Margherita Pizza

A thin, airy crust charred by oven heat. Bright tomato sauce meets pools of melted mozzarella, finished with fresh basil that releases its aroma the moment it hits the hot pie.

• Prep time: 30 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 730
• Protein: 28 g
• Carbs: 101 g
• Fat: 25 g

Ingredients

• 500 g Wheat flour ( preferably type 00 )
• 320 ml Mineral water ( room temperature )
• 15 g Fresh baker's yeast ( crumbled )
• 10 g Gray sea salt ( fine )
• 400 g Round tomato ( blended into sauce )
• 250 g Buffalo milk mozzarella ("di bufala") ( diced and drained )
• 30 g Parmesan cheese ( grated )
• 1 piece Basil ( fresh leaves )
• 2 tbsp Extra virgin olive oil ( for serving )
• 400 g San Marzano peeled tomatoes ( drained )

Instructions

1. Dough preparation

   Mix the flour, mineral water, fresh baker's yeast, and grey sea salt. Knead until the dough is smooth, elastic, and no longer sticks to your fingers. Let it rise for 2 hours at room temperature under a damp cloth.

2. Sauce preparation

   Blend the round tomatoes and the San Marzano peeled tomatoes with a pinch of salt and a drizzle of extra virgin olive oil. The sauce should remain raw and not be cooked before being spread on the dough.

3. Shaping and topping

   Divide the dough into balls. Stretch each ball by hand on a floured work surface, starting from the center towards the edges to push air into the crust. Spread the sauce, then add the mozzarella and parmesan.

4. High-heat cooking

   Bake at the maximum oven temperature. The pizza is ready when the crust is well-puffed, colored with brown spots, and the cheese is bubbling in the center. Add fresh basil and a drizzle of olive oil upon removal.

Chef's tips

• Drain the mozzarella 2 hours beforehand to prevent the pizza from getting soggy.
• Never use a rolling pin; it destroys the air bubbles in the dough.
• Preheat your oven for at least 45 minutes at its maximum setting.

Storage

Eat immediately out of the oven to preserve the crust's crispness.