Name: Pizza Margherita
Prep time: 2 h
Cook time: 15 min
Total time: 2 h 15 min
Yield: 4 pizzas
Ingredients: 500 g plain flour; 320 ml water; 1 packet dried yeast; 1 teaspoon salt; 2 tablespoons olive oil; 1 teaspoon caster sugar; 300 ml tomato paste; 1 tablespoon olive oil; salt; 2 pcs mozzarella; basil; olive oil; plain flour

Step by step process

Preparing the Dough

1
To make pizza margherita, start by activating the yeast: mix dry yeast with lukewarm water and sugar in a bowl and let it foam for 5-10 minutes.
TIP:
Crumble the yeast, add sugar and lukewarm water (37-40°C). Leave it in a warm place for 10-15 minutes until a foamy cap forms, this indicates the yeast is ready to use.
2
Sift the flour into a large bowl, add salt, pour in the activated yeast and olive oil.
3
Knead into a smooth, elastic dough for about 8-10 minutes, until it no longer sticks to your hands or the bowl.
TIP:
Knead the dough until it is smooth, elastic, and not sticky. Add water gradually to achieve the right consistency, and knead long enough to activate the gluten.
4
Lightly oil the bowl, place the dough inside, cover, and let rise for 60-75 minutes until doubled in size.
5
Divide the risen dough into two equal balls, dust lightly with flour, and let rest for 10 minutes.

Tomato Sauce

6
Mix passata with olive oil in a bowl and season with salt to taste. Do not blend to a foam.
7
Let the sauce rest at room temperature to allow the flavors to meld briefly.

Shaping and Baking

8
Preheat the oven with a baking sheet inside to the highest setting (250-270 °C) and prepare a sheet of baking paper.
9
Lightly dust the work surface with flour and use your fingers to shape the dough into a circle, 26-30 cm in diameter.
10
Transfer the round to baking paper, spread a thin layer of tomato sauce, and evenly arrange sliced mozzarella on top.
11
Slide the pizza with the paper onto the hot baking sheet and bake for 7-9 minutes until the edges are puffed and lightly browned.
12
Shape and bake the second pizza in the same way, replacing the paper as needed.

Serving

13
Drizzle the baked pizzas with olive oil, scatter basil leaves on top, and let cool briefly.
TIP:
Preheating both the oven and the baking sheet to the maximum ensures the dough quickly sets and forms a crispy crust, which improves the texture and flavor of baked goods.
14
Cut into wedges with a pizza cutter or knife and serve immediately while the mozzarella is still soft.