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: To prepare the classic, most delicious Margherita pizza, you need very few ingredients, which Gennaro Contaldo will tell you about.

Pizza Margherita is a traditional Italian pizza, perhaps the most popular in the world; even the menu of any pizzeria usually begins with it. The composition of this pizza is extremely simple, its main ingredients are mozzarella cheese, ripe tomatoes and fresh basil leaves, which give it a unique taste and aroma.

According to legend, the pizza owes its name to Margherita of Savoy, the wife of the Italian king Umberto I, who loved this pizza very much.

Recipe for the perfect Margherita pizza

by Gennaro Contaldo

Ingredients for the dough:

500 g wholemeal flour,

1 tsp salt,

7 g packet of dry yeast,

325 ml warm water

Preparation:

Pour the yeast into the water and stir.

Mix flour and salt, pour in water with yeast and stir with a spoon.

Pour the dough onto the table and knead it with your hands, rolling it in a circle - look at the video (at 1:23 min.) for an interesting way of kneading: stretch the dough and wrap it (2 times).

Divide the dough into 4 parts of approximately 150 g each, roll into balls.

Sprinkle the dough with semolina, lay out the dough balls, dust with flour, cover with a damp cloth and leave to rise for 2 hours.

Watch how to stretch pizza in the video (at 3:29 min.).

Spread the pizza crust with tomato sauce and garlic.sprinkle with olive oil, this will add flavor to the pizza, add a little salt and sprinkle with Parmesan (this is a classic option),

on top are pieces of mozzarella (50 g for each pizza) - just break them with your hands.

Place basil leaves on top and drizzle with olive oil again.

Sprinkle the baking sheet with semolina and place in the oven for 7 minutes at 220*. This is the perfect pizza!

You can put salami, pickled vegetables, come up with your own - it's very simple!

Italian pizza with thin crust

by Vincenza Barba(look at 9:45 min first video)

Dough:

10 g live yeast,

300 ml water (room t),

15 g salt,

500 g flour,

10 ml olive oil

Dissolve yeast in water.

Pour 500 g of durum flour (2 full glasses) onto a board, make a hole in the middle and add a little water (no need to add all of it) and quickly knead the dough, the dough should be soft and elastic, for this add 10 ml of olive oil to make a hole in the dough, pour oil and knead lightly.

We wrap the ball of dough with our fingers towards the middle, and then roll it with our palm in a circle on the table to form a ball - set the dough aside for 2 hours under the film.

One portion of dough is 180 g (withwatch from 21:51 min.)

Sauce for 2 pizzas 200 ml (watch from 22:19 min.):

4 tomatoes,

a pinch of dry basil,

3 teeth garlic,

a pinch of oregano,

a pinch of salt and sugar,

2 tsp olive oil

Scald the tomatoes with boiling water and remove the skin. Place tomatoes with garlic, spices and olive oil in a blender.

Pour the sauce into a saucepan and simmer for 5 minutes. on a small fire.

Strain the sauce through a sieve.

Pizza topping:

salami sausage, olives, champignons, hard mozzarella

Slice the salami thinly (15 slices for 1 pizza). Thinly slice the olives. Cut the mushrooms into very thin slices (if thicker, there will be a lot of water in the pizza).

Grate the cheese on a fine grater.

Rolling out the dough (watch from 8:55 min. second video):

Dust the table with flour, place a ball of dough, sprinkle flour on top and, pressing the dough with your hands, form a round pizza - “opening” the dough by pressing on it with your fingers and scrolling in a circle, expanding it. Then transfer the pizza from one palm to the other, tossing it - at a distance of 32 cm.

(At 12:30 min.): Place the dough on parchment paper in the center, pour the sauce and spread on the pizza from the center in a circle (3 tbsp for 180 g of dough)

Sprinkle with mozzarella (100-120 g per 1 pizza). Place mushroom slices on top.

Place salami only around the edge. In the center - olives (for 1 pizza - 30 g).

Sprinkle mozzarella on top (top layer of cheese - 50 g, bottom layer - 70 g).

Bake at 250* for 10-15 minutes.

