Margherita pizza

Name: Margherita pizza
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1/3 cube (about 14 g) fresh yeast; 200 g Flour; 7-10 Tbsp Salt; 4 TABLESPOONS Olive oil; 3 Tomatoes; 250 g Mozzarella cheese; 50 g Parmesan cheese; 1/2 bunch Basil; 2 TABLESPOONS Tomato paste; 7-10 Tbsp Pepper; 7-10 Tbsp Basil; 7-10 Tbsp Flour; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1/3 cube (about 14 g) fresh yeast
200 g Flour
7-10 Tbsp Salt
4 TABLESPOONS Olive oil
3 Tomatoes
250 g Mozzarella cheese
50 g Parmesan cheese
1/2 bunch Basil
2 TABLESPOONS Tomato paste
7-10 Tbsp Pepper
7-10 Tbsp Basil
7-10 Tbsp Flour
baking paper

Directions

1
Crumble the yeast and dissolve in 1/8 litre lukewarm water. Mix flour and 1/2 teaspoon salt. Add the yeast mixture and knead with the dough hooks of the hand mixer. Also knead in 2 tablespoons of oil.
2
Cut the dough in half, form into balls, cover and leave to rise in a warm place for about 45 minutes. In the meantime wash, clean and slice the tomatoes. Cut mozzarella into slices as well. Grate parmesan.
3
Wash the basil, pluck the leaves. Knead dough balls on a little flour, roll out round (22 cm Ø). Place a base on a baking tray lined with baking paper. Spread with tomato paste, leaving a rim of about 2 cm wide.
4
Top with slices of tomato and mozzarella and basil. Season with salt and pepper. Sprinkle with parmesan. Drizzle 1 tablespoon of olive oil over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes.
5
Place the base on another baking tray and process in the same way. Serve garnished with basil.