Classic Italian Margherita pizza recipe
It features a thin crust, fresh mozzarella cheese, tomato sauce, and basil leaves
| PREP TIME | 12 h |
|---|---|
| COOK TIME | 15m |
| SERVES | 2 |
For pizza dough
500 gms ‘0’ Italian milled flour (store bought)
300 ml water
15 gms salt
4 gms yeast
50 ml olive oil
For toppings
1 cup tomato sauce (store bought)
2 cups cubed mozzarella
2 tbsp Parmesan cheese
Olive oil to drizzle on top
Dry oregano to taste
5 to 6 basil leaves
In a cup, dissolve the yeast in water. Keep aside.
In a bowl, combine pizza flour and water, and then add the olive oil once it is mixed well.
After all of the ingredients are combined, add the salt and continue mixing for a total of 12 minutes.
Once the dough is ready, let it rest for 10 minutes.
Next, again, mix it for 1 to 2 minutes before transferring it onto a work table where it can rest for another 10 minutes.
Cover the dough with oil and cling film during this time.
Divide the dough into 255g balls and allow it to rest overnight in the refrigerator.
Two to three hours before use, remove the dough from the fridge.
When ready, shape the dough into rounds by hand and top with tomato sauce (store bought), parmesan and mozzarella before baking.
You can blend the tomatoes with salt, olive oil, and basil leaves to create the homemade tomato sauce.
Once it is cooked, sprinkle with oregano, basil leaves, and olive oil.
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