Margherita Pizza with Tomatoes, Mozzarella, and Basil
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Source: https://recipheon.com/en/recipes/main-dishes/margherita-pizza-with-tomatoes-mozzarella-and-basil
About this recipe
Margherita pizza with tomatoes, mozzarella, and basil is a simple Italian classic with a thin, crisp crust. The homemade dough rises and then bakes briefly at a very high temperature, leaving the edges browned, the center springy, and the cheese softly melted. Use ripe tomatoes or a good tomato passata, fresh mozzarella, and a few basil leaves added after baking. The listed quantities make two pizzas, ideal for a family lunch or dinner.
Ingredients
Dough
500 g pizza flour or type 00 all-purpose flour
325 ml lukewarm water
7 g dried yeast
10 g salt
1 tablespoon olive oil
Sauce and Toppings
250 g tomato passata
250 g mozzarella, torn into pieces
12 fresh basil leaves
1 tablespoon olive oil, for finishing
Steps
Put the flour in a large bowl, add the dried yeast and salt, then pour in the lukewarm water and 1 tablespoon of olive oil. Knead for about 8 minutes, until the dough is smooth, springy, and only slightly sticky.
Cover the bowl and leave the dough at room temperature for about 1.5 hours, until it has visibly increased in volume and become puffy.
Preheat the oven with a baking sheet or pizza stone inside to 250°C. Divide the risen dough into two portions and stretch each one on a lightly floured work surface into a thin round about 28 cm in diameter, leaving the edge slightly thicker.
Spread half of the passata over each round, leaving about 1 cm of the edge uncovered. Distribute half of the mozzarella over each pizza without completely covering the sauce.
Transfer the first pizza to the hot baking sheet or pizza stone and bake for about 8 minutes at 250°C, until the edge is deeply browned and the cheese is completely melted. Bake the second pizza in the same way.
Scatter the fresh basil over the hot pizzas, drizzle each one with half of the remaining olive oil, and serve immediately, while the edges are crisp and the center is soft.
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