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マルゲリータ｜Jamie Oliverさんのレシピ書き起こし

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Jamie Oliver

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Ingredients

ドライイースト : 7g
ぬるま湯 : 325ml
(A) Flour : 500g
(A) Salt : 小さじ1
トマトソース : 適量
オリーブオイル : 適量
（B）塩 : 少々
パルメザンチーズ : 適量
モッツァレラチーズ : 50g～200g
（B）小麦粉 : 適量

Time required

40minutes

Procedure

1) Melt dry yeast 00:37
Add dry yeast to lukewarm water and mix.
2) Knead the dough 01:02
Put flour and salt from (A) in a bowl and mix, then add 1 and mix.
When it is gathered to a certain extent, take it out and knead it by hand to make it into a bundle.
3) Ferment the dough 02:01
Divide the dough into 4 equal parts and roll each.
Sprinkle with flour, cover with a wet cloth and ferment for at least 2 hours.
4) Apply the sauce 03:24
Remove the air from the dough, stretch it out and spread it out.
Apply tomato sauce, sprinkle with olive oil and sprinkle with salt (B).
5) Put the ingredients 05:06
Sprinkle with parmesan cheese and top with mozzarella cheese.
Put basil on top and sprinkle with olive oil.
6) 仕上げる 04:49
220℃のオーブンで、7分程焼いたら完成。

Point

・ When fermenting, do it in a warm place.
・ When kneading the dough, sprinkle flour on the table.
・ You can choose the type of tomato sauce you like.
・ Because the degree of baking changes depending on the size of the dough and the oven, adjust the time by watching the situation.
・ Recommended even if you add salami.