Cook and Scale
Pizza Margherita
2 servings · 42 min total
The Neapolitan classic: a blistered, chewy crust with bright tomato, milky mozzarella and fresh basil. Nothing more, nothing less.
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
Contains: Gluten, Milk
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
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.
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.