MARGHERITA PIZZA
INGREDIENTS:
FOR THE DOUGH:
- 530g Pernerka Very Strong White Flour
- 20g fresh yeast or 10g of active dried yeast
- 1 tsp sugar
- 40ml + 300ml lukewarm water
- 4 tbsp olive oil
- 12g salt
PIZZA TOMATO SAUCE:
- 3 tbsp oil
- 1–2 medium onions (finely chopped)
- 3 cloves of garlic (minced)
- 1 tin of chopped tomatoes
- 1.5 tsp oregano (fresh or dried)
- 1.5 tsp sugar
- Salt and pepper to taste
REMAINING INGREDIENTS:
- Tomatoes (sliced into rounds)
- Mozzarella cheese
- Basil
TIPS AND TRICKS:
Allow the dough to rise properly before using it.
INSTRUCTIONS:
1) First, activate the yeast. Add the fresh yeast or the active dried yeast to 40ml of lukewarm water. Add the sugar, mix well and leave to activate for about 10-15 minutes.
2) Pour the activated yeast mixture into a bowl, add the oil, salt and the flour and knead for about 10 minutes until you get smooth, elastic dough. You can knead the dough by hand or in a stand mixer.
3) Cover the bowl and let the dough rise in a warm place for at least 60 minutes or until double in size.
4) Prepare the pizza tomato sauce. Put the oil in a shallow pan over low heat, add the finely chopped onions and let them sizzle until they’re almost translucent. Add the minced garlic and cook for a couple minutes more. Next, add the tinned tomatoes and continue cooking until the most of the liquid has evaporated. Season with sugar, salt, pepper and the oregano. Mix well, then remove the pan from the heat and let the sauce cool down.
5) Tip the risen dough onto a clean worktop, knock it back, then roll it out into an even circle. Spread the pizza tomato sauce onto the dough, top with the sliced tomatoes and the Mozarella cheese.
6) Bake in the preheated oven at 220˚C/200˚C fan assisted oven for 15 minutes.
7) Remove the pizza from the oven, decorate with some fresh basil leaves and serve. Enjoy!