Pizza Margherita with Parmigiano Reggiano | Gennaro Contaldo #AD
This Parmigiano Reggiano Pizza is certain to get the pizza party going! Simple and delicious, you can follow the recipe, which makes 2-3 large pizzas below.
INGREDIENTS
To make the dough:
500g Plain flour
10g Salt
1 x sachet Dried Yeast
Approx. 325ml Lukewarm water
For the toppings:
300g Tinned plum tomatoes
Salt & pepper
Extra virgin olive oil, for drizzling
30g Parmigiano Reggiano, grated/shavings
Basil leaves
150g Mozzarella, roughly chopped
METHOD
1. Combine the flour, salt, and dried yeast in a large bowl. Gradually add lukewarm water and mix well until you obtain a dough.
2. Shape the dough into a ball and leave to rest covered with a cloth for 5 minutes. After this, the dough will be more pliable to work with.
3. Knead the dough for about 10 minutes until smooth and elastic, then split into 2-3 balls. Knead each pieces for a couple more minutes and shape into a ball.
4. Cover the dough with a slightly damp cloth and leave to rise in a warm place for about 30 minutes, until it has doubled in size.
5. Meanwhile, crush the tomatoes slightly with a fork, season with salt & pepper, and mix well. Preheat the oven to its highest setting.
6. Sprinkle some flour on a clean work surface and spread the dough into a circle, making it as thin as possible without tearing it. Sprinkle some breadcrumbs on 2-3 large baking trays and place the pizza bases on them.
7. Drizzle a little olive oil on each base then spread a little of the tomato evenly. Drizzle with olive oil, sprinkle with Parmigiano Reggiano, add a few basil leaves, and top with some mozzarella.
#TheOnlyParmesan #ParmigianoReggiano #GennaroCooksWithParmesan #Ad
Видео Pizza Margherita with Parmigiano Reggiano | Gennaro Contaldo #AD канала Gennaro Contaldo
INGREDIENTS
To make the dough:
500g Plain flour
10g Salt
1 x sachet Dried Yeast
Approx. 325ml Lukewarm water
For the toppings:
300g Tinned plum tomatoes
Salt & pepper
Extra virgin olive oil, for drizzling
30g Parmigiano Reggiano, grated/shavings
Basil leaves
150g Mozzarella, roughly chopped
METHOD
1. Combine the flour, salt, and dried yeast in a large bowl. Gradually add lukewarm water and mix well until you obtain a dough.
2. Shape the dough into a ball and leave to rest covered with a cloth for 5 minutes. After this, the dough will be more pliable to work with.
3. Knead the dough for about 10 minutes until smooth and elastic, then split into 2-3 balls. Knead each pieces for a couple more minutes and shape into a ball.
4. Cover the dough with a slightly damp cloth and leave to rise in a warm place for about 30 minutes, until it has doubled in size.
5. Meanwhile, crush the tomatoes slightly with a fork, season with salt & pepper, and mix well. Preheat the oven to its highest setting.
6. Sprinkle some flour on a clean work surface and spread the dough into a circle, making it as thin as possible without tearing it. Sprinkle some breadcrumbs on 2-3 large baking trays and place the pizza bases on them.
7. Drizzle a little olive oil on each base then spread a little of the tomato evenly. Drizzle with olive oil, sprinkle with Parmigiano Reggiano, add a few basil leaves, and top with some mozzarella.
#TheOnlyParmesan #ParmigianoReggiano #GennaroCooksWithParmesan #Ad
Видео Pizza Margherita with Parmigiano Reggiano | Gennaro Contaldo #AD канала Gennaro Contaldo
Показать
Комментарии отсутствуют
Информация о видео
Другие видео канала
![Parmigiano Reggiano polenta baked eggs](https://i.ytimg.com/vi/817TA_tZuSM/default.jpg)
![My New Book 'Cucina' is out now.... #shorts](https://i.ytimg.com/vi/naxc20DaLPI/default.jpg)
![My beautiful home in Amalfi. x](https://i.ytimg.com/vi/7A5_oSF8bFM/default.jpg)
![How to make Carbonara | Gennaro Contaldo](https://i.ytimg.com/vi/Oat35bAylQg/default.jpg)
![Prickly Pear & Parmigiano Reggiano Salad | Gennaro Contaldo #ad](https://i.ytimg.com/vi/2DeLP29pDv0/default.jpg)
![Tagliatelle with Lemon & Parmigiano Reggiano | Gennaro Contaldo #AD](https://i.ytimg.com/vi/0sETwU9j_nQ/default.jpg)
![Sea Bass & Potato Bake with Parmigiano Reggiano AD](https://i.ytimg.com/vi/s78KUpS776w/default.jpg)
![Pasta e Ceci | Gennaro Contaldo](https://i.ytimg.com/vi/LRTvs17urZ4/default.jpg)
![Take a coffee break with Gennaro!](https://i.ytimg.com/vi/scQncAeB_20/default.jpg)
![Pasta e Fagioli | Gennaro Contaldo |AD](https://i.ytimg.com/vi/Q19NqUX5CJ4/default.jpg)
![Chicken Saltimbocca with Parmigiano Reggiano | Gennaro Contaldo #AD](https://i.ytimg.com/vi/iLFfqZsn1Cg/default.jpg)
![Gennaro Makes Pumpkin Ravioli ay Parmigiano Reggiano | AD](https://i.ytimg.com/vi/lIbVjTWaARs/default.jpg)
![Gennaro at Parmigiano Reggiano – The Cheeseboard |AD](https://i.ytimg.com/vi/lS1b7lrg5PY/default.jpg)
![Gennaro Contaldo | Parmigiano-Reggiano Documentary pt 1 of 5](https://i.ytimg.com/vi/6mS-PRzi2Io/default.jpg)
![Pickled Aubergine | Gennaro Contaldo](https://i.ytimg.com/vi/f8WuVEIgAI0/default.jpg)
![How To make Limoncello | Gennaro Contaldo](https://i.ytimg.com/vi/Yrj0LlQxU7Q/default.jpg)
![Endive Salad | Gennaro Contaldo](https://i.ytimg.com/vi/dkGiugkmUbM/default.jpg)
![Pasta Masterclass with Clarence Court Eggs | AD](https://i.ytimg.com/vi/LKoUwN4glrM/default.jpg)
![Stay Home Pasta | #Stayhome #KeepCookingandCarryOn](https://i.ytimg.com/vi/T4kk1V3tiUc/default.jpg)
![1 hr Special Megamix | Happy Christmas!!](https://i.ytimg.com/vi/5zqPGMj9wsA/default.jpg)