Homemade Pizza Margherita
Authentic homemade Pizza Margherita, with a tender crust, San Marzano tomato sauce, fresh mozzarella, and aromatic basil. Simple and delicious.
32 min2 servingsAdvancedItalian
733kcal / serving
26.2 gprotein
100.7 gcarbs
24.6 gfat
Ingredients
- 250 grams Type '00' flour
- 150 ml Lukewarm water
- 3 grams Fresh yeast
- 5 grams Fine salt
- 1 tablespoon Extra virgin olive oil
- 200 grams Peeled San Marzano tomatoes
- 125 grams Fresh mozzarella (buffalo or fior di latte)
- 5 leaves Fresh basil
- 10 grams Grated Parmesan Reggiano (optional)
Directions
- In a bowl, dissolve the yeast in lukewarm water. Let sit for 5 minutes until activated.
- Incorporate the '00' flour and salt. Mix until a shaggy dough forms.
- Knead on a floured surface for 10 minutes until elastic.
- Ferment the dough in an oiled and covered bowl for 1-2 hours at room temperature until doubled in volume.
- Preheat the oven to 480°F (250°C) with a pizza stone or inverted baking sheet.
- Divide the dough into two, form balls, and let rest for 15 minutes covered.
- Stretch each ball by hand or with a rolling pin to a 10-12 inch (25-30 cm) diameter.
- Top with crushed San Marzano tomato sauce, salt, and olive oil, leaving a border for the crust.
- Add fresh mozzarella pieces and basil leaves.
- Slide the pizza onto the hot stone and bake for 8-12 minutes at maximum temperature until golden and melted.
In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.
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