How to Prepare Tasty Margherita Pizza Tear and Share with Chunky Tomato Dipping Sauce

Margherita Pizza Tear and Share with Chunky Tomato Dipping Sauce. Great recipe for Margherita Pizza Tear and Share with Chunky Tomato Dipping Sauce. This looks fancy-ish for a pizza but was actually a very simple dough to make and an easy technique to implement, with stellar results. I will be making this again, not necessarily for dinner but perhaps as one of.

The traditional margherita pizza ingredients are mozzarella cheese, tomato sauce, and basil. Some experts will argue that it can also have a topping of Parmesan cheese. You'll see that the toppings are minimal, but they all add up to big flavor. You can have Margherita Pizza Tear and Share with Chunky Tomato Dipping Sauce using 8 ingredients and 13 steps. Here is how you cook it.

Ingredients of Margherita Pizza Tear and Share with Chunky Tomato Dipping Sauce

1. Prepare 4 cups of flour.
2. It's 1 tsp of active-dry yeast.
3. It's 1 1/2 of tsps salt.
4. You need 1 1/3 cups of warm water.
5. You need 2 cloves of garlic, peeled and crushed.
6. Prepare 1/4 cup of + 2 tsps olive oil.
7. You need 1 cup of mozzarella, shredded.
8. It's 1/4 cup of chopped basil or small handful baby basil leaves.

Because the toppings are so simple, they must be top of the line in quality. Back to the present, my goal was to make a proper Pizza Margherita. That's right; no canned tomato sauce, no boboli, and certainly no fancy kitchen gadgets like a stand mixer or food processor. DeLallo Pizzeria-Style Sauce is crafted with a blend of ruby-red California Roma tomatoes and a complementary blend of hand-selected herbs and spices.

Margherita Pizza Tear and Share with Chunky Tomato Dipping Sauce step by step

1. Put the garlic cloves in a small bowl. Add the quarter cup of olive oil, cover and place in the fridge until needed..
2. Mix the first 4 ingredients together to form a cohesive dough with no dry flour spots..
3. Add the remaining 2 teaspoons of olive oil to the bowl and roll the ball of dough around in it so that its surface is covered with a thin sheen of oil..
4. Cover with a damp tea towel and set aside somewhere draft-free for 5 hours..
5. After 5 hours, the dough will have risen nicely and be full of bubbles. Without knocking it back too much, portion the dough into 4 equal pieces. Leave three in the bowl..
6. Remove the garlic oil from the fridge..
7. Line a large baking sheet with parchment paper and place some on your counter as well. Roll the piece of dough into a 10 inch circle, using as little flour as possible to keep it from sticking. Once you have rolled out your circle of dough, transfer it to the lined baking sheet, brush it with some of the garlic oil and sprinkle with a third of the cheese. Repeat until you have four layers of dough and three layers of garlic oil and cheese; the last layer should be plain. Press down the edges..
8. Take the small bowl that you will be using for your sauce and place it in the center of your dough. Using a sharp knife and making sure that you do not cut through the parchment paper, start from the bottom of the dish that you have placed in the center of the dough to the edge and cut the dough into 16 equal sized strips. Because you are cutting from the edge of the dish, the strips will all be joined around a small central circle of dough..
9. Working with two adjacent strips at a time, twist them away from each other two or three times. Bring them back side by side and pinch the ends together. Repeat with the remaining strips of dough so that you end up with eight pairs of strips..
10. Remove the dish from the center. Cover the dough with the damp tea towel and let rest for about 30 minutes..
11. Preheat the oven to 350..
12. Once the dough has rested, place it in the oven and bake for 20-25 minutes until it sounds hollow on the bottom but the sides, when gently pinched, have a bit of give. Remove from the oven and immediately brush with the remaining garlic oil and the basil..
13. Serve with your favorite tomato sauce nestled in the center in the small bowl you used to shape the dough, or with my chunky veggie-full tomato sauce. That recipe is posted at: https://www.onthemenublog.com/post/perch-kofta-or-skip-the-perch-and-have-the-vegetarian-sauce-on-its-own.

This authentic recipe is made to capture an irresistible balance of rich, tangy-sweet tomato flavor—the perfect foundation for traditional Margherita-style pizzas. Tear over the mozzarella and dot the slow roasted tomatoes over, too. Sprinkle over some basil leaves and serve! Sprinkle the shredded mozzarella cheese over the bread loaf and using your fingers, stuff it into the cracks. Sprinkle the sliced fresh basil over the top of the bread.

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