Chiudi

RGFE

Pizza Margherita

Time 1h30m Difficulty Medium Serves 4

For the pizza dough:

  • 16 oz strong plain flour
  • 1/2 oz fresh yeast
  • 7 fl oz water
  • salt

For the topping:

  • 10 oz canned finely-chopped tomatoes
  • 6-7 oz mozzarella
  • 3 tablespoons extra-virgin olive oil
  • fresh basil to taste
  • salt to taste

Dissolve the yeast in warm water. Add the flour, a pinch of salt and knead the dough until it is smooth and elastic.
Roll out the dough with a rolling pin, place it on a greased baking sheet and leave it to rise for about 40 minutes covered with a clean tea towel. Then add the tomatoes, a pinch of salt and the mozzarella cut into slices.
Drizzle with olive oil and bake in a preheated oven at 400°F for about 20 minutes.
Serve the pizza piping hot straight from the oven sprinkled with a few leaves of basil.