Country style pizza with fluffy crust

Dough (watch from 17:35 min. first video):

2 tbsp. flour (regular)

200 ml water,

10 g dry yeast (1 heaped tsp),

1 tsp Sahara,

1 tbsp. olive oil

Sift the flour through a sieve, add 25 g of salt.

Stir yeast in water until dissolved, sugar, pour olive oil.

Make a well in the flour, pour in water, but not all of it, and gather the flour towards the center and knead the dough, adding water. The dough kneads quickly. Leave the ball of dough for 1.5 hours, covered with film, during which time it will double in size (dry yeast works faster).

Filling:

2 chicken fillets, canned pineapple, corn, cheese, sauce (from the first pizza).

(17:01 min. 2nd video): Sprinkle a dry baking sheet with flour, place the dough and stretch it with your fingers to form a side.

Spread with Pelati sauce.

Brush the edges of the pizza with egg.

Bake in the oven for 20-25 minutes. at t 250 *.

P.S.:

* The dough can be stored in the freezer wrapped in film.

* The bottom layer of cheese helps the topping stay on the pizza without sliding off it. The ratio of the bottom layer of cheese to the top: 60% to 40%.

* Tomato sauce with oregano and garlic is called "Pelati".

* Durum flour is a cream-colored flour with large grains, unlike ordinary white flour. The cost of Italian flour for pizza is from 50 g. Pizza can also be made from mixed types of flour: premium wheat and durum flour in a 1:1 ratio.

* The ratio of dough to filling is 1:1.

Interesting dough forms for pizza:

In any pizzeria you will certainly find Italian pizza Margherita on the menu. This famous version of the world's most popular dish is considered classic and traditional. This pizza can be safely called the basic version of pizza, because on its basis you can invent and prepare various types of this dish. But this does not mean at all that Margarita is inferior in herself. On the contrary, all its charm is in its simplicity: purity of taste and pleasant textures. And to enjoy this, you don’t have to go to a pizzeria, because making Margherita pizza at home is not at all difficult.

Margherita, like all other types of pizza, is based on yeast dough. It is prepared by kneading more gently than for making bread. This allows the dough to stretch well, and after baking it turns out tender, soft and airy despite the fact that it is baked at a high temperature.

A must for the classic Margherita pizza recipe is tomato sauce, which is prepared from tomato puree with onions, garlic, olive oil and herbs. The next ingredients are tomato pieces, fresh basil and tender mozzarella for the filling. It is best to take mozzarella cheese in the form of small balls sold in brine, but other types of this cheese are also suitable.

Margherita pizza is baked at a very high temperature. Of course, in a household oven you cannot reach the temperature of a real wood-burning oven, but it is worth heating it to the maximum - 250-280 degrees. Do this 40-50 minutes before baking, always with a baking sheet so you can place the pizza directly on it. Believe me, it will be an unforgettable dish!

Ingredients

• 260 grams of wheat flour
• 160 grams of water
• 2 tbsp. spoons of olive oil for the dough plus another 2 tbsp. spoons for sauce
• 0.5 tsp dry yeast
• 2 large tomatoes
• 1 onion
• 2 cloves garlic
• 100-120 grams of mozzarella
• 1 small bunch of basil (purple or green, your choice)
• salt, pepper, mixture of Italian herbs

Yield of finished product: 2 pizzas with a diameter of 28-30 cm

How to make Margherita pizza

It is convenient to knead pizza dough using a bread machine or mixer, but you can also knead it by hand. For a bread machine, use the "Dough" or "Pizza Dough" setting, and using a mixer or hand kneader, knead the dough until smooth.

Kneading the dough by hand or using a mixer

For these dough kneading methods, place all ingredients in a deep bowl. First, mix them with your hands so that all the flour absorbs the liquid. After this, you can place the dough on a work surface lightly dusted with flour, or use a mixer with hook attachments at first or second speed.

Knead the dough until it becomes smooth and tender. You will see how it becomes pliable and homogeneous.

Shape the kneaded dough into a ball and place in a bowl, covering with film. Leave to ferment for 1 hour.

Kneading dough in a bread machine

Pour water and olive oil into the mixing container. Then add flour, yeast and 0.5 teaspoons of salt to the container.

