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Pizza Margherita

This classic Italian pizza is quick to make, has a deliciously crisp crust and a flavorful sauce to create those classic colors on a pizza.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Inactive Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 2 pizzas
Course: Dinner, Lunch
Cuisine: Italian
Ingredients Method

Ingredients
  

Pizza Dough
  • 1 Cup All-Purpose Flour
  • ½ Teaspoon Salt
  • 10 g Fresh Yeast approximately ⅕ of a 2 oz stick
  • Granulated Sugar
  • 115 ml Lukewarm Water
  • 2 Tablespoon Olive Oil
  • Cornmeal for sprinkling
Tomato Sauce
  • 3 Tables[ppm Extra-Virgin Olive Oil
  • 4 Garlic Cloves peeled and minced
  • 1 Can Marzano Tomatoes
  • Juice of ½ lemon
  • ½ Teaspoon Granulated Sugar
  • Pinch of Salt
Toppings
  • 1 Tablepsoon Extra-Virgin Olive Oil
  • Ball Mozerella
  • Basil Leaves

Method
 

Prepping the Dough
  1. Mix the flour and salt for the dough and create a well in the center. In a separate bowl, mix the yeast, sugar, and 1tablespoon of the warm water to create a thin cream.
  2. Pour the yeast into the flour well. Add olive oil and enough water for the ingredients to come together as a soft dough.
  3. Knead for 10 minutes, the dough should be smooth.
  4. Cover the dough with oiled cling film. Leave to rise somewhere warm but not hot until doubled in size. This should take about 45 minutes.
Making the Tomato Sauce
  1. Heat the olive oil in a frying pan over a medium heat. Fry the minced garlic for one to two minutes on a low heat until softened but without color.
  2. Add the tomatoes to the frying pan and squash them using the back of a wooden spoon.
  3. Bring to a boil. Add lemon juice, sugar, and salt.
  4. Reduce the heat to low and simmer for 5 to10 minutes until it has a saucy consistency. Season to taste.
Baking the Pizza
  1. Heat the oven to 475 degrees Fahrenheit and place the pizza stone or baking sheet in the oven.
  2. Uncover the dough and gently knock it back on a lightly floured worktop. Dividing the dough into 2 balls.
  3. Use either the tossing method or the knuckle stretch method to shape the dough into the pizza base (about 30 cm round).
  4. Dust a pizza peel or baking sheet with cornmeal and place the dough onto the surface.
  5. Brush with 1 tablespoon of the olive oil. Spread the tomato sauce over the top and place chunk of mozzarella over the top.
  6. Transfer the pizza onto the stone or the baking sheet in the oven. Bake for 12 to 15 minutes, until the crusts are golden, and the cheese is bubbling.
  7. Repeat process with the other half.
  8. Remove from the oven and top with basil before serving.
  9. Enjoy!!