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Margherita pizza

Name: Margherita pizza
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 portions
Ingredients: 500 g Wheat flour (type 00 or pizza flour); 320 ml Water (lukewarm); 7 g Dry active yeast; 10 g Salt; 2 tablespoon Olive oil (for the dough); 400 g Crushed tomatoes; 1 clove Garlic (minced); 300 g Mozzarella (well drained and torn); 12 leaves Fresh basil; 1 tablespoon Olive oil (for finishing); 1 g Black pepper (freshly ground)

A classic Italian pizza with a thin, soft crust, topped with tomato sauce, melted mozzarella, fresh basil and a drizzle of olive oil.

30 minPrep

45 minTotal

4Servings

MediumDifficulty

About 620 kcal per serving

Allergens :GlutenMilk

Ingredients

Portions

Wheat flour (type 00 or pizza flour)500 g
Water (lukewarm)320 ml
Dry active yeast7 g
Salt10 g
Olive oil (for the dough)2 tablespoon
Crushed tomatoes400 g
Garlic (minced)1 clove
Mozzarella (well drained and torn)300 g
Fresh basil12 leaves
Olive oil (for finishing)1 tablespoon
Black pepper (freshly ground)1 g

Preparation

Prepare the dough
Mix the lukewarm water with the yeast. Add the flour, salt and olive oil, then knead for 8 to 10 minutes until you get a smooth, elastic dough.
Let it rise
Shape the dough into a ball, cover the bowl and let it rise for 1 hour 30 minutes at room temperature, until it has doubled in size.
Prepare the tomato sauce
Mix the crushed tomatoes with the garlic, a pinch of salt and the black pepper. Let it rest while the dough rises.
Preheat the oven
Preheat the oven to its highest temperature, ideally between 250 and 280°C (480–535°F), with a baking sheet or pizza stone inside.
Divide the dough
Gently deflate the dough and divide it into two equal portions to make two pizzas.
Stretch the pizzas
Stretch each portion by hand on a floured surface, keeping the edge slightly thicker.
Top the pizzas
Spread a thin layer of tomato sauce on each disk, then add the drained mozzarella.
Bake
Bake one pizza at a time for 7 to 10 minutes, until the edges are puffed and golden and the mozzarella has melted.
Finish
Add the fresh basil and a drizzle of olive oil straight out of the oven, then serve immediately.

Tips & tricks

Let the dough rise long enough to get a light, airy texture.
Preheat the oven to its maximum temperature with the baking sheet or pizza stone inside.
Drain the mozzarella thoroughly to avoid soaking the dough.
Add the fresh basil after baking to preserve its flavor.
Stretch the dough by hand without pressing too hard, to keep the air in the edges.

Variations

Add a few fresh cherry tomatoes before baking.
Replace regular mozzarella with buffalo mozzarella.
Add a pinch of chili flakes or oregano for a more fragrant version.
Use a semi-wholemeal dough for a version richer in fiber.

Storage

Store cooled pizza slices in an airtight container in the refrigerator for 2 days. Reheat in the oven at 180°C (350°F) for 8 to 10 minutes, or in a covered pan to restore a crispy crust.