At first it may seem to you that there is not enough flour, but do not rush to add more.

As you knead, the dough will become smooth, but its structure will become stronger, and it will not feel too soft and sticky.

Once the dough is kneaded, leave it in a warm place to ferment for 1 hour. During this time it should increase one and a half to two times.

Tomato sauce for pizza

While the dough is rising, you can make the sauce. To prepare it, chop the onion and garlic. Place the vegetables in a small, heavy-bottomed saucepan with heated olive oil. Cook over low heat until the onion is soft and transparent.

Add a mixture of Italian herbs to the vegetables. They will make the sauce flavorful.

Cut one tomato into random pieces. Place it in a blender and grind until pureed.

Then pass the resulting pulp through a sieve to remove the skin and seeds.

Pour this pulp into a saucepan with the vegetables.

Place the sauce on the fire and cook over low heat until it thickens. Season the sauce with salt and pepper.

Making pizza

Divide the finished dough into two parts and roll each into a ball.

Gently flatten the dough into a layer. You should not use a rolling pin - you will carefully form the cake with your hands, leaving large bubbles inside the dough, and the edges of the cake will remain a little thicker and will be softer after baking.

Chop the basil and tomatoes.

Cut the mozzarella into slices. If you use brined mozzarella, you can separate it into two pieces directly with your hands because it is very soft.

Place the cake on a piece of parchment paper and a wooden board. Brush the dough with the cooled sauce and sprinkle with basil.

Place tomato and mozzarella slices on top. Sprinkle lightly with Italian herb mixture.

Place the pizza in the preheated oven, carefully transferring it from the wooden board to the hot baking sheet. Cook at 250-280 degrees for about 12-15 minutes until golden brown.

Finish the finished Margherita pizza with fresh basil leaves.

Pizza is a filling, appetizing and quick dish. It can be prepared from what is in the refrigerator. The classic “Margherita” is a one-ingredient pizza, but no less tasty. Learn how to make a real Italian Margherita and a simplified version.

Margherita pizza recipe is simple

Pizza can feed a whole group. Even children will not refuse it. This is an excellent dish for small celebrations: it doesn’t take long to prepare, but everyone will enjoy it.

Change the pizza recipe as much as you like, the main thing is that the ingredients are combined with each other. The dish will serve as both a snack and a full dinner.

Pizza preparation will take 30 minutes if you use a simple recipe. The required products are:

• yeast dough - 250 g;
• tomato sauce - 100 g;
• vegetable oil for lubrication;
• tomatoes - 2 pcs.;
• parmesan - 50 g;
• mozzarella - 100 g;
• basil - 40 g.

You can find the recipe for pizza dough with yeast at the link below.

How to make pizza at home so that it turns out beautiful and tasty, just like in a pizzeria? Follow the step by step instructions:

1. Preheat the oven to 180 degrees.
2. Roll out the dough with a rolling pin into a circle with a diameter of 25 cm.
3. Place the base on a greased baking sheet or baking sheet.
4. Let the dough fry for 7 minutes.
5. Apply tomato paste onto the cooled base. Prepare it yourself or buy it.
6. Place slices of tomatoes, chopped mozzarella, and basil on the crust. Top the pizza with grated Parmesan.
7. Increase the oven temperature to 250 degrees.
8. Bake for 10 minutes.

Pizza “Margherita” turns out tender and aromatic. If desired, diversify the filling with any additives (peperoni, seafood, olives, bell peppers, mushrooms, onions). Parmesan cheese can be substituted for a budget option.

How to make Margherita pizza according to the classic recipe

Don't know how to make pizza according to the classic Italian recipe? Prepare the following products:

• 80 g coarse wheat flour;
• 160 g finely ground wheat flour;
• 3 g dry yeast;
• 150 ml olive oil;
• 5 tomatoes and, if desired, a clove of garlic;
• 5 branches of green basil;
• a teaspoon of salt and the same amount of a mixture of Italian herbs;
• 150 g mozzarella;
• 150 ml boiled water.

If you want your pizza to turn out like an Italian chef's, follow the proportions.

