Recipes
Pizza Margherita

Pizza Margherita | Recipe

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Pizza Margherita | Recipe

Name: Pizza Margherita
Cook time: 20 min
Yield: 4 Personen
Ingredients: 700 g flour, type 00; 350 g water; 6 g active yeast; 20 g salt; 1 tin chopped tomatoes (400 g); 2 balls mozzarella; 2 bunches basil; 2 tbsp olive oil; 3 pinches salt; 4 pinches JS Pizza Topping

Nils – Head Chef

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Cooking Time:

20 min

Difficulty:

Easy

Persons

Ingredients

For the dough:
700 g

flour, type 00
350 g

water
6 g

active yeast
20 g

salt
For the topping:
4 pinches

Pizza Topping
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1 tin

chopped tomatoes (400 g)
2 balls

mozzarella
2 bunches

basil
2 tbsp

olive oil
3 pinches

salt

Method

Place all of the ingredients for the dough in a bowl and knead with an electric dough hook or by hand for about 10 minutes until the dough is shiny and smooth. Cover the dough with a damp cloth and leave to prove in a warm place for 4 hours.

Cut the dough into four evenly sized pieces and shape into balls. Place the balls on a floured tray, cover with a damp cloth and leave to prove for another 4 hours.

Place a pizza stone or baking tray in the oven and preheat to its highest temperature, or 250°C (top/bottom heat).

For the sauce, place the tomatoes in a bowl and season with Pizza Spice Topping and 3 pinches of salt. Drain the mozzarella and rip into chunks.

On a floured surface, prepare each ball of dough as follows: using your hands, stretch the ball from the centre outwards to create a thick rim. Keep stretching the pizza from the centre outwards until you reach the desired thickness.

Spread some of the tomato sauce over the base. Tear the mozzarella and arrange on top of the sauce. Wash and pat dry the basil, coarsely tear and sprinkle a few leaves over the base. Drizzle over half a tablespoon of olive oil.

Place the pizza in the oven and cook for around 4–5 minutes until crispy and brown. Remove from the oven and scatter with the remaining basil leaves.

Tip: The dough can also be prepared the day before. Just place the dough in the fridge after the first four hours of proving. Shape the dough into balls the next morning and allow to prove at room temperature for around 3–4 hours. Then follow the instructions as above.

Nutritional information: (Per person)

Calories
861 kcal

Carbohydrates
132 g

Protein
30 g

Fat
23 g