Pizza Margherita

Name: Pizza Margherita
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 250 g wheat flour; 1 tsp dry yeast; 1 tsp salt; 1 tbsp olive oil; 150 g passata; 1 tsp dried oregano; 250 g mozzarella; 2 tbsp fresh basil; black pepper to taste

Prep30 minCook12 minTotal42 minDifficultyMedium

Ingredients

2 servings

Contains: Gluten, Milk

Allergen info is best-effort — please verify yourself.

Nutrition

Per serving

Calories: 899.7; total 1799.4
Protein: 38 g; total 76.1 g
Carbs: 107.2 g; total 214.4 g
Fat: 35.5 g; total 71 g

Estimated · based on 8 of 9 ingredients

The Neapolitan classic: a blistered, chewy crust with bright tomato, milky mozzarella and fresh basil. Nothing more, nothing less.

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Method

1
- wheat flour250 g
- dry yeast1 tsp
- salt1 tsp
- olive oil1 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
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.
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
- salt1 tsp
- passata150 g
- dried oregano1 tsp
- mozzarella250 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
- fresh basil2 tbsp
- black pepperto 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.

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