Handmade Pizza Margherita
- 7 g active dry yeast
- 2 tbsp active dry yeast
- 2 tsp salt
- ½ tsp sugar
- 250 ml water
Add warm water to a bowl, then add the yeast, sugar and olive oil. Mix until all ingredients are melted.
- 500 g Italian 00 flour
Start adding flour to the bowl little by little while mixing with a big spoon.
When all the flour is added, start kneading the dough with your hands.
When you get an homogeneous dough without any lumps, cover the bowl with a clean kitchen towel and place it in the turned off oven. Let it rest and allow the dough to rise for at least 2.5 hours.
After resting time your dough will have doubled its volume.
Roll out the dough on an oiled baking dish or pizza tray. (Here I have used half of the dough to make two separate pizze).
- 400 g tomato sauce
- 1 tbsp extra-virgin olive oil (for coating)
Then add tomato sauce and a bit of olive oil. Bake at 250 degrees for 10 minutes.
- 250 g mozzarella cheese
- 4 leaves basil
Add the sliced mozzarella cheese and a few basil leaves. Bake for 5 minutes until the mozzarella is fully cooked.
And your pizza is ready! 🍕✌️