Margherita Pizza
Simple, fresh and unbeatable: San Marzano tomatoes, mozzarella and basil on a crisp base.
Ingredients
- 500g strong bread flour
- 325ml warm water
- 7g dried yeast
- 2 tsp salt
- 2 tbsp olive oil
- 200g San Marzano tomatoes, crushed
- 250g fresh mozzarella, torn
- Fresh basil leaves
- Olive oil to finish
Method
Mix the flour, yeast and salt, then add the water and olive oil to form a dough.
Knead for 10 minutes until smooth and elastic, then leave to prove for 1-1.5 hours until doubled.
Preheat your oven as hot as it will go, with a pizza stone or tray inside.
Divide the dough in two, stretch each piece into a thin round, and top with crushed tomatoes.
Bake for 8-10 minutes until the crust is blistered and golden.
Scatter over the mozzarella and basil, drizzle with olive oil and serve immediately.
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