Margherita pizza

Name: Margherita pizza
Cook time: 2 h
Total time: 2 h
Yield: 2
Ingredients: 1/3 cube (about 14 g) fresh yeast; 2-3 TABLESPOONS + 175 g + some flour; 7-10 Tbsp salt, 1 pinch of sugar; 4-5 Tbsp Olive oil; 1 can(s) (425 ml) Tomatoes; 7-10 Tbsp Pepper, sweet paprika; 3 medium-sized tomatoes; 250 g Mozzarella-Käse (z. B. Buffalo Mozzarella); 1 TABLESPOON dried ital. Herbs; 1/2 bunch/pot of basil; baking paper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 2

1/3 cube (about 14 g) fresh yeast
2-3 TABLESPOONS + 175 g + some flour
7-10 Tbsp salt, 1 pinch of sugar
4-5 Tbsp Olive oil
1 can(s) (425 ml) Tomatoes
7-10 Tbsp Pepper, sweet paprika
3 medium-sized tomatoes
250 g Mozzarella-Käse (z. B. Buffalo Mozzarella)
1 TABLESPOON dried ital. Herbs
1/2 bunch/pot of basil
baking paper

Directions

1
Crumble the yeast and dissolve in 1/8 l lukewarm water. Mix with 2-3 tablespoons of flour to the pre-dough and let it rise covered about 30 minutes. Mix 175 g flour, 1/2 tsp salt and sugar in a bowl. Knead with the pre-dough and 2 tablespoons of oil until smooth. Cut the dough in half, form into balls and let them rise covered in a warm place for about 45 minutes
2
Drain the canned tomatoes and crush them finely. Season with salt, pepper and paprika. Wash fresh tomatoes. Cut mozzarella and tomatoes into slices. Grate parmesan finely
3
Knead the dough balls vigorously on a little flour, roll out round (approx. 22 cm Ø). Place them offset on a baking tray lined with baking paper. Spread tomato sauce on top, leaving a rim of about 1 cm wide. Cover with tomato and mozzarella slices. Sprinkle with dried herbs and parmesan. Drizzle 2-3 tablespoons of oil over it
4
Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for 20-25 minutes. Wash and pluck the basil. Sprinkle on pizzas