Pizza Margherita

Method

1. 1
   • wheat flour 250 g
   • dry yeast 1 tsp
   • salt 1 tsp
   • olive oil 1 tbsp

   Mix the pizza dough — In a large bowl, whisk the flour with the yeast and salt. Make a well, pour in the olive oil and about 150 ml lukewarm water, and mix to a shaggy dough.

2. 2

   Knead and let it rise — Knead on a floured surface for 10 minutes until smooth and elastic. Cover and let rise in a warm spot until doubled, about 1 hour.

   ⏱10 min
3. 3

   Stretch the dough rounds — Preheat the oven to its highest setting (250°C/480°F) with a baking tray or stone inside. Stretch the dough into two thin rounds.

4. 4
   • salt 1 tsp
   • passata 150 g
   • dried oregano 1 tsp
   • mozzarella 250 g

   Top the bases with sauce and cheese — Spread each base with passata, season with oregano and a little salt, then tear the mozzarella over the top.

5. 5
   • fresh basil 2 tbsp
   • black pepper to taste

   Bake until blistered and bubbling — Bake one at a time for 10-12 minutes until the crust is blistered and the cheese bubbles. Finish with fresh basil and a grind of black pepper.

   ⏱12 min