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Pizza Margherita với húng quế

Pizza Margherita với húng quế
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Thông tin dinh dưỡng

Mỗi khẩu phần 520g

% Giá trị hằng ngày dựa trên chế độ ăn 2000 kcal

Calo 1310 kcal
66% DV
Tổng chất béo 55.0g
85% DV
Chất béo không bão hòa đơn27.5g
Chất béo không bão hòa đa5.5g
Chất béo bão hòa20.0g
Chất béo chuyển hóa0.7g
Tổng carbohydrate 151.0g
50% DV
Chất xơ9.0g
Tinh bột134.0g
Đường8.0g
Protein 49.0g
98% DV
Protein động vật30.0g
Protein thực vật19.0g

Giới thiệu

A thin-crust Margherita-style pizza with tomato sauce, mozzarella, basil, and olive oil. It is high in carbohydrates and moderate-to-high in fat, with a solid amount of dairy-based protein.

Thành phần

Vitamin & Khoáng chất

Vitamin

Dưỡng chấtLượng%DVThời gian bán hủy
Biotin9.5mcg32%
Cholin46.0mg8%
Folat148.0mcg37%
Vitamin B37.4mg46%
Axit pantothenic1.9mg38%
Vitamin B20.6mg48%
Vitamin B10.8mg65%
Vitamin A310.0mcg34%
Vitamin B121.5mcg63%
Vitamin B60.2mg14%
Vitamin C10.5mg12%
Vitamin D0.6mcg3%
Vitamin E2.1mg14%
Vitamin K58.0mcg48%

Khoáng chất

Dưỡng chấtLượng%DVThời gian bán hủy
Canxi760.0mg76%
Đồng260.0mcg29%
Sắt6.8mg38%
Magiê82.0mg20%
Phốt pho690.0mg99%
Kali760.0mg16%
Selen56.0mcg102%
Natri2120.0mg92%
Kẽm4.6mg42%

Pizza Margherita with Basil

Headnote


Pizza Margherita is an exercise in restraint: flour, tomato, mozzarella, basil, and heat brought into precise balance. Its success depends on a dough with strength and lightness, a sauce with clarity, and a finish that preserves the freshness of the basil. When made correctly, it is neither heavy nor ornate, but exact.

Recipe essentials


  • Dish category: Pizza

  • Cuisine or origin: Italian

  • Course type: Main course

  • Yield: 1 pizza

  • Serving size: 520 g

  • Prep time: 25 minutes

  • Cook time: 10 to 12 minutes

  • Total time: 2 hours 20 minutes

  • Difficulty: Intermediate


    • Equipment


  • Mixing bowl

  • Bench scraper

  • Kitchen scale

  • 30 cm pizza tray or pizza stone

  • Oven

  • Rolling pin

  • Small spoon


    • Ingredients



    Dough


  • Wheat flour, 300 g

  • Water, 180 g

  • Yeast, 3 g

  • Salt, 6 g

  • Olive oil, 10 g


    • Topping


  • Tomato sauce, 80 g

  • Mozzarella cheese, 100 g, torn into small pieces

  • Basil, 5 g, leaves only

  • Olive oil, 5 g


    • Method


  • 1. In a mixing bowl, combine the wheat flour, yeast, and salt. Add the water and olive oil, then mix until a rough dough forms. Knead for 8 to 10 minutes until smooth, elastic, and no longer sticky at the surface.

  • 2. Cover the dough and rest it at room temperature for about 90 minutes, until visibly expanded and supple. It should hold a soft indentation when pressed.

  • 3. Heat the oven to 250°C. Place a pizza stone or tray inside to preheat for at least 30 minutes so the base will set quickly and evenly.

  • 4. On a lightly floured surface, press and stretch the dough into a 30 cm round. Keep the rim slightly thicker than the center. Transfer to a sheet of parchment or a floured tray.

  • 5. Spread the tomato sauce evenly over the dough, leaving a narrow border clean. Distribute the mozzarella over the sauce in an even layer, without compressing it.

  • 6. Bake for 10 to 12 minutes, until the crust is well risen, the base is golden, and the cheese is melted with light browning in places. The edge should be crisp outside and tender within.

  • 7. Remove the pizza from the oven, finish with the basil leaves, and drizzle with the remaining olive oil. Let it stand for 1 minute before cutting so the surface settles.


    • Plating and serving


    Serve the pizza whole or cut into even slices on a warm board or plate. The crust should frame the topping cleanly, with the basil left bright and visible against the molten cheese.

    Professional notes


  • A properly preheated baking surface is essential for a dry, crisp base.

  • Add the basil only after baking; heat will dull its fragrance and color.

  • The dough should remain extensible, never tight or overworked, so the rim can rise cleanly.
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