Tag: margherita

Pizza Margherita recipe with buffalo mozzarella – Italian Cuisine

Ingredients

600 g flour 00 (strength 220)
400 g flour 00 (strength 300) or type 1 (strength 300)
300 g fresh tomato sauce
300 g buffalo mozzarella
10 g fresh brewer's yeast
extra virgin olive oil
malt
basil
salt

Duration: 1 h 30 min

Level: For experts

Doses: 2 trays

Knead flour with 600 g of water at a temperature between 3 and 4 ° C.
United 1 g of malt and yeast and knead quickly. Let the dough rest at room temperature for 30 minutes.
United then another 100 g of water, again at 3-4 ° C, in three strokes, waiting every time it is well absorbed: it will take about 20 minutes by kneading by hand, 7-8 minutes with a planetary mixer.
Place the dough in the fridge for 20 minutes.
Add then 20 g of oil and 20 g of salt and knead again until you get an elastic and compact mass; put it to rest in the refrigerator for 12-16 hours.
Divide the dough into 2 loaves and double in volume on the oven tray at room temperature for about 3 hours and 30 minutes.
Roll out then the loaves, cover them with plastic wrap and let them rest for another 1 hour. Roll them out again for the last time.
Bake when the oven is already hot, in static mode, at 260 ° C for 12 minutes; Remove from the oven, stuff with tomato sauce and finish cooking for another 3-4 minutes.
Complete with mozzarella, broken with your hands, and basil leaves.

Trick: to make the pizza more crunchy, immediately after the first cooking put it in the blast chiller for 15 minutes.

Margherita pizza: Berberè's recipe – Italian Cuisine

Berberè's team came to the kitchens of La Cucina Italiana to prepare the best artisan pizza there is. The good news? It can also be done at home

Ingredients

2 buffalo mozzarella
400 g peeled tomatoes
basil
salt
extra virgin olive oil

Dough Ingredients

500 g type 1 flour
10 g salt
4 g fresh brewer's yeast

Duration: 24 h 30 min

Level: Middle

Dose: 2 people

For the pizza margherita recipe, start with the dough. Dissolve the brewer's yeast in 350 g of water at room temperature and add half the flour; knead quickly, cover with a damp cloth and let stand 30 minutes. Then add the rest of the flour and knead the dough vigorously for at least 10 minutes, finally add the salt and knead again. Form a ball, collect it in a bowl, cover with plastic wrap and leave to rest in the fridge for 24 hours. Remove the pasta from the fridge and let it rest at room temperature for 2 hours. Then spread it in a 34 × 40 cm pan or in two round molds (diameter 25 cm), cover it and let it rest for another 30 minutes before seasoning it and bake it in the oven.
Chop the peeled tomatoes with your hands or with the prongs of the fork; salt them slightly. Season the 2 pizzas with tomatoes and bake at 240 ° C by placing the pan on the bottom of the oven for the first 5 minutes; then move it to half height and finish cooking in 7 minutes. Remove the pizzas from the oven and complete them with pieces of buffalo mozzarella and chopped basil leaves. Season with a drizzle of oil and serve.
Recipe by Matteo Aloe

Vegan margherita cake | Salt and pepper – Italian Cuisine

Ingredients for 4 people

There vegan margherita cake is a variant of Salt and pepper of the traditional Margherita cake, one of the classic desserts of Italian pastry. It is a soft cake perfumed with citrus and vanilla; realized without eggs, without butter is without cow's milk! A sweet vegan perfect for breakfast, children's snack or as a base to prepare delicious cakes but also a versatile cake to be filled with melted chocolate, jams or vegan creams to celebrate a special day.

The recipe of vegan margherita cake it will surprise you both for its delicate taste and its softness and for its simplicity of realization. Try it now, without hesitation! Let yourself be guided by Salt and pepper: the result is guaranteed!

Step by Step

- 1
- Preparation of the vegan margherita cake
  
  1) Before starting to make the dough vegan margherita cake, brush generously with one vegetable butter round mold 15 cm in diameter and 10 cm in height. Cut out from a sheet of baking paper a disk the size of the bottom of the mold and a strip slightly longer than the circumference, as high as the edge.
- 2
- 2) Dress bottom and edge of the mold with the prepared paper, making it adhere well.
- 3
- 3) In a bowl, sift the wheat flour With the'cornstarch, the baking powder, the bicarbonate and a pinch of salt. Add the grated peel of 1 lemon and 1 Orange untreated, but nevertheless thoroughly washed. Engrave the pod of vanilla in the middle for a long time, scrape the internal seeds and add them to the ingredients in the bowl.
- 4
- 4) Work in a separate bowl silken tofu with the whisk to make it homogeneous. Add the soya milk and works on cream.
- 5
- 5) Pour on the tofu mix thecorn seed oil and emulsify with the whisk by hand until a smooth mixture is obtained.
- 6
- 6) Combine the emulsion in the bowl with the flour and work the dough with the electric whips until it is swollen and frothy.
- 7
- 7) Pour the mixture into the prepared mold e cook the vegan cake in a hot oven a 160 ° C for 1 hour. Take it out when it's golden.

Ingredients

Berberè's team came to the kitchens of La Cucina Italiana to prepare the best artisan pizza there is. The good news? It can also be done at home

Ingredients

Dough Ingredients

Ingredients for 4 people

Step by Step

Preparation of the vegan margherita cake