Homemade Pizza Margherita

⏱ 40 min · 🍽️ 4 Portionen · 🧂 10 Zutaten

Zutaten

  • 500 g plain flour
  • 325 ml cold water
  • 2 g instant yeast
  • 12 g salt
  • 15 ml olive oil
  • 1 can whole peeled tomatoes (400 g)
  • 250 g mozzarella
  • 1 bunch fresh basil
  • 15 ml olive oil for drizzling
  • 1 pinch salt for the sauce

Zubereitung

  1. Combine the flour, yeast and salt in a large bowl. Pour in the cold water and olive oil, then bring everything together by hand into a shaggy, sticky dough. Resist the urge to knead it.
  2. Cover the bowl and leave the dough at room temperature overnight. It should roughly double and look bubbly across the surface.
  3. Turn the dough onto a floured surface, divide it into four pieces and fold each one from the outside in to form a taut ball. Cover and let the balls relax.
  4. Slide a baking tray upside down onto the top shelf and heat the oven as high as it will go. That preheated metal is what crisps the base.
  5. Crush the tinned tomatoes by hand with a pinch of salt until you have a rough, chunky sauce. Tear the mozzarella and drain it on kitchen paper so it does not flood the pizza.
  6. Press one dough ball flat with your fingertips, working from the centre outwards and leaving a raised rim. Spread a thin layer of sauce and dot over the mozzarella.
  7. Slide the pizza onto the hot tray and bake until the rim is blistered and golden and the cheese bubbles. Add basil and a drizzle of olive oil, then repeat with the remaining three.
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Homemade Pizza Margherita
📖 Culinse
vegetarianitalianclassiceasy

Homemade Pizza Margherita

An overnight dough that puffs into a blistered, airy crust, topped with nothing but crushed tomatoes, torn mozzarella and basil. A screaming-hot oven does the rest..

⏱

Kochzeit

40 min

🍽️

Portionen

4

🧂

Zutaten

10

Original ansehen ↗

Nährwerte

pro Portion

650 kcal

Kalorien

24 g

Eiweiß

20 g

Fett

93 g

Kohlenhydrate

Zutaten

Für 4 Portionen

Geschätzte Kosten~4,15 € · ~1,05 €/Portion

Zubereitung

  1. 1

    Combine the flour, yeast and salt in a large bowl. Pour in the cold water and olive oil, then bring everything together by hand into a shaggy, sticky dough. Resist the urge to knead it.

  2. 2

    Cover the bowl and leave the dough at room temperature overnight. It should roughly double and look bubbly across the surface.

  3. 3

    Turn the dough onto a floured surface, divide it into four pieces and fold each one from the outside in to form a taut ball. Cover and let the balls relax.

  4. 4

    Slide a baking tray upside down onto the top shelf and heat the oven as high as it will go. That preheated metal is what crisps the base.

  5. 5

    Crush the tinned tomatoes by hand with a pinch of salt until you have a rough, chunky sauce. Tear the mozzarella and drain it on kitchen paper so it does not flood the pizza.

  6. 6

    Press one dough ball flat with your fingertips, working from the centre outwards and leaving a raised rim. Spread a thin layer of sauce and dot over the mozzarella.

  7. 7

    Slide the pizza onto the hot tray and bake until the rim is blistered and golden and the cheese bubbles. Add basil and a drizzle of olive oil, then repeat with the remaining three.