Pizza Margherita Melting and Light

Method

1. 1

   Prepare the base dough: Pour the flour into a bowl, add the water and mix with the hands until you get a homogeneous ball of dough. Cover the bowl with a towel and let stand for 20 minutes at room temperature.

2. 2

   Knead the dough: Transfer the ball of dough to another bowl and add salt, baking yeast and olive oil. Stretch vigorously for 10 minutes (you can use a robot with kneading hook if you want) until you get a smooth and elastic dough.

3. 3

   First lift: Place the dough in an oiled bowl, cover it with a towel and let stand until the dough doubles in volume. This usually takes 1-2 hours depending on the temperature.

4. 4

   Shape pizza: On a lightly oiled work surface, ungass the dough by kneading it gently to remove the air. Form a ball and place it on a baking sheet covered with sulphurized paper.

5. 5

   Remove the dough: With the fingers and phalanges, gently stretch the dough gradually until you get a thin disc while keeping slightly thicker edges. Be patient to avoid digging the dough.

6. 6

   Garnish pizza: Pour the tomato sauce over the dough and spread it evenly. Place the mozzarella on it generously, sprinkle with fresh basil leaves and sprinkle with oregano depending on your preferences.

7. 7

   Final cooking: Bake your pizza at 210°C for 10 to 15 minutes until it is golden and crispy. Get it out of the oven, let it cool for a few moments and enjoy your delicious Margherita pizza home!

Nutrition

calories

342 kcal

fatContent

16 g

fiberContent

1 g

sugarContent

2 g

sodiumContent

534 mg

proteinContent

13 g

cholesterolContent

25 mg

carbohydrateContent

36 g

saturatedFatContent

7 g

unsaturatedFatContent

9 g

Indicative values from the source, for the original recipe.

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