Pizza Margherita
A thin pizza with tomato, fresh mozzarella, and basil, baked hot until the crust blisters.
Serves 4
Prep 2 hr
Cook 12 min
Ingredients
- 3 1/2 cups bread flour
- 1 1/4 cups warm water
- 1 teaspoon instant yeast
- 2 teaspoons salt
- 1 tablespoon olive oil
- 1 cup crushed canned tomatoes
- 8 oz fresh mozzarella, torn
- 10 fresh basil leaves
- 2 tablespoons olive oil, to finish
Steps
Step 1. Mix the flour, water, yeast, salt, and 1 tablespoon of oil. Knead for 8 minutes until smooth. Cover and let rise 1 to 1.5 hours until doubled.
Step 2. Heat the oven with a baking sheet or pizza stone inside to 500°F for 45 minutes.
Step 3. Divide the dough into 2 balls. Stretch each into a 12-inch circle on parchment.
Step 4. Top with tomatoes and mozzarella. Slide onto the hot sheet.
Step 5. Bake for 8 to 12 minutes, until the crust is golden and spotty. Top with basil and a drizzle of oil.
Where this recipe comes from
Yoribang Italian recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Italian dishes. Use the best canned tomatoes, olive oil, and cheese you can find, since there is little else in many of these dishes. Salt the pasta water well, until it tastes like mild seawater, and save a cup of it before draining.