Nutrition Facts
2 servings
2
Homemade Margherita Pizza Recipe 100%
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Discover this 100% homemade margherita pizza recipe. A delicious recipe made in Italy that will delight both young and old food lovers.
For the dough
125 Flour
7 Baker's yeast
5 Salt
1 pinch Sugar
75 Warm water
5 Olive oil
For the tomato sauce
6 Tomato
1 Onion
1 Herb bundle
1 dash Olive oil
Salt
Pepper
For the topping
1 Mozzarella
Oregano
Directions
1
Preparation of the pizza dough. Pour the flour and salt into a mixing bowl. Mix. Place the yeast, sugar, and olive oil in a bowl and dissolve everything with warm water. Let it rest for 5 to 10 minutes. Pour this mixture into the mixing bowl and knead until a smooth dough is obtained. Cover the bowl with a damp cloth and let the dough rest in a warm place; it should double in volume.
2
Preparation of the tomato sauce. Peel and slice the onion, then sauté it with olive oil in a skillet or non-stick pan until it is lightly golden. Peel the tomatoes and cut them into cubes. Add them to the pan along with the herb bouquet, then let simmer. They will release water. Stir occasionally. When the juice begins to evaporate well and the sauce has a "smooth" consistency, add salt and pepper.
3
Cooking Preheat the oven to 230°C. Punch down the dough and roll it out into a 25 cm diameter circle on a floured surface. Spread the tomato sauce, then add a few cubes of mozzarella. Bake for about fifteen minutes. Serve immediately upon removal from the oven topped with basil leaves.
Ingredients
For the dough
125 Flour
7 Baker's yeast
5 Salt
1 pinch Sugar
75 Warm water
5 Olive oil
For the tomato sauce
6 Tomato
1 Onion
1 Herb bundle
1 dash Olive oil
Salt
Pepper
For the topping
1 Mozzarella
Oregano
Directions
Directions
1
Preparation of the pizza dough. Pour the flour and salt into a mixing bowl. Mix. Place the yeast, sugar, and olive oil in a bowl and dissolve everything with warm water. Let it rest for 5 to 10 minutes. Pour this mixture into the mixing bowl and knead until a smooth dough is obtained. Cover the bowl with a damp cloth and let the dough rest in a warm place; it should double in volume.
2
Preparation of the tomato sauce. Peel and slice the onion, then sauté it with olive oil in a skillet or non-stick pan until it is lightly golden. Peel the tomatoes and cut them into cubes. Add them to the pan along with the herb bouquet, then let simmer. They will release water. Stir occasionally. When the juice begins to evaporate well and the sauce has a "smooth" consistency, add salt and pepper.
3
Cooking Preheat the oven to 230°C. Punch down the dough and roll it out into a 25 cm diameter circle on a floured surface. Spread the tomato sauce, then add a few cubes of mozzarella. Bake for about fifteen minutes. Serve immediately upon removal from the oven topped with basil leaves.
Notes
-
helene-p32
Pizza You could eat it often without any problems. My suggestion: toppings according to your tastes, especially the three-cheese one with a nice salad. -
Greg
I just tested the dough. At first, I thought it was a failure. But after baking, it was nice and crispy with air pockets like in a pizzeria. My suggestion: preheat well and bake on the bottom of the oven. 1/2 ball of mozzarella is enough. -
Azucena
Margherita is a simple yet flavorful pizza, as long as it's made according to the traditional recipe and with tasty ingredients! You have to see and taste... For me, there are too many different herbs in this recipe, and it should not smell too much like a particular region! (especially because of the thyme, which has a very strong flavor that not everyone likes) Just fresh basil right out of the oven, like in Naples, is fine by me, as long as the tomato tastes like a tomato (choose a good variety) and the mozzarella (ideally fresh or buffalo) is abundant (how can there be just half a ball???). -
Lili
None
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