Super crispy pizza Margarita

Pizza 551 Last Update: Jul 08, 2021 Created: Jul 08, 2021 0 0 0
Super crispy pizza Margarita
  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Super crispy pizza Margarita - nothing more, just mozzarella and tomatoes. And super crispy dough, of course. Dry peperoncino can be replaced with regular ground red pepper.

Ingredients

Directions

  1. Combine flour, sugar, salt and yeast in a deep bowl. Pour the butter into a bowl and then, adding warm water, knead the dough. Leave it to rise for an hour.
  2. Place the baking sheet on the lower level of the oven. Preheat the oven to 250-260C. Sprinkle the work surface with flour. Roll out the pizza dough into a circle with a diameter of 22-24 cm. If the dough shrinks again, cover it with cling film and leave at room temperature for 10 minutes, then continue rolling.
  3. Cut the baking paper to the size of the baking sheet. Gently transfer the dough to it, sprinkle with grated mozzarella (set aside about 1/5 of the cheese).
  4. Salt the grated tomatoes, mix, apply to the dough and spread in an even layer. Grease the blank with tomato sauce (it is convenient to distribute the sauce over the cheese with the back of a spoon) and sprinkle with the remaining mozzarella.
  5. Transfer the pizza blank along with the paper to a preheated, inverted baking sheet. Bake for 10-12 minutes, until golden brown.
  6. Remove the pizza from the oven, let it cool for a couple of minutes, drizzle with olive oil, sprinkle with crumbled peppers or crushed red pepper. Cut into pieces and serve.

Super crispy pizza Margarita



  • Serves: 4 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Super crispy pizza Margarita - nothing more, just mozzarella and tomatoes. And super crispy dough, of course. Dry peperoncino can be replaced with regular ground red pepper.

Ingredients

Directions

  1. Combine flour, sugar, salt and yeast in a deep bowl. Pour the butter into a bowl and then, adding warm water, knead the dough. Leave it to rise for an hour.
  2. Place the baking sheet on the lower level of the oven. Preheat the oven to 250-260C. Sprinkle the work surface with flour. Roll out the pizza dough into a circle with a diameter of 22-24 cm. If the dough shrinks again, cover it with cling film and leave at room temperature for 10 minutes, then continue rolling.
  3. Cut the baking paper to the size of the baking sheet. Gently transfer the dough to it, sprinkle with grated mozzarella (set aside about 1/5 of the cheese).
  4. Salt the grated tomatoes, mix, apply to the dough and spread in an even layer. Grease the blank with tomato sauce (it is convenient to distribute the sauce over the cheese with the back of a spoon) and sprinkle with the remaining mozzarella.
  5. Transfer the pizza blank along with the paper to a preheated, inverted baking sheet. Bake for 10-12 minutes, until golden brown.
  6. Remove the pizza from the oven, let it cool for a couple of minutes, drizzle with olive oil, sprinkle with crumbled peppers or crushed red pepper. Cut into pieces and serve.

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