Photo: Chad Montano
Pizza alla Margherita
13 ingredients
openrecipes
You will find at least one pizzeria—and usually more—in every Italian town, and the best have wood-burning ovens twice as hot as the average home oven. They also have talented
Estimated Nutrition (whole recipe, rough)
831
Calories
28g
Protein
31g
Fat
110g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Semolina | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups lukewarm water (100° to 110°F)
- 2 packages (about 3 tsp.) active dry yeast
- 4 to 4 1/2 cups all-purpose flour, plus more as needed
- 2 tsp. salt
- Olive oil
- 1 can (28 oz.) Italian plum tomatoes, crushed
- 2 Tbs. extra-virgin olive oil
- Sea salt and freshly ground pepper, to taste
- Semolina flour for dusting
- 1 lb. fresh mozzarella cheese, shredded or sliced, well drained and blotted dry
- 1/2 cup grated pecorino romano or Parmigiano-Reggiano cheese
- 4 Tbs. extra-virgin olive oil
- About 30 fresh basil leaves, torn into pieces
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes