Pizza Margherita
Pizza Margherita takes about 45 min and serves 2. It needs 7 ingredients: plain flour, dried yeast, salt, olive oil, tinned tomatoes, and mozzarella. It is rated medium to make.
- Total time
- 45 min
- Serves
- 2
- Difficulty
- Medium
Ingredients
- 320 g '00' flour
- 3 g fast-action dried yeast
- 8 g salt
- 1 tbsp olive oil, plus more to finish
- 200 g tinned San Marzano tomatoes, crushed by hand
- 200 g mozzarella, torn and drained
- a handful of basil leaves
Method
Mix the dough
Mix the flour, yeast, salt, oil and about 200 ml cool water into a shaggy dough, then knead until smooth and elastic.
10 minProve
Cover and leave to rise until doubled — 2 hours at room temperature, or overnight in the fridge for noticeably better flavour.
2 hHeat the oven
Put a baking stone or an upturned heavy tray in the oven and heat it as hot as it will go, at least 250°C, for a full 30 minutes.
30 minShape and top
Stretch each dough ball by hand into a thin round with a thicker rim. Spread on the crushed tomato, leaving the rim clear, and dot with mozzarella. Do not overload it.
Bake
Slide onto the hot stone and bake until the rim is puffed and blistered and the cheese is bubbling.
8 minFinish
Add the basil and a thread of olive oil the moment it comes out — basil added before baking just burns.
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