Pizza · Italian Classics

Pizza
Margherita

Name: Pizza Margherita
Prep time: 45 min
Total time: 2 h 15 min
Yield: 2
Ingredients: 300 g Tipo 00 flour; 195 ml Water (lukewarm); 3 g Instant yeast; 7 g Salt; 15 ml Olive oil; 200 g San Marzano tomatoes (crushed); 200 g Fresh mozzarella fior di latte; 8 szt Fresh basil leaves; 10 ml Olive oil (to finish)

Time

45'

+ 1h 30' chilling

Diff.

medium

Kcal

680

/ serving

Servings

Gather 9 ingredients before cooking

Scale

Units

01 You'll need check when you have it

02 To finish last minute: ~60 min window

Step 01 of 07

Make the dough

300 g

3 g

7 g

195 ml

15 ml

Mix tipo 00 flour (300 g) with instant yeast (3 g) and salt (7 g). Add water (lukewarm) (195 ml) and olive oil (15 ml). Knead into a smooth, elastic dough — about 10 minutes by hand. The dough should stop sticking to your hands without feeling dry.

Tip

Don't add extra flour by eye — a slightly sticky dough makes better pizza. The stickiness is a feature.

Step 02 of 07

Prove at room temperature

Shape into a ball, cover with a damp cloth and leave in a warm spot. The dough should at least double in size.

Step 03 of 07

Make the sauce

200 g

15 ml

Crush san marzano tomatoes (crushed) (200 g) by hand (not blender) — you want a chunky texture. Season with salt and a splash of olive oil (15 ml). No cooking needed — the sauce will reduce in the oven.

Step 04 of 07

Stretch the dough

Divide the dough into 2 balls. Stretch each by hand on a floured surface — start from the centre, press and rotate. No rolling pin — it crushes the air bubbles.

Tip

Holes are fine. Pinch them shut. An irregular shape is authenticity, not failure.

Step 05 of 07

Top the pizza

200 g

Spread a thin layer of sauce (leave a 2cm border). Scatter torn pieces of fresh mozzarella fior di latte (200 g) — not too densely, or it'll pool together. No basil at this stage.

Step 06 of 07

Bake at maximum heat

Heat your oven to 250°C (top and bottom heat + fan if available) with a pizza stone or inverted baking sheet inside for at least 30 minutes. Slide in the pizza and bake until the crust is golden and the cheese is bubbling.

Warning

A hot surface is non-negotiable — heat the baking sheet by putting it in a cold oven. Without a hot base, the bottom will be rubbery.

Step 07 of 07

Finish and serve

8 szt

10 ml

Immediately after taking it out of the oven, add fresh fresh basil leaves (8 szt) and drizzle with olive oil (to finish) (10 ml). Eat straight away — pizza waits for no one.

Bon appétit

How did it turn out?

Enjoy — now it's a matter of patience and a good table.

Favourite

PizzaMargherita