Pizza margherita

Name: Pizza margherita
Prep time: 30 min
Cook time: 7 min
Total time: 397 min
Yield: 2
Cuisine: Italian
Ingredients: 450 g Plain flour; 250 ml Water; 2 g Yeast; Salt, to taste; 2 basilico; Salt, to taste; Oil, to taste; 250 g Mozzarella; 200 g Peeled tomatoes; 2 Basil leaves; Salt, to taste; Oil, to taste

Classic pizza with tomato sauce, mozzarella, and basil, baked on a hot stone for a crisp base and soft crust. A simple and timeless Italian favourite.

Preparation Time:

30 min

Rest Time:

6 h

Cooking:

7 min

People:

Difficulty:

Medium

Course:

Cuisine Type:

Diet:

Ingredients

For the dough

450 g Plain flour

250 ml Water

2 g Yeast

Salt, to taste

2 basilico

Salt, to taste

Oil, to taste

For the filling

250 g Mozzarella

200 g Peeled tomatoes

2 Basil leaves

Salt, to taste

Oil, to taste

Proceedings

For the dough:

Dissolve the yeast in the water, pour the liquid obtained into the flour and start kneading. Before the water is completely absorbed, add the salt and knead vigorously for 10 minutes.

Cover the mixture with a damp cloth (or cling film) and leave to rise for at least 2 hours.

After this time, take the dough and make two balls. Leave to rise for another 4-6 hours.

For the filling:

Blend the peeled tomatoes with salt and oil to taste, until the mixture is uniform. Leave to rest for the entire duration of the pizza rising.

Next, cut the mozzarella into cubes. After the rising time, preheat the oven with the stone inside. Then roll out the balls of dough with a rolling pin, season with a drizzle of oil, the tomato and garnish with mozzarella and a basil leaf. Bake on the stone.

Cooking:
260 ° C for 7 minutes

Pizza margherita

Ingredients

Products used

Proceedings

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