Pizza Margherita

This pizza recipe is for a traditional, thin pizza margherita, as good as the real thing in Italy.


6-7 g. yeast
1.5 tsp. sugar
0.25 l. hot water
500 g. flower
1.5 tsp. salt
1 Tbsp. olive oil
250 - 400 g. pealed tomatoes
2 cloves of garlic, mashed
dried oregano
2 Tbsp. olive oil
salt & pepper
2 tsp. fresh basil (optional)
300 g. mozarella cheese
several slices of salted porc or sausage (optional)

Prep time:1-2 hours

Yield:2-3 servings

Required kitchen items:deep cake pan hot air oven


1. Put the yeast and sugar together and add 5cl. of the hot water.
2. Let it rest until it starts to foam (about 15 minutes)
3. Put 350-400 g. flower in a bowl and add the salt to it.
4. At the yeast/sugar/water concotion to the flower, the olive oil and the 0.2 l. hot water.
5. Blend everything until it becomes dough
6. Let the dough rest for 30-45 minutes.
7. While you're waiting you can start making the tomato sauce.
8. When the dough has rested enough divide it in 2-4 parts and roll them out on a clean table. Add flower if it's too sticky. Roll the dough until it's very thin (2-3 mm.). The shape doesn't matter. Remember to add flower while you roll it out, make sure it doesn't become sticky or you'll make holes!
Tomato sauce:
1. Put 1 Tbsp. olive oil in a deep pan and heat it moderately.
2. When the oil is hot add the garlic and bake it brown.
3. Add the pealed tomatoes and mash them until it becomes a sauce.
4. Add pepper, salt and basil.
5. Leave everything on a moderate fire for about 20-30 minutes.
1When the dough and tomato sauce is finished you can apply the topping.
1. Cut the mozarella cheese in small pieces (cubes)
2. Put the tomato sauce on the dough. Not too much!
3. Put the mozarella cheese on the though, don't be greedy here.
4. If you like porc or sausage add it too
5. Spread the dried oregano over the pizza, use a lot of it.
When everything is finished put everything in a hot oven with a temperature of 200-220° C.
Leave the pizzas in the oven until the cheese starts to boil. Enjoy!

posted by razz @ 6:13 PM,


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