Pizza Margherita

Name: Pizza Margherita
Total time: 10800 s
Yield: 2-4 servings
Cuisine: British
Ingredients: 260 g bread flour; 220 g lukewarm water; 1 tsp instant yeast; 1 tsp sugar; 3 Tbsp olive oil; 1 tsp salt

Bianca Mwale @bianca_eatsy

Zomba, Malawi

I tried my hand at an Italian pizza and, needless to say, I’ll definitely be doing this again very soon! I have a few pointers from this little experiment that will help me make it even better next time.

I definitely undercooked my dough (not by much, though) because my heavily preheated pizza pan started making some funny sounds in the convection oven, and I was suddenly scared of burning the house down 😂. Now I know not to be afraid, or better yet, maybe it’s time to invest in a pizza stone (or pizza oven 🤭). Nonetheless, we rose to the occassion 😉 (tell me you saw what I did there) #CookpadApron2026

Bianca Mwale @bianca_eatsy

Saved

Ingredients

3hr

2-4 servings

260 gbread flour
220 glukewarm water
1 tspinstant yeast
1 tspsugar
3 Tbspolive oil
1 tspsalt

Saved

Steps

3hr

1

Whisk together the yeast, sugar, oil, and water in a mixing bowl, until the yeast dissolves
2

Add flour, salt and mix until combined to form a shaggy dough
3

With oiled hands, stretch and fold the mixture over itself atleast three times. Cover and let rest for 30 minutes
4

Do another stretch and fold, cover and let rise for about 2 hours
5

Once dough has doubled in volume, generously flour a large piece of parchment. Gently pour the dough down onto the parchment without deflating it. Shape into a ball, flour well underneath, cover with a bowl, and rest 15 minutes
6

Preheat oven at maximum temperature with the tray inside for 35minutes
7

Meanwhile, press dough from the center pushing outward, keeping the edges thick and the middle thin
8

Layer the pizza by spreading pormodorro sauce, then mozzarella, and dried basil
9

Transfer parchment onto cardboard and slide it onto the preheated oven tray. Bake 9 minutes (no more, otherwise the dough will become hard)
10

Serve and enjoy 😉