Main
Margherita pizza (Italy)
- Preparation time
- 35 min
- Servings
- 2 pizzas
Ingredients
- Pizza doughview the recipe — to buy1
- Tomato — to buy3
- Mozzarella — to buy125 g
- Basil — to buya few leaves
- Olive oil — to buy1 tbsp
Preparation
If your dough comes from the fridge, take it out at least 30 minutes before using and let it come back to room temperature: cold dough shrinks back and is hard to stretch. If you're making it yourself, let it rise for 1-2 hours under a towel until it doubles in size.
Preheat the oven to 240-250°C (top and bottom heat if possible), with the tray or pizza stone inside from the start: a hot tray gives a crisp base.
Stretch the dough from the centre outwards with your hands or a rolling pin, without overworking it, to keep some air in the dough.
Cover with drained crushed tomatoes (not too much, or the pizza will get soggy) and a drizzle of olive oil, leaving the edges bare.
Add the mozzarella in pieces (also drained, to avoid excess water) and bake for 10 to 12 minutes on the hot tray, until the edges are nicely puffed and golden.
Add fresh basil and a drizzle of olive oil as soon as it comes out of the oven: the heat is enough to release its aroma without burning it.