Margherita Pizza in baking tin - Dough Recipe, Ingredients, and Calories
Recipe for Margherita Pizza, how to prepare the simplest and most delicious in baking tin pizza dough, ingredients, and calories for margherita pizza
Doses for 2 baking tins
Calorie per porzione270kcal
Cost Low
Other details
- Difficulty: medium
- Recipe for a 30x40 cm pizza baking tins (11.8x15.7 inches)
Ingredients
Pizza Margherita in baking tin Dough Ingredients
- 500 g Flour Type 00 (All-purpose) 17.63 ounces
- 300 ml Water 10.14 fluid ounces
- 3 g Fresh Brewer's Yeast or 1.5 g Active Dry Yeast (0.11 ounces Fresh Brewer's Yeast, 0.05 ounces Active Dry Yeast)
- 11 g Salt 0.39 ounces
- 20 g Extra-virgin Olive Oil 1 tablespoon 0.71 ounces
- 3 g Sugar 0.11 ounces
Margherita Pizza Topping Ingredients
- 400 g San Marzano DOP Tomato Pulp (blended with immersion blender or tomato passata) 14.11 ounces
- 2 Mozzarella Fior di Latte
To garnish
- as needed Fresh basil leaves
Instructions
How to prepare the in baking tin pizza dough
- To prepare the margherita pizza, we start by making the in baking tin pizza dough, following the instructions we provided in "Homemade baking tin Pizza Dough – High, Simple, Soft". After following the instructions on How to Prepare Pizza Dough, we proceed with the preparation of the baking tin and the toppings for our Margherita pizza.
How to make Margherita baking tin Pizza
- When the dough is well-leavened, grease the baking tin with a drizzle of olive oil and spread the dough, expanding it with your fingertips, being careful not to pierce it. Then preheat the oven to 572°F (to cook the pizza in 7-8 minutes), or to 482°F (to cook the pizza in 15 minutes).
- While the oven warms up, prepare the tomato sauce. Pour the tomato pulp into a high-sided bowl, then use an immersion blender or a vegetable mill to blend and turn the tomatoes into a sauce. Add a small amount of olive oil and a pinch or two of salt to taste. Mix well, and the sauce is ready.
- Slice one mozzarella cheese into 1x1 cm cubes and put them in a colander. By doing so, the mozzarella cubes will release any excess milk that would make the pizza dense. Shred the other mozzarella cheese using your hands and put it in a separate colander to drain. Now, you can proceed with the toppings, since the oven will soon reach the ideal temperature.
- Pour the tomato sauce on the pizza no more than 5 minutes before putting it in the oven. Then, spread the sauce evenly over the entire surface of the baking tin pizza, including the edges, and (only if the oven temperature is high) place the mozzarella cheese cubes and half of the shredded mozzarella cheese, so that there is at least a bit of mozzarella every 2 cm. Reserve the remaining shredded mozzarella to add once the pizza is cooked, for greater freshness and deliciousness. Of course, you can decide to add all the mozzarella right away, but we suggest trying the raw Fior di Latte cheese on Margherita pizza at least once!
- Bake the pizza until cooked. Remember, the lower the oven temperature, the longer it will take to cook. If you notice that your oven does not reach high temperatures, try baking the pizza with only tomato sauce, adding the mozzarella cheese only 5 minutes before the end of cooking. If instead you can reach 482°F or 572°F, you can cook the pizza in just a few minutes, respectively 15 minutes at 482°F and 7-8 minutes at 572°F. Take the pizza out of the oven and let it cool slightly. Now is the time to add the raw shredded Fior di Latte cheese. Lastly, remove the pizza from the baking tin and transfer it to a wooden cutting board to cut it with the famous pizza cutter before serving it on separate trays or plates. Enjoy your pizza!