Alimentari Pizza Margherita Recipe
Tomato sauce, fresh mozzarella, grana padano, basil, sea salt, umbrian olive oil
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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Activate the Yeast
In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until it becomes foamy.
- 2
Mix the Dough
In a large mixing bowl, combine all-purpose flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix until a dough starts to form.
- 3
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 4
First Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it doubles in size.
Pizza Assembly
- 5
Preheat the Oven
Preheat your oven to the highest temperature (usually around 475°F/245°C) with a pizza stone inside, if available.
- 6
Shape the Dough
Once the dough has risen, punch it down and divide it into two equal portions. Roll out one portion into a round shape about 12 inches in diameter on a floured surface.
- 7
Add the Sauce
Spread half of the tomato sauce evenly over the surface of the dough, leaving a small border around the edges.
- 8
Add the Cheese
Tear the fresh mozzarella into pieces and distribute them evenly over the sauce. Grate Grana Padano cheese and sprinkle it on top.
- 9
Season and Drizzle
Sprinkle sea salt to taste and drizzle with some Umbrian olive oil.
- 10
Bake the Pizza
Carefully transfer the pizza to the preheated oven (or onto the pizza stone) and bake for about 10-12 minutes, or until the crust is golden brown and the cheese is bubbly.
- 11
Garnish and Serve
Remove the pizza from the oven, garnish with fresh basil leaves, and let it cool for a minute before slicing. Serve hot.
