Pizza Margherita

Ingredients

• All-purpose flour (00)500 g
• Water325 ml
• Dry yeast7 g
• Canned peeled tomatoes400 g
• Fior di latte mozzarella300 g
• Fresh basil1 bunch
• Extra virgin olive oil30 g
• Fine salt10 g

Allergens

Gluten, Milk

Method

1. In a large bowl, dissolve the yeast in lukewarm water (about 25°C).
2. Gradually add the sifted flour and begin to knead vigorously by hand or with a stand mixer.
3. Add the salt halfway through and continue kneading for 10-15 minutes until the dough is smooth and elastic.
4. Shape into a ball, cover with a damp cloth, and let rise at room temperature (approx. 22-24°C) for 90 minutes or until doubled in size.
5. Divide the dough into 4 equal portions, shape them into balls, and let rest covered for another 30 minutes.
6. Meanwhile, crush the peeled tomatoes with a fork and dice the mozzarella, letting it drain in a sieve to remove excess whey.
7. Preheat the oven to its maximum temperature (250-280°C). Stretch each dough ball by hand from the center towards the edges on a floured surface.
8. Top with tomato sauce and a drizzle of oil, then bake on the bottom rack for 6-8 minutes or until the crust is golden.
9. Add the mozzarella and bake for another 2-3 minutes on the top rack until melted.
10. Remove from the oven and garnish with fresh basil leaves and a final drizzle of raw olive oil.