Do not cook the sauce.
완성 확인 A loose, chunky purée with no whole pieces bigger than a fingernail.
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Drain the mozzarella
400 g fior di latte mozzarellaTear the mozzarella into 2 cm pieces and leave them in a sieve over a bowl for at least 30 minutes.
완성 확인 The pieces feel damp, not dripping, when you squeeze one gently.
팁 Wet mozzarella floods the pizza and leaves the centre soggy.
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Stretch the base
30 g semolinaDust the worktop with semolina. Press one ball out from the centre with your fingertips, leaving a 1.5 cm rim untouched, then stretch it over your knuckles to 28–30 cm.
완성 확인 The centre is thin enough to see the light faintly through it and the rim stays thick and puffy. No tears.
팁 Never use a rolling pin: it pushes the gas out of the rim and the crust does not rise.
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Top the pizza
400 g whole peeled plum tomatoes400 g fior di latte mozzarella2 큰술 extra-virgin olive oilSlide the base onto a semolina-dusted peel. Spread a quarter of the tomatoes thinly with the back of a spoon, scatter a quarter of the mozzarella and drizzle with a little oil.
완성 확인 Tomato reaches to the rim but not over it, and you can still see red between the pieces of cheese. A shake of the peel moves the pizza freely.
팁 Work fast: a topped base left on the peel for more than 2 minutes starts to stick.
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Bake
Slide the pizza onto the steel with a quick jerk of the peel. Bake for 6–8 minutes, switching the grill to high for the last 1–2 minutes if your oven allows.
완성 확인 The rim is puffed and blistered with dark spots, the cheese bubbles and the underside is browned and crisp when you lift an edge.
270 °C · 518 °F -
Finish and repeat
12 장 basil2 큰술 extra-virgin olive oilLift the pizza onto a board, scatter a quarter of the basil and add a thread of oil. Let the steel reheat for 5 minutes before baking the next one.
완성 확인 The basil wilts slightly and smells sweet; the oil glistens on the hot cheese.
자주 하는 실수
The crust is pale and bready.
해결법 The steel was not hot enough. Preheat at the oven's maximum for at least 45 minutes and finish under the grill.
The centre is soggy.
해결법 Too much tomato or wet mozzarella. Spread the tomato thinly and drain the mozzarella for 30 minutes.
The pizza sticks to the peel.
해결법 Too little semolina, or the pizza sat too long. Dust the peel well, top quickly and shake the peel before launching.
The dough tears or keeps shrinking back.
해결법 It is under-proofed or too cold. Let the balls rest another 30 minutes at room temperature before stretching.
담아내기
Cut into 6 slices and eat straight away, one pizza per person. Bake one at a time and serve each as it comes out; a rocket salad with lemon on the side balances it well.
보관 및 데우기
Pizza is best fresh. Leftover slices keep 2 days in the fridge, covered; reheat in a dry frying pan over medium heat with a lid for 4–5 minutes. Unbaked dough balls freeze for up to 1 month; thaw in the fridge overnight and leave 2 hours at room temperature before stretching.
미리 준비하기
For better flavour, after shaping the balls put them in the fridge, covered, for 24–48 hours instead of the 4–6 hour room-temperature rise. Take them out 2–3 hours before baking.
응용 레시피
Overnight cold dough
Use 1 g of instant yeast, skip the 2-hour first rise, shape the balls straight away and refrigerate 24–48 hours. The crust is more aromatic and blisters more evenly.
Buffalo margherita
Use mozzarella di bufala and add it for the last 2 minutes of baking only; it is wetter and melts faster.
Vegan
Replace the mozzarella with a vegan mozzarella that melts, or top with thin slices of garlic, oregano and extra oil for a pizza marinara.
