Margherita Pizza

This iconic pizza celebrates the simple perfection of quality ingredients in perfect harmony.

Pizza Dough

• 500g bread flour
• 325ml warm water
• 2 tsp active dry yeast
• 2 tsp salt
• 2 tbsp olive oil

Toppings

• 200ml pizza sauce or crushed San Marzano tomatoes
• 250g fresh mozzarella, torn into pieces
• Fresh basil leaves
• Extra virgin olive oil
• Sea salt and black pepper

Method

Make dough

1. Dissolve yeast in warm water, let foam 5 minutes.
2. Mix flour and salt, create well in center.
3. Add yeast mixture and oil, mix until shaggy dough forms.
4. Knead 8-10 minutes until smooth and elastic.
5. Rise 1-2 hours until doubled.

Assemble and bake

1. Preheat oven to highest setting (500°F+) with pizza stone.
2. Stretch dough into 12-inch circle, leaving thicker edges.
3. Spread sauce thinly, leaving 1-inch border.
4. Add torn mozzarella evenly across surface.
5. Bake 8-12 minutes until crust is golden and cheese bubbles.
6. Top with fresh basil, drizzle with olive oil.

Technique tips

• High heat is crucial for proper crust development
• Don't overload with toppings - less is more
• Fresh mozzarella adds moisture, so use sparingly

The beauty lies in the quality of each ingredient and the balance between them.