Pizza Margherita

No need to go out for dinner when you can whip up this 5-star classic pizza at home.

The ingredient of Pizza Margherita

• 100 ml passata of tomato sieved tomatoes or roasted tomato sugo see recipe
• 2 tablespoons of chopped basil leaves plus small leaves for garnish
• 1 clove garlic finely chopped
• 4 bocconcini sliced 1 cm thick
• 2 tablespoons freshly grated parmesan cheese
• 8 cherry tomatoes cut in two
• extra virgin olive oil drizzle
• 2 cups 300g strong bakers flour see note most of the dust
• 7 g sachet of dry active yeast
• 1 teaspoon powdered sugar
• 1 tablespoon of olive oil as well as supplements of fat

The Instruction of pizza margherita

• for the pizza bases sift flour into a large bowl stir in the yeast sugar and 1 teaspoon of salt make a well in the centre and add 200ml warm water with the oil bring together with a wooden spoon or with your hands then turn out the dough on a floured surface knead for 5 minutes by hand or in an electric mixer with a dough hook until the dough is smooth
• lightly grease the cleaned bowl with a little oil then add the dough and cover with a cloth set aside in a warm place to prove for 1 hour or until doubled in size
• preheat the oven to 240u00b0c knock back the dough by punching it to remove air and divide into 2 balls roll out the dough on a floured surface until you have 2 very thin 25cm diameter pizza bases carefully transfer to 2 baking sheets lightly floured
• combine passata or sugo with basil and garlic then spread on the pizza bases leaving 2 cm of border divide the bocconcini between bases then scatter with parmesan and cherry tomatoes cutside up drizzle with olive oil and bake in the oven for 8 10 minutes until the cheese has melted and pizza bases are crisp and lightly browned on the edges
• watering pizzas with a little more olive oil garnish with small basil leaves then serve immediately

Nutritions of Pizza Margherita

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