First knead the dough:

1. Mix two types of flour and sift three times. This will fill it with oxygen, and the dough will turn out fluffy, without lumps.
2. Dissolve the yeast in 10 ml of warm water.
3. Add 0.5 tsp to flour. salt, then add yeast, 50 ml olive oil and 100 ml water. Knead the dough until smooth and elastic.
4. Cover it with a towel and leave it warm for 2 hours.

While the dough is rising, prepare the tomato sauce:

1. Wash 3 tomatoes.
2. Pour boiling water over them.
3. After 3 minutes, remove the vegetables, remove the skins and remove the grains.
4. Grind the tomato pulp, garlic and ½ part of the basil into a paste using a blender.
5. Add 100 ml olive oil and Italian herbs to the sauce. Mix thoroughly.
6. Cook the mixture until thickened over low heat.

Once the dough has risen, start assembling the pizza. Follow these steps:

1. Form the dough into a thin disk, 35cm in diameter, with a rim around the edges.
2. Brush it with cooled tomato sauce.
3. Arrange the mozzarella slices.
4. Wash and thinly slice the remaining 2 tomatoes.
5. Tear the basil leaves with your hands and sprinkle on the pizza.
6. Preheat oven and parchment-lined baking sheet to 280 degrees.
7. Place the pizza on a hot baking sheet and bake for 15 minutes.

The divine aroma of Margarita evokes a frantic appetite. Rather, cut it with a pizza cutter and serve.

Pizza “Margherita”: cooking features

Pizza “Margherita” will turn out juicy, tender and aromatic, if you take into account the peculiarities of preparation. The rules are:

1. Knead the ideal dough from two types of flour, coarse and fine. The structure of the cake depends on its quality.
2. Make the base no thicker than 5 mm, otherwise you will end up with a layer of bread at the bottom.
3. Prepare the classic Margarita from yeast dough. Some cooks use a rolling pin, others prefer to stretch the base with their hands. Choose a convenient method.
4. Prepare the sauce from fresh tomatoes. Boil it until it thickens, otherwise it will leak out or the liquid will leave the cake soggy.
5. Essential ingredients are basil and mozzarella. If you use another cheese, it is no longer Margarita. The spicy taste of basil is difficult to replace with anything.
6. Place the pizza only on a heated baking sheet and place it in a hot oven. Yeast dough is very demanding. If you neglect this rule, you risk getting a sagging cake.
7. Before baking, drizzle the pizza with olive oil to prevent the toppings from burning. Due to the high temperature, basil leaves dry out quickly, and vegetable fat will keep them juicy.
8. The baking temperature in the oven is at least 280 degrees. The professionals do it in a 450 degree oven!

Interestingly, the ancestors of pizza are ancient Egyptian and Persian flatbreads with slices of meat and vegetables. A similar dish was eaten in Greece and Rome. In the 18th century, the dough began to be greased with tomato paste.

The recipe for pizza with cheese originated in Italy. Initially, only peasants and sailors consumed this delicacy. Later, members of the upper class, who liked the food of the poor, prepared pizza from expensive ingredients and delicate dough. Pizzerias appeared. The dish even ended up on the royal table.

Making margherita pizza at home is easy. Take into account the features, do not be afraid to experiment, then your dish will turn out no worse than what was served to Queen Margaret, after whom it is named.

Refined, tasty, aromatic and simple Italian pizza Margherita is one of the most popular dishes in many countries. It is definitely on the menu of every pizzeria, but you can make the dish at home. Margarita is created not only according to the classic recipe, there are different preparation options.

How to make margherita pizza

Margherita pizza is the basis of various types of this nutritious and appetizing dish. But this does not mean at all that it cannot be full in taste and aesthetic qualities. A minimum amount of ingredients and a little free time make it possible to create a simple but incredibly tasty pizza at home. As a rule, margarita is prepared in a wood-burning stove, but an alternative can be an oven preheated to a temperature of 250-280 ° C (along with a baking sheet or baking dish).

