Ingredients for Margherita pizza
-
3-4 pizza dough
Dough for pizza (hydration 64%)
- 400 ml tomato sauce
- 4-5 mozzarella cheese
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbsp marjoran for garnish
- 10 gr basil leaves (fresh)
- Flour for dusting
- 4-5 tbsp flour
- 2 tbsp semolina
Cooking Instructions for making Margherita pizza
Prepare the pizza dough from my reference recipe.
Dough for pizza (hydration 64%)
2 hours before the serving time:
1. Remove out the dough from the fridge
2. Prepare the sauce
3. Strain the cheese mozzarella (overnight on the strainer will be a good idea in the fridge) – to reduce the water content.
1 hour before the serving time, pre heat the oven with pizza stone on 240° C.
Sauce pizza: mix the tomato sauce with salt and pepper. Keep it aside.
Slice the mozzarella into small pieces.
Prepare other toppings as your wish: tuna, vegetables, salami, etc.
On table, mix the flour and semolina.
Remove one piece of dough from the tray. Dip the dough into the flour, pat the flour a bit, place the dough on the table.
Use your finger to press the middle part of dough, spread it to the right/ left slowly without too much pressure.
Leave the edge a bit thicker.
Place the dough on the baking paper if you are worried about the pizza dough will stick on the stone/ peeler.
Spread the tomato sauce evenly on the dough, add the cheese as well.
Bake it for 5-10 minutes until the edge of pizza is golden brown and cheese is melted.
Remove the pizza out of oven, brush olive oil on the edge of pizza, sprinkle marjoran and basil leaves.
Add any toppings as your wish. Idea:
1. Tuna, capern seeds
2. Mushroom
3. Mixed vegetables
4. Salami, chorizo, rucola leaves
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