Pizza Margherita

Ingredients

While the original Italian Pizza Margherita is known for its thin crust, the Argentinian adaptation embraces a slightly thicker crust, reminiscent of the country's beloved fugazza. Additionally, the Argentinian version often includes a sprinkle of oregano and a drizzle of olive oil for added flavor. We alse have the original recipe for Pizza Margherita, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon (5g) instant yeast 1 teaspoon (5g) instant yeast
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 1 tablespoon (15ml) olive oil 1 tablespoon (15ml) olive oil
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• 1 cup (240g) tomato sauce 1 cup (240g) tomato sauce
• 2 cups (200g) shredded mozzarella cheese 2 cups (200g) shredded mozzarella cheese
• 1/4 cup (10g) fresh basil leaves 1/4 cup (10g) fresh basil leaves
• 1 teaspoon (2g) dried oregano 1 teaspoon (2g) dried oregano
• Olive oil, for drizzling Olive oil, for drizzling

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 12g (6g saturated)
• Carbohydrates: 40g (2g sugars)
• Protein: 12g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, and salt. Make a well in the center and add the olive oil and warm water. Mix until a dough forms.
2. 2.
   Transfer the dough to a floured surface and knead for about 5 minutes, until smooth and elastic. Shape the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel and let it rise for 1 hour, or until doubled in size.
3. 3.
   Preheat the oven to 220°C (425°F). Punch down the dough and divide it into two equal portions. Roll out each portion into a round shape, about 1/4 inch thick.
4. 4.
   Place the dough rounds on a baking sheet or pizza stone. Spread half of the tomato sauce evenly over each round, leaving a small border around the edges.
5. 5.
   Sprinkle the shredded mozzarella cheese over the sauce. Tear the fresh basil leaves into small pieces and distribute them over the cheese. Sprinkle the dried oregano on top.
6. 6.
   Drizzle a little olive oil over each pizza. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
7. 7.
   Remove from the oven and let the pizzas cool for a few minutes before slicing. Serve hot and enjoy the flavors of Argentina in every bite.

Treat your ingredients with care...

• Tomato sauce — Use a high-quality tomato sauce or make your own by blending fresh tomatoes with a pinch of salt and a drizzle of olive oil.
• Mozzarella cheese — Opt for fresh mozzarella for a creamier texture, or use shredded mozzarella for a more evenly melted topping.
• Fresh basil leaves — Gently tear the basil leaves instead of chopping them to release their aromatic oils.

Tips & Tricks

• For a crispier crust, preheat a pizza stone in the oven and bake the pizzas directly on the stone.
• Experiment with different toppings such as sliced tomatoes, roasted red peppers, or olives to add a personal touch to your Tango Margherita Pizza.
• If you prefer a spicier kick, sprinkle some red pepper flakes over the pizza before baking.
• To achieve a more authentic Argentinian flavor, use a wood-fired oven if available.
• Leftover pizza can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Serving advice

Serve the Tango Margherita Pizza hot, straight from the oven. Cut it into slices and enjoy it as a main course or share it as an appetizer during gatherings. Pair it with a fresh green salad to complete the meal.

Presentation advice

To enhance the presentation, garnish the pizza with a few whole basil leaves after it comes out of the oven. The vibrant green color will add a pop of freshness to the dish. Serve it on a wooden cutting board or a pizza stone for an authentic touch.