Pizza margherita composition

What does a standard dish consist of? The classic Italian version of Margherita pizza includes Mozzarella cheese, tomato sauce and fresh basil. Another required ingredient is a thin, elastic dough, the thickness of which should be no more than 4 millimeters. It will take some time to learn how to prepare such a base, so for the homemade version of Margarita, yeast dough of different thicknesses is used. The filling includes mozzarella balls, sold in brine, but other types of cheeses are also suitable for pizza.

Margherita pizza dough

The basis of Margarita is a yeast crust. It should stretch and roll out well. The result is a tender, airy dish with a juicy filling. You can knead the pizza dough manually, using a mixer or bread maker (“Dough”, “Pizza Dough” programs). The Italian flatbread is durable, yet soft and thin. If a piece of finished pizza folds in half without any problems and does not break, then the dough is made correctly.

Margherita pizza sauce

An obligatory and integral component of the classic recipe is sauce. It is recommended not to use tomato paste, ketchup or store-bought tomato sauce. It is better to prepare Margherita pizza sauce yourself, exclusively from fresh tomatoes, onions, olive oil, garlic and aromatic herbs. If it is not possible to adhere to such rules, then the use of a finished product is allowed.

Homemade margherita pizza recipe

At home, a dish from Italy is made not only according to the classical method; the Margherita pizza recipe is supplemented with various ingredients. Below are some popular and delicious options for making homemade baked goods. Try aromatic Italian-style pastries, on thin or regular dough, without yeast, on lavash. You can cook Margarita in the oven or in a frying pan.

Classic margherita pizza recipe

• Cooking time: 2 hours 30 minutes.
• Number of servings: 8 persons.
• Calorie content: 210 kcal per 100 g.
• Purpose: lunch, dinner.
• Cuisine: Italian.
• Difficulty: medium.

Classic Margherita pizza is a favorite dish in many families; adults and children adore it. This type of baking is easy to prepare, the main thing is to follow the step-by-step instructions. The pizza filling is considered dietary, but the dish as a whole has average calorie content. First the margaritas are made and then the filling is prepared.

Ingredients:

For the test:

• wheat flour – 220 grams;
• dry yeast – 1 teaspoon;
• warm boiled water – 160 ml;
• sugar and salt - ½ tbsp. l.;
• olive oil – 1 tbsp. l. (and a little for lubrication).

For filling:

• tomato sauce – 100 g;
• fresh tomatoes – 3 pcs.;
• olive oil – 1 tbsp. l.;
• Mozzarella cheese – 250 g;
• ground dried garlic – 5 g;
• fresh basil - 1 bunch;
• ground pepper.

Cooking method:

1. In a deep bowl, combine water with yeast. Stir and leave for five minutes.
2. Add sifted flour, add butter, granulated sugar, and salt.
3. Knead the dough by hand or using a mixer.
4. Roll the soft, elastic mass into a ball and place in a container greased with oil. Turn the ball over several times so that it is covered with fat on all sides.
5. Wrap the dough in cling film and leave for an hour in a warm place.
6. When it increases in size, knead it with your hands and roll it into a ball again.
7. Leave the mixture covered with film for another 15 minutes.
8. Lay out a sheet of parchment on the table, grease it with olive oil, and sprinkle a little flour.
9. Preheat the oven to 220-250 degrees along with a baking sheet.
10. Place the dough on baking paper and roll out until thin.
11. Cut out a circle from the layer using a plate. Make several holes in it with a fork and leave to rest for 10-15 minutes.
12. Then carefully take the base by the edges and transfer it to a baking sheet.
13. In a deep container, combine garlic and oil. Lubricate the dough with the resulting mixture.
14. We distribute the sauce on top, and put Mozzarella, cut into circles, on it.
15. Next, place thin slices of tomatoes on the pizza. Pepper the filling a little.
16. Bake the dish for 15 minutes until the base acquires a golden hue.
17. Sprinkle the finished pizza with basil and serve.

Margherita pizza recipe in the oven

• Cooking time: 50 minutes.
• Calorie content: 192 kcal per 100 g.
• Purpose: dinner.
• Cuisine: Italian, European.
• Difficulty: medium.

The next option on how to prepare a hearty, delicious dinner is a Margherita pizza recipe in the oven. This method of creating baked goods differs from the classics, but allows you to get no less tasty results. The recipe uses two types of cheese, fresh tomatoes, ready-made tomato paste and mayonnaise (preferably homemade). You can decorate the dish not only with basil; fresh herbs (parsley, onions) are perfect.

