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Pizza Margherita

Written by FDM

Topped with tomatoes, mozzarella, fresh basil, salt, and olive oil, this homemade pizza will take your taste buds to Naples.


500 g of flour
1 teaspoon of sugar
300 ml of water
5 g of salt
4 g of yeast
20 ml of extra virgin olive oil
500 g of tomatoes
2 small leaves of basil
400 g of mozzarella


To prepare the dough, pour the water into a bowl then add the salt and the oil and stir the emulsion thus obtained. In another bowl, sift the flour and add the baking powder and sugar. Pour the emulsion into it and start kneading by hand or with a fork. Keep a little flour and hot water that you will add little by little until you obtain a soft and elastic dough.

Keep kneading until it becomes smooth and soft but consistent. Form a ball that you will put in a large well-floured bowl on the bottom. Cover with plastic wrap then store in a warm place. Wait until the dough has doubled in size (about 2 hours). Meanwhile, coat two roasting dishes 34 cm in diameter with oil. Divide the dough in half. Extend the two halves one by one. In a small bowl, pour in the tomato sauce and season with olive oil and salt. With a spoon, distribute the sauce on each pizza and bake at 250 ° for about 6 to 7 minutes. During this time, drain the mozzarella well and cut it into cubes. Remove the pizzas from the oven and arrange the cubes of mozzarella harmoniously on top of the pizza, and return it to the oven for another 6 to 7 minutes. Garnish with a few fresh basil leaves.