Pizza Margherita, is one of our favourite pizza’s! I usually only make it the summer as the basil and tomatoes are fresh from the garden…makes a huge difference:)
- 5 cups flour
- 2 cups warm water
- 2 and 1/4 tsp yeast
- 1 tsp sugar
- 1/4 cup or less of olive oil to mix in while making dough
Take yeast, sugar and mix in with the water in a large bowl, add the flour and start forming into dough, knead until its firm yet soft takes a few minutes. I use my mixer with dough hook for this.
Drizzle olive oil to prevent stickiness and it makes dough soft. Let rise covered in room temp for 1 hour. Punch air out and its ready to use.
- fresh tomato sauce
- 2 tomatoes
- fresh basil
- fresh mozzarella balls (bocconcini)
Roll dough with flour, place on a greased pan sprinkled with corn meal.
For toppings, sprinkle with parmesan add chopped tomatoes, season with salt. You can spread fresh tomato sauce on the bottom if desired then, top with freshly chopped basil and sliced mozzarella balls. Drizzle with olive oil bake in oven at 375- 500 till cooked (depending on oven) mine is a glass top so I cook it at 500, when I had my gas oven I cooked pizza at 400.