Pizza Margherita
Pizza Margherita
©Mani Hausler
Pizza Margherita
©Mani Hausler
For the dough:
Ingredients
20
g
fresh yeast
9
tablespoon
water, lukewarm
salt
1-2
tablespoon
extra virgin olive oil
300
g
Flour, plain (ideally type 00)
For the topping:
Ingredients
250
g
(400g tin) plum tomatoes or passata
250
g
mozzarella, finely chopped
1
tablespoon
parmesan cheese, shaved
30
ml
olive oil
fresh basil (garnish)
- Dissolve the yeast in 3 tablespoons of lukewarm water and stir in 4 tablespoons of flour. Cover and leave to rest for 30 minutes in a warm place, it will start to form bubbles when the yeast has been activated.
- Place remaining flour on a work surface, add salt and stir in the yeast mixture with a fork. Then add the oil and the remaining water.
- Knead the dough on a floured work surface until it is smooth and elastic. Then place the dough ball in a bowl, cover and leave to rise in a warm place for 2 hours until doubled in size.
- Knead the dough again vigorously, now make round patties. Spread with tomato sauce, top with mozzarella and parmesan and bake for 20 minutes at 200° C on a greased baking tray.
- Finally drizzle with olive oil and garnish with basil leaves.