Ingredients:

• flour – 300 g;
• egg – 1 pc.;
• kefir – 400 ml;
• olive oil – 20 g;
• fresh tomatoes – 3 pcs.;
• onion – 1 head;
• Mozzarella – 70 g;
• hard cheese – 100 g;
• mayonnaise, tomato paste – 25 g each;
• soda – 0.5 tsp;
• dried basil – 2 tsp;
• parsley, green onions.

Cooking method:

1. Wash the onion, peel it, cut into rings.
2. Pour boiling water over the tomatoes, remove the skins, and chop into thin slices.
3. Grind the hard cheese and cut the Mozzarella into slices.
4. Pour kefir into a deep bowl, pour soda into it and leave the ingredients until the surface of the mixture begins to bubble.
5. Add butter, egg, mix everything.
6. Gradually add flour. Knead the dough, similar in consistency to thick sour cream.
7. To obtain the sauce, combine mayonnaise, basil and tomato paste. Add a couple of tablespoons of water.
8. Preheat the oven to 200-220 degrees.
9. The baking tray is covered with baking paper, and the base mixture is placed in the center.
10. Distribute the dough onto the parchment in the shape of a circle and spread the sauce evenly.
11. Place onion rings, tomatoes, Mozzarella cheese, parsley sprigs and onions on top.
12. Hide the dish under a layer of grated cheese.
13. Pizza Margherita bakes for 20 minutes.

Margherita pizza with thin crust

• Cooking time: 2 hours.
• Number of servings: 4-5 persons.
• Calorie content: 161 kcal per 100 g.
• Purpose: lunch, dinner.
• Cuisine: European, Italian.
• Difficulty: medium.

Another way to prepare a nutritious lunch for the whole family or a treat for guests is the Margherita thin crust pizza recipe. If you do everything according to step-by-step instructions, you will get a delicious dish. No one can resist the tender crust with crispy sides and a tomato-based, piquant filling. The aromas from home-baked goods immediately work up an appetite.

Ingredients:

For the test:

• flour – 200 g;
• fresh yeast – 10 g;
• olive oil – 1 tbsp. l.;
• water – 150 ml;
• salt – ½ tsp;
• sugar – 1 teaspoon.

For the sauce:

• tomatoes in their own juice – 250 g;
• garlic – 1 clove;
• salt - a pinch;
• basil, marjoram, oregano - 0.5 tsp each.

For filling:

• Mozzarella cheese – 200 g;
• tomato – 2 pieces.

Cooking method:

1. First the pizza base is made. Yeast and sugar are dissolved in water.
2. The flour is combined with salt, oil and liquid ingredients mixed earlier.
3. Make an elastic, soft dough. It is rolled into a ball, lightly greased with oil, covered with cling film and left for 40 minutes.
4. Next, prepare the sauce. Boil the tomatoes over medium heat until thickened, add spices, salt, and chopped garlic.
5. The tomatoes for the filling are chopped into rings.
6. The dough is rolled out well and greased with the prepared cooled sauce.
7. Place slices of cheese (separate with your hands), tomatoes and more cheese on top of the base.
8. Pizza Margherita is baked for 10 minutes at 230 degrees.
9. The finished dish is sprinkled with oil and decorated with basil.

Pizza margherita - recipe without yeast

• Cooking time: 30 minutes.
• Number of servings: 3-4 persons.
• Calorie content: 220 kcal per 100 g.
• Purpose: dinner.
• Cuisine: European.
• Difficulty: easy.

Do you want to serve a hearty and flavorful dish for dinner? A step-by-step recipe for Margherita pizza without yeast is ideal for this. It involves using ready-made store-bought dough, but the baked goods will not lose any of their taste. Herbal olive oil, tomato sauce and Italian pickled cheese will also come in handy. Pizza Margherita without yeast is quick to prepare. It should be served hot.

Ingredients:

• thin yeast-free dough - 1 package;
• Mozzarella cheese in brine – 150 g;
• tomato sauce – 60 g;
• olive oil – 1 tbsp. spoon;
• fresh basil - a small bunch.

