Pizza Margherita
A thin, blistered crust topped simply with tomato, mozzarella and fresh basil.
Ingredients
- 500 g strong bread flour
- 325 ml lukewarm water
- 7 g instant yeast
- 10 g fine salt
- 1 tbsp olive oil
- 200 g crushed tomatoes
- 250 g fresh mozzarella, drained and torn
- Fresh basil leaves
- Olive oil and salt
Method
- Mix flour, yeast and water until a rough dough forms. Add salt and oil, then knead until smooth, about 8 minutes.
- Cover and let rise until doubled, about 1-2 hours. Divide into two balls and rest for 20 minutes.
- Heat oven with a pizza stone or heavy tray to its highest setting, ideally 250 C / 480 F.
- Stretch each dough ball thinly. Spread with a light layer of seasoned crushed tomatoes and add mozzarella.
- Bake until the crust is puffed and spotted and the cheese is bubbling, 7-10 minutes. Finish with basil and olive oil.
This recipe is part of The World Table, our flip-through recipe diary. Open the diary →
