Classic Margherita Pizza
📖 Why This Recipe Matters
"A blistered, chewy homemade pizza with San Marzano tomato, fresh mozzarella and basil. Simpler than you think with an overnight dough."
🛒 Ingredients
Serves:2
- 300g00 flour⭕
- 200mlwarm water⭕
- 5gfresh yeast(or 2g dried)⭕
- 8gsalt⭕
- 200gtinned San Marzano tomatoes(crushed)⭕
- 125gfresh mozzarella(torn)⭕
- handfulfresh basil⭕
- drizzleextra virgin olive oil⭕
🍳 Method
- 1Dissolve yeast in water. Mix into flour and salt to a rough dough. Knead 10 minutes until smooth.⭕
- 2Cover and prove at room temperature 2 hours, or overnight in the fridge for best flavour.⭕
- 3Divide into two balls. Stretch each by hand into a thin round on a floured peel.⭕
- 4Top with crushed tomato (season lightly), torn mozzarella and a drizzle of oil.⭕
- 5Slide onto the screaming-hot stone and bake 7-10 minutes until blistered.⭕
- 6Finish with fresh basil and a little more olive oil.⭕
💡 Chef's Tips
Get your oven as hot as it will go with the stone inside for at least 45 minutes. A cold stone gives a soggy base.
✅ Made By (44)
✅ john from sales
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