Pães
Pãozinhos Recheados com Queijo e Presunto - Receita Irresistível
Pãozinhos Recheados com Queijo e Presunto - Receita Irresistível
30 min
Delicious Traditional Margherita Pizza
RS
Por
Master Receita Solta
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories690 kcal
Resumo para quem tem pressa
"Margherita pizza is the standard of Neapolitan cuisine, combining fermented dough, tomato sauce, mozzarella cheese and fresh basil. The quality depends on kneading the flour with yeast and warm water, developing the elasticity of the gluten to support gas expansion. When baking in a preheated oven at 250°C, the dough acquires a crispy edge and flexible center in just 10 minutes. The olive oil drizzled before baking binds the cheese to the sauce, resulting in firm, aromatic slices yielding four servings."
Delicious Traditional Margherita Pizza
O Que Você Precisa Saber
- Knead the dough until smooth and elastic to ensure proper gas retention during fermentation. - Respect the 1-hour rest covered with a cloth until the dough doubles its original volume. - Preheat the oven to 250°C to bake the base quickly without drying out the mozzarella cheese.
Ingredients
Main Course
- 500g all-purpose flour
- 300ml of warm water
- 10g of salt
- 5g sugar
- 10g of dry yeast
- 200g of tomato sauce
- 250g of mozzarella cheese
- Fresh basil leaves to taste
- Olive oil to taste
Instructions
Main Course
1
In a baking dish, mix the flour, salt, sugar, and baking powder.
2
Add the warm water and knead the dough until you get a smooth and uniform consistency.
3
Let the dough rest for 1 hour, covered with a damp cloth, until it doubles in size.
4
Preheat the oven to 250°C.
5
Roll out the dough with a rolling pin until it reaches a thin thickness.
6
Transfer to the pan, lined with parchment paper.
7
Spread the tomato sauce evenly over the dough.
8
Distribute the mozzarella cheese over the sauce.
9
Add the basil leaves and drizzle with olive oil.
10
Bake in a preheated oven for about 10 minutes.
11
Remove, let cool for a few minutes, and serve!
Equipe sua Cozinha
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Chef Tips
- Open the dough from the center to the edges with your hands to keep the air in the outer crust of the disk.
- Spread a thin layer of sauce so that excess liquid doesn't soak the center of the pizza.
- Reserve fresh basil leaves to add right after the oven, keeping the aroma alive.
Variations
- Margherita garlic and oil: add thin slices of raw garlic over the sauce before the cheese. - With parmesan: sprinkle two tablespoons of finely grated parmesan over the mozzarella. - Half and half whole milk: use 250g of whole wheat flour and 250g of white all-purpose flour.
Substitutions
- A farinha de trigo comum pode ser substituída por farinha tipo 00 especial para panificação. - A mozzarella comum pode ser trocada por muçarela de búfala fresca escorrida em peneira. - O fermento biológico seco pode ser substituído por 30g de fermento biológico fresco.
How to Store
Store the slices in a closed container in the refrigerator for up to 3 days. Reheat in a heavy-bottomed skillet with a lid over low heat to recover the crunchy base without drying out.
Can You Freeze It?
Freeze the open and pre-baked dough for 5 minutes without filling for up to 60 days. Ready-made slices can be frozen well wrapped in plastic wrap for up to 30 days at 18°C below zero.
What to Serve With
Arrange the whole pizza on a wooden cutting board. Slice into 8 uniform pieces with a pastry wheel and decorate with fresh basil leaves and drizzles of extra virgin olive oil.
Frequently Asked Questions
Why did the center of the pizza become moist and soft after baking?
This happens when there is excess tomato sauce or when the cheese releases too much whey. Spread only a thin layer of sauce and drain the water from the cheese before placing it on the crust.
Can I open the pizza dough with a rolling pin instead of my hands?
The rolling pin can be used for practicality, but it expels the internal gases from fermentation. Opening with the fingertips preserves air pockets that make the edge higher and crispier.
Qual a temperatura ideal da água ao misturar com o fermento biológico?
A água deve estar morna ao toque (entre 35°C e 38°C). Temperaturas superiores a 45°C matam as leveduras do fermento, impedindo a massa de crescer.
Why put basil leaves in two moments?
The leaves baked with the cheese transmit flavor to the hot sauce, while the leaves placed just after coming out of the oven maintain the freshness, bright green color, and characteristic aroma.
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