Pizza Margherita
Ingredients
- For the dough
- 450 Pastry flour
- 1 packet Dry yeast
- 200 milliliters lukewarm water
- 1 pinch salt
- 3 Tbsps olive oil
- For the topping
- 1 lg can crushed Tomatoes
- 1 Tbsp Tomato paste
- salt
- freshly ground peppers
- 1 Tbsp oregano
- 2 packets Mozzarella
- 1 bunch Basil
Preparation steps
For the dough, mix flour with dry yeast in a mixing bowl. Add salt, olive oil and water and mix thoroughly with the dough hook of an electric mixer. Knead into a smooth dough until it pulls away from the edge of the bowl. If necessary, add up to 2 tablespoons of water. Cover and let rise in a warm place about 45 minutes.
For the topping, add tomatoes and the tomato paste to a saucepan and cook for 3 minutes over medium heat. Season with salt and pepper, stir in oregano and allow to cool.
Knead the dough on a floured surface again, divide into 2 parts and roll out thinly into rounds, forming a thick edge and place on 2 oiled baking sheets.
Top pizza dough with 2 tablespoons oil and spread the tomato mixture on top. Cut mozzarella into thin slices and spread over the tomato layer.
Bake pizzas one at a time in a preheated oven at 250°C (approximately 450°F) for 12-15 minutes. If using a convection oven, bake at 220°C (approximately 425°F) and bake pizzas together.
Before serving, sprinkle with basil leaves.
