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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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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. 1) Melt dry yeast 00:37

    Add dry yeast to lukewarm water and mix.

  2. 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. 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. 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. 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. 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.

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