Pizza Margherita

Name: Pizza Margherita
Total time: 100 min
Yield: 2
Cuisine: Italian
Ingredients: 250 g Plain wheat flour; 160 g Water; 4 g Dried baking yeast; 4 g Salt; 15 g Olive oil; 140 g Tomato passata; 150 g Mozzarella, drained; 8 g Fresh basil

A home-oven pizza with tomato, mozzarella and fresh basil.

Estimated total time: 100 minutes2 portionsAbout 740 kcal per portion

Margherita pizza — real photograph — Photo: Bex Walton from London, England · CC BY 2.0 · Photo source. Photograph visually checked against dish name. Representative preparation; ingredients and plating may differ from linked recipe.

Ingredients for 2 portions

250 g Plain wheat flour
160 g Water
4 g Dried baking yeast
4 g Salt
15 g Olive oil
140 g Tomato passata
150 g Mozzarella, drained
8 g Fresh basil

Method

Mix flour, yeast, salt, water and 5 g oil. Knead for 8 minutes, cover and leave in a warm place for about 60 minutes until noticeably risen.
Heat the oven to 240°C conventional with a heavy baking tray inside. Drain and tear the mozzarella; mix passata with 5 g oil.
Stretch the dough on baking paper into one large pizza or two small ones. Spread with tomato and scatter over the mozzarella.
Transfer carefully onto the hot tray. Bake for 12–15 minutes until the crust is browned and cooked beneath. Finish with basil and remaining oil.

Includes about 60 minutes rising time; cooler rooms need longer. Choose mozzarella with vegetarian rennet if required.

Pizza Margherita

Allergens and ingredient checks

Listed allergens: gluten, milk. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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