Pizza "Margarita" on dough without eggs
4 servings
15 minutes
Margherita pizza is a symbol of Italian cuisine, born in Naples in the late 19th century. Legend has it that it was created in honor of Queen Margherita of Savoy, with its colors—red (tomato sauce), white (mozzarella), and green (basil)—reflecting the shades of the Italian flag. This egg-free dough version offers lightness and airiness, allowing the aromas of fresh tomatoes, fragrant oregano, and delicate cheese to fully unfold. Its crispy crust and juicy filling perfectly combine, making each slice a true delight. Baking in a wood-fired oven gives the pizza a special depth of flavor, but even at home one can achieve excellent results. Margherita pizza is more than just a dish; it embodies the simplicity and perfection of Italian gastronomy.
1
Preparing pizza dough: flour, water, salt, sugar, olive oil. No eggs needed. Yeast — minimum, less than a gram. Five grams of yeast for three kilograms of flour. Just to say it was there. Yes, yeast should be dissolved with salt over time, otherwise it won't turn out nice. First the yeast, and only at the very end — the salt.
- Water: 75 ml
- Olive oil: 20 ml
- Pizza flour (00 type): 42 g
- Salt: 9 g
- Sugar: 3 g
- Dry yeast: 1 g
2
We set the dough for a day.
3
At hour 'X', we roll out 225-gram balls on a lightly floured surface.
- Pizza flour (00 type): 42 g
4
We grease the dough circle with tomato paste (puree tomatoes, salt, pepper, oregano), then arrange mozzarella and basil.
- Canned tomatoes: 860 g
- Salt: 9 g
- Spices: 9 g
- Oregano: 11 g
- Pizza mozzarella (low-moisture): 160 g
- Basil: 3 g
5
And — in the oven. At 310 degrees. Of course, it's better with firewood, but this works too. If at home, Teflon sheets are suitable. The main thing is that the temperature should be at least 250 degrees. Bake for 5 minutes.