15/02/2023
Pizza Margherita
Ingredients:
flour 250 g
fresh or dry yeast 10 g or 1/3 sachet
pinch of sugar
pinch of salt
olive oil for greasing the mold
tomatoes 2 pcs.
mozzarella 150 g
12 basil leaves
olive oil for filling 3 tbsp
salt, pepper to taste
Cooking:
Prepare pizza dough: mix yeast, sugar and 2 tbsp. l. warm water. Add 2 tbsp. l. flour, mix well, cover with a towel and put in a warm place for 30 minutes.
Pour the rest of the flour onto the worktop, make a well in the middle. Put the dough in the recess, salt, add about 125 ml of warm water. You should get a soft dough, but it should not stick to your hands. Knead the dough until it becomes smooth and elastic (about 10-15 minutes).
Cover the dough with a towel and leave in a warm place for 1 hour. The dough should roughly double in size. Divide into 2 parts and roll out. Prepare the filling: pour tomatoes with boiling water for 1 minute, peel, cut crosswise, remove the seeds. Cut the tomato pulp and mozzarella into cubes. Heat the oven to 230°C.
Take a baking dish, grease with olive oil and sprinkle with flour. Knead the dough again, roll out thinly approximately according to the size of the mold and transfer it to the mold, making small sides around the edges. Prick the dough in several places with a fork. Spread tomatoes evenly on the dough, then mozzarella, salt, pepper, drizzle with olive oil and bake for 15-20 minutes. Garnish the finished pizza with fresh basil leaves.
