Pizza Margherita
Savor the classic taste of homemade Pizza Margherita with fresh mozzarella and ripe tomatoes, baked to perfection.
Ingredients
- 500 g wheat flour
- 325 ml lukewarm water
- 10 g fresh yeast
- 12 g salt
- 1 tbsp olive oil
- 400 g peeled tomatoes
- 1 pinch salt
- 400 g mozzarella
- 10-12 fresh basil leaves
- 2 tbsp olive oil for drizzling
How to make it
- Dissolve the fresh yeast in the lukewarm water, add the wheat flour, 12 g salt and 1 tbsp olive oil, then knead for 10 minutes until the dough is smooth, elastic and no longer sticky.
- Cover the dough and let it rise in a warm place for about 2 hours, until visibly puffy and doubled in size.
- Press the dough into one large round pizza base with a slightly raised rim and let it rest for 20 minutes.
- Crush the peeled tomatoes with a fork, season with 1 pinch of salt, and spread the sauce in a thin layer over the dough.
- Tear the mozzarella into pieces and scatter it over the tomato sauce, then bake at 250 °C for 10-12 minutes until the crust is browned at the edges and the cheese is melted and lightly blistered.
- Take the pizza out, scatter the fresh basil leaves over the top, drizzle with 2 tbsp olive oil, and serve the pizza whole on a wooden board or large plate.
