Margherita Recipe
Mutti tomato, buffalo mozzarella, basil, XVOO, Maldon sea salt
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Ingredients
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Pizza Base
Toppings
Method
Pizza Dough Preparation
- 1
Activate Yeast
In a small bowl, mix the warm water (110°F) with the active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- 2
Mix Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the activated yeast mixture and olive oil. Mix until a dough forms.
- 3
Knead Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 4
First Rise
Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Assemble Pizza
- 5
Preheat Oven
Preheat your oven to its highest setting (usually around 475°F to 500°F) and place a pizza stone or baking sheet inside to heat.
- 6
Shape Dough
Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out or stretch it into a 12-inch circle.
- 7
Add Sauce
Spread the Mutti tomato passata evenly over the pizza base, leaving a small border around the edges.
- 8
Add Cheese and Bake
Tear the buffalo mozzarella into pieces and distribute them evenly over the sauce. Sprinkle Maldon sea salt on top. Transfer the pizza to the preheated oven and bake for 10-12 minutes, or until the crust is golden and the cheese is bubbling.
- 9
Garnish and Serve
Once out of the oven, drizzle the extra virgin olive oil over the pizza and top with fresh basil leaves. Slice and serve hot.