Pizza Margherita

Ingredients for 3 servings:

• 500 g wheat flour type 405
• 20 g yeast, fresh
• 10 g salt
• 50 g olive oil, (50 ml)
• 320 g water (320 ml)
• Wheat flour, for dusting
• 6 tbsp tomatoes, pureed
• 3 tbsp tomato paste
• 2 tsp oregano
• 1 pinch of salt
• 1 pinch(s) of sugar
• 1 pinch of chili, to taste
• Pepper, fresh from the mill
• 5 slices of buffalo mozzarella
• 6 basil leaves
• 3 drops of olive oil
• 1 olive

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Italian, very simple, stone oven, pizza stone, for 3 round pizzas

This recipe is for 3 pizzas. Preparation: Preheat the oven to 250°C. If using a pizza stone (bread baking stone), it must be preheated for 1 hour in advance. Rub the yeast into the flour with your fingers, as if making crumbles. Add the salt, olive oil, and water, and knead everything into a dough. The dough can be kneaded by hand, but don’t be discouraged, as it will be very sticky at first and you might not really believe it will work. If you prefer, you can also use a dough hook. The dough needs to be kneaded for a total of 5-10 minutes. Let the dough rest in the refrigerator (!!!) for 1 hour or overnight. Preparation: For the tomato sauce, mix all the ingredients together. The consistency should be quite thick. If too thin, add more tomato paste. If too thick, add more tomato puree. Remove the dough from the refrigerator and divide into 3 equal pieces, forming each into a ball. Let it rise for another 10 minutes. Dust a work surface with flour and place the balls on it. Place the heel of your hand in the center of a ball of dough and press the dough away from your body to stretch it out. Turn the dough and press it away again. Repeat this process until it is almost round (it never works perfectly) and has a diameter of 20-22 cm. The dough should be slightly thicker around the edges. Place the pizza bases on a floured wooden peel and spread with the tomato sauce. For a Margherita, top the pizza as follows: 5 slices of buffalo mozzarella, fresh basil, an olive in the center, and a thin(!) drizzle of fresh olive oil over the top. You can also top the dough with other toppings, however you like. The important thing is not to make it too thick! Less is more. Place the topped pizza on the pizza stone (or, in a pinch, a regular baking sheet brushed with olive oil will do). Bake for 8-12 minutes at 240°C.