Pizza Margherita

Method

1. 1

   Gather ingredients: 7 g active dry yeast, 225 g all-purpose flour, 180 ml warm water, 5 g salt, 15 ml extra-virgin olive oil, 400 g canned whole tomatoes, 2 cloves garlic, 15 ml olive oil, 2 g fresh basil, 2 g sugar, 200 g fresh mozzarella cheese. Tools needed: large bowl, small saucepan, blender, pizza stone, pizza peel, parchment paper, kitchen towel.

2. 2

   Stir together yeast, 15 g flour, and 60 ml warm water in a large bowl. Let stand for 300 seconds until creamy.

3. 3

   Add 150 g flour, 120 ml water, salt, and oil to the bowl. Stir until smooth. Gradually add remaining flour until dough pulls away from the bowl.

4. 4

   Knead dough on a floured surface for 480 seconds until elastic. Form into a ball, place in bowl, cover, and let rise for 4500 seconds.

5. 5

   Pulse tomatoes in a blender briefly to make a chunky purée.

6. 6

   Sauté minced garlic in oil for 120 seconds. Add tomato purée, basil, sugar, and salt. Simmer for 2400 seconds until thickened.

7. 7

   Preheat oven with pizza stone to 260°C for 2700 seconds.

8. 8

   Transfer dough to parchment-lined peel. Pat and stretch into a 35 cm round.

9. 9

   Spread sauce over dough and topping with cheese slices.

10. 10

    Slide pizza on stone. Bake for 900 seconds until crust is browned and cheese is golden.

11. 11

    Cool pizza for 300 seconds. Garnish with fresh basil leaves and slice.