Cooking method:

1. Roll out the finished dough well and place on a baking sheet.
2. Place tomatoes boiled in their own juice on top and spread over the entire surface of the base.
3. Next, lay out the cheese, divided into large pieces.
4. Drizzle butter on top of Margarita.
5. Bake for 15 minutes at 250°C.
6. Garnish with basil sprigs.

Pizza margherita on lavash

• Cooking time: 35 minutes.
• Number of servings: 4 persons.
• Calorie content: 200 kcal per 100 g.
• Purpose: dinner.
• Cuisine: European.
• Difficulty: easy.

Pizza Margherita on pita bread recipe with photos is an original, simple and surprisingly tasty dish. Its main advantage is that it is cooked directly in the frying pan. A minimum of free time and an unusual dinner is ready. Even a culinary amateur can make this pizza; the recipe is very easy. A simple recipe includes pita bread (Armenian or Georgian), fresh tomatoes and mozzarella cheese.

Ingredients:

• lavash – 2 pcs.;
• butter – 20 g;
• ham – 150 g;
• tomatoes – 2 pcs.;
• cheese – 250 g;
• dried basil;
• salt.

Cooking method:

1. Unwrap the lavash and brush with soft butter.
2. Grind the cheese and sprinkle it over half of the baked goods (not reaching the edge).
3. Place sliced ​​ham on top.
4. Chop the tomatoes into rings and distribute over 1/3 of the ham. Add a little salt and sprinkle with basil.
5. Roll the pita bread into a roll. Do identical manipulations with the second one.
6. Fry the pizza rolls on each side until golden brown.

How to make pizza Margherita - cooking secrets

There are several rules for making Margherita pizza. If you stick to them, your homemade dish will turn out no worse than Italian pastries. Here are the secrets of its creation:

1. It is recommended to use homemade dough rather than store-bought dough. It should be kneaded more softly than, for example, bread. It should be elastic, roll out and stretch well. We suggest considering more than one.
2. To get a pizza that is as close as possible to the original from Italy, you need to roll out the base thinner, otherwise you will end up with a regular pie with cheese and tomatoes.
3. If you don’t have the opportunity or time to make the dough at home, you can purchase a ready-made yeast base. It is available in any large store.
4. Tomato sauce should also be made at home rather than bought ready-made. So, the dish will be much tastier. Some housewives replace it with ketchup or ready-made tomato paste with spices.
5. To prepare a real Margherita, only Mozzarella is used. It is rubbed, cut with a knife or simply torn by hand. This does not affect the taste.
6. Before preparing the famous Italian dish, it is recommended to preheat the oven along with the baking dish. The pizza will bake faster and get an appetizing crust.

Check out other recipes.

Video: how to make margherita pizza at home

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Preheat the oven to 250°C. Rub the yeast into the flour using your fingertips to form crumbs. Add olive oil and water and knead the dough until it absorbs all the flour. Now we put our sticky dough on the table and start kneading. The main goal is to saturate it with as much oxygen as possible. To do this, take the dough and stretch it in different directions. Then we make a big wave with our hands, first from ourselves, and then together with the dough towards ourselves, capturing the air, and fold the dough in half. Then again to the sides, and up, stretching the dough. And this needs to be done until the dough begins to completely peel off from the surface and becomes smooth and elastic. After this, place the dough on a floured surface and form it into a ball. To do this, you need to take the edges and wrap them inward, towards the center. Then the ball must be turned over and the edges tucked in. You should end up with a very soft and silky bun.

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Remove the dough from the bowl and use a knife or bench scraper to divide it into three pieces. Form these parts into balls and let stand for 10 minutes. Dust your work surface with flour. Make sure that the flour is evenly distributed so that the pizza does not stick. Take one ball, place your palm in the center and press outward to roll the dough. Press the dough a little and repeat the operation. Continue stretching the dough until you get a circle with a diameter of 20-22 cm. The pizza should be slightly thicker around the edges than in the center. Repeat the operation with the two remaining balls. Transfer pizzas to floured baking sheets.

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