Pizza "Margarita"
4 servings
110 minutes
Margherita pizza is a true classic of Italian cuisine, embodying simplicity and refinement of taste. Its history dates back to 1889 when Queen Margherita of Savoy visited Naples, and local pizzaiolo Raffaele Esposito created a pizza in the colors of the Italian flag — red tomato sauce, white mozzarella, and green basil. This combination creates a harmony of flavors: tender dough with a slight crunch, juicy tomatoes, creamy mozzarella, and the fresh aroma of basil. Margherita pizza is perfect for those who appreciate traditions and pure, natural ingredients. It can be served as a standalone dish or paired with a glass of light white wine for true Italian enjoyment.
1
For the test, pour warm water into a large bowl, add yeast, and let it sit for 5 minutes until the liquid starts to foam. Meanwhile, grease a separate large bowl with oil. Add sugar, oil, and salt to the yeast and whisk; while stirring, add flour with a wooden spoon until a sticky dough forms. Then transfer to the greased bowl and drizzle a little oil on top of the dough. Cover the bowl with oiled plastic wrap and let it sit for 1 hour (the dough should double in size during this time). Place the dough on a floured work surface. Dip your hands in flour and knead the dough until it becomes elastic.
- Water: 300 ml
- Fresh yeast: 10 g
- Sugar: 5 g
- Extra virgin olive oil: 4 tablespoons
- Salt: to taste
- Wheat flour: 500 g
2
For the tomato sauce, take pelati tomatoes and blend them (do not whip, or the sauce will lose its color). Tear basil leaves into the sauce by hand, add two to three teaspoons of extra virgin olive oil, season with salt and pepper, and mix.
- Pelati (whole peeled tomatoes): 100 g
- Basil leaves: 30 g
- Extra virgin olive oil: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
3
Spread the dough in a greased baking dish measuring 20×30 cm with olive oil, and let it sit in a warm place for about fifteen to twenty minutes.
- Extra virgin olive oil: 4 tablespoons
4
Preheat the oven to 250 degrees and dry the dough in it for about five minutes (otherwise it will get soggy from the sauce).
5
Cut the mozzarella into small cubes, grate the parmesan. Spread tomato sauce over the dough, place the mozzarella on top, sprinkle parmesan over it, arrange basil leaves randomly and drizzle everything with olive oil.
- Pelati (whole peeled tomatoes): 100 g
- Pizza mozzarella (low-moisture): 100 g
- Parmesan (Parmigiano Reggiano): 70 g
- Basil leaves: 30 g
- Extra virgin olive oil: 4 tablespoons
6
Put the pizza in the oven for five minutes at 250 degrees.
