Pizza Margherita

Name: Pizza Margherita
Total time: 1500 s
Yield: 4 servings
Ingredients: 3 1/3 cups flour (about 500 grams); 2 tablespoons yeast (about 30 grams); 1/2 cup warm water (about 125 ml); 1 teaspoon salt (about 5 grams); 1/3 pizza dough; 5 1/3 ounces mozzarella cheese (about 150 grams); 5 1/3 ounces ripe tomatoes (about 150 grams); 12 basil leaves; 3 tablespoons extra virgin olive oil; salt to taste; pepper to taste

Rosalia Santiago santiago @cook_26551201

Pizza Margherita is a popular Italian pizza often enjoyed in restaurants. This recipe was created in 1889 in Naples, in the Campania region.

Rosalia Santiago santiago @cook_26551201

Pizza Margherita is a popular Italian pizza often enjoyed in restaurants. This recipe was created in 1889 in Naples, in the Campania region.

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Ingredients

25 minutes

4 servings

for the dough:
3 1/3 cupsflour (about 500 grams)
2 tablespoonsyeast (about 30 grams)
1/2 cupwarm water (about 125 ml)
1 teaspoonsalt (about 5 grams)
ingredients for Pizza Margherita
1/3pizza dough
5 1/3 ouncesmozzarella cheese (about 150 grams)
5 1/3 ouncesripe tomatoes (about 150 grams)
12basil leaves
3 tablespoonsextra virgin olive oil
salt to taste
pepper to taste

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Steps

25 minutes

1

For the dough:
2

Dissolve the yeast in a little warm water and add 2 or 3 tablespoons of flour, stirring until you have a smooth dough. Cover with a cloth and let rise for 30 minutes in a warm place.
3

Sift the remaining flour into a bowl and mix with the starter dough. Add a little salt and knead vigorously to form a consistent dough.
4

Work for 10 minutes until you achieve a very elastic dough and add the warm water. Sprinkle with a little flour, cover, and let rise for 1 hour in a warm place.
5

For the pizza:
6

Preheat the oven to 480°F (250°C). Grate the mozzarella cheese and cut the tomatoes into concassé.
7

Procedure:
Roll out the dough with a rolling pin, or stretch it by hand if you don't have one.
8

Spread a little extra virgin olive oil on the dough and use mozzarella cheese and tomato concassé as the base.
9

Add the basil leaves, season with salt and pepper, and drizzle with a little extra virgin olive oil.
10

Bake at 480°F (250°C)