Pizza Margherita

pizza_making pizza_forno

Pizza Margherita

Makes 4 pizzas

For the dough
1 kg. of flour
25 gr. of yeast
a level tea spoonful of sugar
2 level spoonful of salt
3 spoonful of olive oil

For the sauce
400 gr. of tomato pulp
350 gr. of mozzarella cheese
a pinch of oregano
a pinch of salt
grated parmesan cheese
a drizzle of olive oil

Melt yeast, sugar and some temperature water in a glass.
Add it to 1/3 of the flour into a large bowl and mix it with your hands.
In an other glass mix salt with 3 spoonful of olive oil. Add this mixture to the dough
and work it with your hands. If the dough is too wet, add some flour.

When dough is elastic cut the top into a small cross. Sprinkle with some flour and place the dough in a bowl
and cover it with a dishcloth. Leave it to rest in a warm place for about 2 hours.
When the dough’s size has duplicated divide it into 3 balls.
Roll dough out on a floured surface until you obtain 3 mm diameter pizza bases.
Oil the pizza trays, add the dough, spread the tomato pulp and squash it with a fork, add a pinch of salt,
a pinch of oregano and grate some parmesan all over it.
Drizzle with olive oil and bake for 10/20 min. in preheated oven at maximum temperature, better in fan oven.
At the end (when the base is golden) add the pieces of mozzarella cheese and some basil leaves and cook for another 3/5 min.

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