Margherita pizza at home

95分 · 2人分

The dough needs time; everything after that is fast. A home oven will not reach four hundred degrees, so run it at maximum and preheat the tray inside.

材料

• 250 g Plain or bread flour
• 160 ml Warm water
• 3 g Instant dry yeast
• 5 g Salt
• 15 ml Olive oil
• 200 g Crushed canned tomatoes, or blended peeled ripe tomatoes
• 150 g Mozzarella
• 10 leaves Fresh basil

作り方

1. Mix flour, warm water, yeast and salt into a dough and knead about five minutes until smooth.
2. Cover and rest at room temperature until doubled, about an hour. In warm weather forty minutes is enough.
3. Heat the oven at its highest setting with the tray inside for at least twenty minutes.
4. Crush the tomatoes with a pinch of salt and a little olive oil. This sauce is not cooked.
5. Stretch the dough by hand into a thin base, leaving the rim thicker than the centre.
6. Spread the sauce thin, tear the mozzarella over it, and hold back the basil for now.
7. Slide the pizza onto the hot tray and bake seven to nine minutes, until the rim puffs and chars in spots.
8. Out of the oven, scatter the basil, add a little more olive oil and cut while hot.

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