Chiudi

RGFE

Pizza Margherita

Time 1h30m Difficulty Medium Serves 4

For the pizza dough:

  • 400 g strong plain flour
  • 15 g fresh yeast
  • 200 ml water
  • salt

For the topping:

  • 300 g canned finely-chopped tomatoes
  • 150-200 g mozzarella
  • 40 g extra-virgin olive oil
  • fresh basil to taste
  • salt to taste

Dissolve the yeast in warm water. Add the flour, a pinch of salt and knead the dough until it is smooth and elastic. Roll out the dough with a rolling pin, place it on a greased baking sheet and leave it to rise for about 40 minutes covered with a clean tea towel. Then add the tomatoes, a pinch of salt and the mozzarella cut into slices. Drizzle with olive oil and bake in a preheated oven at 200°C for about 20 minutes. Serve the pizza piping hot straight from the oven sprinkled with a few leaves of basil