Pizza Margherita

Ingredients

• 2 1/4 cups (280g) all-purpose flour 2 1/4 cups (280g) all-purpose flour
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 1 teaspoon (5g) sugar 1 teaspoon (5g) sugar
• 1 tablespoon (15ml) extra virgin olive oil 1 tablespoon (15ml) extra virgin olive oil
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• 1 1/2 cups (360ml) tomato sauce 1 1/2 cups (360ml) tomato sauce
• 2 cups (200g) mozzarella cheese, shredded 2 cups (200g) mozzarella cheese, shredded
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories: 320 kcal / 1340 kJ
• Fat: 12g (6g saturated)
• Carbohydrates: 40g (2g sugars)
• Protein: 12g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, salt, and sugar. Make a well in the center and add the olive oil and warm water. Mix until a dough forms.
2. 2.
   Transfer the dough to a floured surface and knead for about 5 minutes, until smooth and elastic. Shape the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel and let it rise for 1-2 hours, or until doubled in size.
3. 3.
   Preheat the oven to 220°C (425°F). If you have a pizza stone, place it in the oven while preheating.
4. 4.
   Punch down the risen dough and divide it into two equal portions. Roll out each portion into a thin circle, about 12 inches in diameter.
5. 5.
   Transfer the rolled-out dough to a baking sheet or a pizza peel if using a pizza stone.
6. 6.
   Spread half of the tomato sauce evenly over each pizza crust, leaving a small border around the edges.
7. 7.
   Sprinkle the shredded mozzarella cheese over the sauce.
8. 8.
   Bake the pizzas in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
9. 9.
   Remove the pizzas from the oven and garnish with fresh basil leaves.
10. 10.
    Slice and serve hot.

Treat your ingredients with care...

• Flour — Use all-purpose flour for a classic pizza crust texture. Avoid using self-rising flour as it will affect the dough's consistency.
• Tomato sauce — Opt for a high-quality tomato sauce or make your own by blending fresh tomatoes with garlic, olive oil, and herbs.
• Mozzarella cheese — Use fresh mozzarella cheese for the best flavor and texture. If using pre-shredded cheese, make sure it is low-moisture and not too finely shredded.
• Basil leaves — Tear the basil leaves just before garnishing the pizza to preserve their freshness and aroma.
• Olive oil — Use extra virgin olive oil for a rich and authentic Italian taste.

Tips & Tricks

• For a crispier crust, preheat your baking sheet or pizza stone before placing the rolled-out dough on it.
• Experiment with different toppings such as sliced tomatoes, fresh garlic, or a sprinkle of oregano to add your own twist to the classic Margherita.
• If you prefer a thinner crust, divide the dough into three portions instead of two and roll them out accordingly.
• To achieve a smoky flavor, consider using a wood-fired oven or a pizza stone on a grill.
• Leftover pizza can be stored in the refrigerator for up to 3 days. Reheat in a preheated oven for a few minutes to restore its crispiness.

Serving advice

Serve the Pizza Margherita hot, straight from the oven. Cut it into slices and enjoy it as a main course or as a delightful appetizer for sharing with friends and family.

Presentation advice

To enhance the presentation, sprinkle some freshly torn basil leaves over the pizza just before serving. The vibrant green color will add a pop of freshness to the dish.