Margherita pizza. The simplest Italian pizza recipe

  • 400 gr diced tomatoes
  • 1-2 tablespoons of olive oil
  • 2 cloves of garlic
  • Salt and pepper
  • 4-5 fresh basil leaves

Ingredients for the topping:

  • 300 gr mozzarella
  • 150 gr cherry tomatoes
  • Basil leave
  • 1 tablespoon olive oil

Margherita pizza recipe – Method of preparation

Starting with the preparation of the pizza dough, which takes time to rise, during which time you also take care of the tomato sauce and the preparation of the ingredients for the toppings.

How to make pizza dough

Put the yeast in a bowl along with the sugar and mix. Add 1-2 tablespoons of warm water, stir until the solid ingredients melt. Let this mixture rest for 10 minutes to activate the yeast.

Pass the flour through a sieve and mix with the salt. With a spoon or spatula, make a hole in the center of the flour and add the active yeast there. You start adding the warm water alternating with the oil and stirring intensively, gradually adding the flour from the bowl. When you get a homogeneous dough, transfer it to a floured table. With floured hands, knead a small amount of pizza dough on a worktop.

Transfer to a bowl and cover with a tea towel moistened with hot water. Let rise in a warm place for about 40-50 minutes, or until doubled in size. Meanwhile, pay attention to the other ingredients.

How to make tomato sauce for Margherita pizza

Heat a frying pan with oil and add the peeled and finely chopped garlic. Toss the garlic for a minute in the hot oil, then add the diced tomatoes and shredded or finely chopped basil leaves. Let the tomato sauce simmer until thick and season with salt and pepper. Let the sauce cool until you assemble and bake the pizza.

Before assembling the pizza for baking, preheat the oven to 200 degrees Celsius. Cut the cherry tomatoes in half, and grate the mozzarella. Once all these ingredients are prepared, and the dough has doubled in volume, you can assemble and bake the pizza.

Divide the dough into two parts. Shape each piece of dough into a round shape. Roll each shape into a round sheet about the diameter of the pan. A very important aspect of the classic Neapolitan Margherita pizza recipe is that the dough sheets are rolled out with the help of your hands, not with a rolling pin. Thus, the dough will be more airy, fluffier.

Spread half of the tomato sauce over the dough sheet. Then sprinkle grated mozzarella cheese, cherry tomatoes, and basil leaves on top. Drizzle the tomatoes with a little olive oil to prevent them from drying out while roasting.

Bake Margherita pizza for 20-25 minutes at 200 degrees Celsius. From the above ingredients you will get two pizzas with a diameter of 28-30 cm.

Cheers and vouchers!

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