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Pizza Margherita

Total Time 30 minutes
Servings: 2 2 pizzas (serves 4)
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

Pizza Dough
  • 500 g strong white bread flour type 00 if possible
  • 7 g instant yeast
  • 1½ tsp salt
  • 325 ml warm water
  • 2 tbsp olive oil
Topping
  • 400 g canned San Marzano tomatoes crushed by hand
  • 1 clove garlic minced
  • 1 tsp dried oregano
  • Salt and pepper
  • 250 g fresh mozzarella torn into pieces
  • A handful of fresh basil leaves
  • 3 tbsp extra virgin olive oil

Method
 

  1. Mix flour, yeast and salt in a large bowl. Add the water and olive oil and mix to form a rough dough. Knead for 8–10 minutes until smooth and elastic. Place in an oiled bowl, cover and rest for 1 hour until doubled.
  2. Meanwhile, combine the crushed tomatoes, garlic, oregano, salt and pepper for the sauce.
  3. Preheat oven to its highest setting (250°C / 480°F) with a pizza stone or heavy baking tray inside.
  4. Divide the dough into 2 balls. Stretch each ball on a floured surface to a thin round approximately 30 cm in diameter.
  5. Spread a thin layer of tomato sauce over each base, leaving a 2 cm border. Scatter the torn mozzarella over.
  6. Slide onto the hot stone or tray. Bake for 8–10 minutes until the crust is puffed and charred at the edges and the cheese is bubbling.
  7. Remove from the oven. Scatter fresh basil leaves over and drizzle with extra virgin olive oil. Serve immediately.

Notes

Source: Classic Neapolitan recipe. Estimated values per serving (1 pizza). For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.

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