Recipe · Pizza
Margherita pizza
A thin, crisp base topped with tomato, mozzarella and basil. The dough takes time, but the hands-on work is short.
Photo by Luke Oslizlo · Unsplash
Ingredients
2 servings
- 300 g 00 flour
- 190 ml lukewarm water
- 3 g dried yeast
- 1 tsp salt
- 150 g passata
- 150 g mozzarella
- 1 tbsp olive oil
- 8 basil leaves
Method
1. Knead the dough
Knead and let it rise
Mix the flour, water and yeast. Add the salt and knead for 8 minutes until smooth. Cover and leave to rise for 60–90 minutes, until noticeably larger.
2. Prepare the toppings
Preheat the oven and tray thoroughly
Heat the oven with an inverted baking tray at its highest setting for at least 30 minutes. Season the passata with olive oil and a pinch of salt. Drain the mozzarella well.
3. Bake the pizza
Serve straight from the oven with basil
Stretch the dough thinly on a little flour. Spread with tomato sauce and add the mozzarella. Bake for 8–12 minutes until the crust is deeply browned. Add the basil afterwards.