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LMargherita pizza

$5/hr Starting at $25


  • STEP 8 : The result: the dough should be smooth, not sticky, and small air bubbles should appear in the dough.

(Recipe that can be made at home for one nobody)

Margherita pizza is a traditional culinary specialty from the city of Naples, Italy. Very popular, this Napoletana pizza is topped with tomatoes, mozzarella, fresh basil, salt, and olive oil. The colors of these first three ingredients are those of the Italian flag. 

Preparation:

Total time: 1 hour 10 minutes: 

                     - Preparation :1 hour 

                    -  Cooking:10 mins 

  • STEP 1 :Preparation of the dough:
  • 2ND STEP : Crumble the yeast then dilute in half the lukewarm water. Let stand 10 minutes.
  • STEP 3 : In a large bowl , place the flour and salt and mix.
  • STEP 4 : Add to the salad bowl : the oil, the diluted yeast and the rest of the lukewarm water.
  • STEP 5: Mix the ingredients well using a large spoon, for example.
  • STEP 6 : Flour a large work surface then lay out the dough.
  • STEP 7 : Knead the dough vigorously for 10 minutes then hit it hard on the work surface several times
  • STEP 8 : The result: the dough should be smooth, not sticky, and small air bubbles should appear in the dough.
  • STEP 9 : Leave to rest for an hour (4 hours would be best) in a bowl covered with a damp, warm cloth so that the dough does not crust and it swells.
  • STEP 10 : Preparation of the Gusteau-style Neapolitan sauce:
  • STEP 11 : In a saucepan , sauté the finely chopped onions in olive oil.
  • STEP 12 : Once the onions have sweated well, add the hand-crushed tomatoes to a bowl .
  • STEP 13 : Add the crushed garlic cloves, thyme, bay leaf, double tomato concentrate. Add salt and pepper.
  • STEP 14 : Leave to simmer over low heat until the mixture thickens then, over very low heat, add the fresh basil, well cleaned and chopped.
  • STEP 15 : Add the sugar (A stone of sugar for me).
  • STEP 16 : Leave to simmer gently for a few more minutes so that the basil diffuses without the sauce.
  • STEP 17 : Pass the preparation in the soup blender, lightly so as not to make the preparation too liquid. Book.
  • STEP 18 : Preparing the toppings:
  • STEP 19 : Cut the mozzarella into thin slices then drain it between several sheets of paper towel (this is so that it does not release too much water during cooking).
  • STEP 20 : Clean the fresh basil leaves.
  • STEP 21 : Rap the parmigiano reggiano.
  • STEP 22 : Preheat your electric oven to thermostat 9 (270°C), 30 minutes before you start
  • .

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  • STEP 8 : The result: the dough should be smooth, not sticky, and small air bubbles should appear in the dough.

(Recipe that can be made at home for one nobody)

Margherita pizza is a traditional culinary specialty from the city of Naples, Italy. Very popular, this Napoletana pizza is topped with tomatoes, mozzarella, fresh basil, salt, and olive oil. The colors of these first three ingredients are those of the Italian flag. 

Preparation:

Total time: 1 hour 10 minutes: 

                     - Preparation :1 hour 

                    -  Cooking:10 mins 

  • STEP 1 :Preparation of the dough:
  • 2ND STEP : Crumble the yeast then dilute in half the lukewarm water. Let stand 10 minutes.
  • STEP 3 : In a large bowl , place the flour and salt and mix.
  • STEP 4 : Add to the salad bowl : the oil, the diluted yeast and the rest of the lukewarm water.
  • STEP 5: Mix the ingredients well using a large spoon, for example.
  • STEP 6 : Flour a large work surface then lay out the dough.
  • STEP 7 : Knead the dough vigorously for 10 minutes then hit it hard on the work surface several times
  • STEP 8 : The result: the dough should be smooth, not sticky, and small air bubbles should appear in the dough.
  • STEP 9 : Leave to rest for an hour (4 hours would be best) in a bowl covered with a damp, warm cloth so that the dough does not crust and it swells.
  • STEP 10 : Preparation of the Gusteau-style Neapolitan sauce:
  • STEP 11 : In a saucepan , sauté the finely chopped onions in olive oil.
  • STEP 12 : Once the onions have sweated well, add the hand-crushed tomatoes to a bowl .
  • STEP 13 : Add the crushed garlic cloves, thyme, bay leaf, double tomato concentrate. Add salt and pepper.
  • STEP 14 : Leave to simmer over low heat until the mixture thickens then, over very low heat, add the fresh basil, well cleaned and chopped.
  • STEP 15 : Add the sugar (A stone of sugar for me).
  • STEP 16 : Leave to simmer gently for a few more minutes so that the basil diffuses without the sauce.
  • STEP 17 : Pass the preparation in the soup blender, lightly so as not to make the preparation too liquid. Book.
  • STEP 18 : Preparing the toppings:
  • STEP 19 : Cut the mozzarella into thin slices then drain it between several sheets of paper towel (this is so that it does not release too much water during cooking).
  • STEP 20 : Clean the fresh basil leaves.
  • STEP 21 : Rap the parmigiano reggiano.
  • STEP 22 : Preheat your electric oven to thermostat 9 (270°C), 30 minutes before you start
  • .

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