Pizza Margherita with American Measurements
Pizza Margherita is one of the simplest but tastiest pizzas you can make. The crisp crust, simple sauce, sparse toppings make it the perfect little pizza. Yes, I like an American pizza with everything on, but there is something honest about a Pizza Margherita. My challenge for Italian Week on the Great BritisBakingng Show Bake-Along on Facebook is to make a Pizza Margherita. Because that bake was a technical, I gave the contestants a simple recipe, a link to Prue’s Recipe and also this Pizza Margherita with American Measurements recipe. They can choose their difficulty level and still feel like it was a challenge.
And a yes I know it SHOULD have fresh basil leaves on it but the basil I’d purchased at the store was too far gone by the time I made this pizza. That’s price of living in Alaska though, well one of the prices anyway.
Prue Leith’s Pizza Margherita
Prue Leith’s Pizza Margherita is gorgeous. And the recipe is relatively straightforward. I translated it to American Measurements because a significant component of the challenge is that I didn’t want anyone to have to purchase extra equipment for the bakes. I wanted to anyone who was interested in participating to be able to with a minimum of items to buy. So I translated from weights to American measurements.
Weights to Volume
Please remember that weights and volume do vary. I weighed ingredients and then measured them in cups to see what they equaled. I did this at least twice but sometimes more just to make sure on the volumes. Sift the flour should when you measure it for proper amounts. If something feels off like your mix is too dry you may not have sifted the flour.
Great Brtish Baking Show Pizza Margherita
What a fun Technical Bake! The bakers had bare minimum instructions for the bake. The also removed the rolling pins so bakers had to make their pizzas by hand. The bakers also had pizza peels and baking stones. I don’t own those pieces of equipment, so I merely patted out the pizzas on baking trays. I don’t believe home cooks need to have every tool in the baking world. But if you own a peel and stone feel free to use them or try the baking sheet method I used below.