Pizza Margherita
The Neapolitan classic: tomato, mozzarella and fresh basil on an airy crust.
- 150 min
- 699 kcal / serving
- easy
- vegetarian
- Protein
- 26 g
- Fat
- 23.5 g
- Carbs
- 92.6 g
Contains: gluten, milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 250 g type 00 wheat flour (or type 550)
- 160 ml lukewarm water
- 3 g dry yeast (approx. 1 tsp)
- 1 tsp salt
- 1 tbsp olive oil
- 200 g canned peeled tomatoes
- 125 g mozzarella
- 5–6 fresh basil leaves
- 1 tbsp olive oil (for drizzling)
- Salt
Method
- Mix the flour and yeast in a bowl. Add the water, olive oil and finally the salt.
- Knead vigorously for 8–10 minutes into a smooth, elastic dough.
- Shape the dough into a ball, cover and leave to rise in a warm place for 2 hours until roughly doubled. Tip: it becomes even more flavourful if it matures covered in the fridge for 24 hours instead; take it out 1 hour before baking.
- At least 30 minutes before baking, preheat the oven with a pizza stone or an upturned baking tray at the highest setting (ideally 250 °C, top and bottom heat).
- Roughly crush the tomatoes with a fork and season with salt. Tear the mozzarella into pieces and drain well on kitchen paper.
- On a little flour, press the dough out with your fingers from the centre outwards into a round of about 30 cm, leaving a slightly thicker rim. Do not use a rolling pin, or the air will escape.
- Spread the tomatoes thinly over the dough, leaving the rim free, and scatter the mozzarella on top.
- Slide the pizza onto the hot stone or tray and bake for 8–10 minutes until the rim is golden brown and the cheese has melted. If your oven only reaches 220–230 °C, allow 12–15 minutes.
- Top with basil and drizzle with olive oil.
Ingredients left over?
The CookGen app turns your leftovers into matching recipes – for free.
Get the app free