Italian Margherita Pizza Recipe

Ingredients

• Homemade pizza dough (approximately 500 g of dough)
• 340 g flour
• 1 tbsp. teaspoon of sugar
• 1 tbsp. teaspoon of dehydrated yeast, 1 tbsp. teaspoon of salt
• 1.5 tbsp. tablespoon of olive oil
• 225 g of lukewarm water
• Rest of Ingredients
• Two balls of mozzarella
• 60 g freshly grated parmesan
• 20 cl of tomato coulis
• 10 cherry tomatoes or a nice classic tomato
• 6 pitted black or green olives
• 12 basil leaves
• 2 pinches of oregano
• Extra virgin olive oil)

Preparation

For the thin pizza dough

1. To make this thin pizza dough, start by preparing all the ingredients.
2. Place 220 g of flour in the mixer bowl. Add the dehydrated yeast, powdered sugar and finally salt.
3. In another container, mix lukewarm water and olive oil. Place the bowl on the mixer fitted with the mixing paddle (sheet).
4. Run the mixer at low speed and pour in the water + oil mixture.
5. Mix until combined. Add the remaining flour.
6. Replace the mixer paddle with the dough hook and work the dough at maximum speed for a good 5 minutes.
7. The dough should come away from the walls of the bowl and form a homogeneous and compact ball.
8. If you don’t have an electric food mixer, you can knead this dough by hand for 10 minutes.
9. Place the dough in a lightly floured container. Cover with a clean cloth and leave to rise in a warm place for 2 hours.
10. Break the dough with the back of your hand.
11. It is ready to use. You can also make this dough the day before.
12. To do this, at this stage, cover the dough with cling film and set aside in a cool place.
13. Decorate with arugula!

Rest of the Preparation

1. Preheat the oven to 220°C.
2. Wash the tomatoes. If using a large tomato, cut it into thin slices. If they are cherry tomatoes, cut them in half.
3. Drain the mozzarella, cut it into strips. Wash and chop half of the basil. Coarsely chop the black olives. parchment paper, arrange the pizza dough into a rectangle. Cover it with the tomato coulis, sprinkle with oregano. Spread the mozzarella slices all over the pizza, then place the tomatoes, chopped black olives, and chopped basil.
4. Drizzle the Margherita pizza with a drizzle of olive oil and place in the oven for 15 to 20 minutes (watch carefully). Remove from the oven, add the remaining basil leaves.