Margherita Pizza
A blistered, chewy base with San Marzano tomato, fresh mozzarella and basil. Nothing else needed.
Prep
30 min
Cook
12 min
Total
42 min
Serves
4
Per serving
560 kcal
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Instructions
Step 1: Mix the flour, water, yeast and salt and knead for 10 minutes until smooth.
Step 2: Prove the dough for at least 4 hours, then divide into four balls.
Step 3: Heat the oven as hot as it goes with a pizza stone or heavy tray inside.
Step 4: Crush the tinned tomatoes with salt, no cooking needed.
Step 5: Stretch each dough ball by hand, leaving a thick rim.
Step 6: Spread a thin layer of tomato, tear over the mozzarella and drizzle with olive oil.
Step 7: Bake 7 to 10 minutes until the crust is puffed and charred in spots.
Step 8: Finish with fresh basil and serve straight away.
Ingredients
Quantities update automatically for 4 servings.
- 500 gStrong white flour
- 3 gFresh yeast — or 1 g dried
- 400 gTinned San Marzano tomatoes — hand crushed
- 250 gFresh mozzarella — torn and drained
- 10 leavesFresh basil
- 2 tbspOlive oil
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 560 kcal
- Protein
- 24 g
- Carbohydrates
- 72 g
- Fat
- 18 g
- Saturated fat
- 8 g
- Fibre
- 4 g
- Sugar
- 6 g
- Sodium
- 930 mg
These figures are estimates for general information only and are not medical or dietary advice.