Classic Margherita Pizza

Ingredients

For 2 servings

• 250 g Bread flour
• 160 ml Water, lukewarm
• 3 g Active dry yeast
• 5 g Fine sea salt
• 10 ml Extra‑virgin olive oil
• 200 g San Marzano tomatoes, canned, crushed
• 1 piece Garlic clove, minced (optional)
• 10 g Fresh basil leaves
• 180 g Fresh mozzarella cheese
• 5 g Grated Parmigiano‑Reggiano (optional)
• 1 g Cracked black pepper (optional)

Method

1. 1

   Prepare the dough

   In a mixing bowl combine flour, salt, and yeast. Add lukewarm water and olive oil, then mix until a shaggy dough forms.

2. 2

   Knead on a lightly floured surface for 8‑10 minutes until smooth and elastic.

3. 3

   Form the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature for 1 hour or until doubled in size.

4. 4

   Make the sauce

   In a small bowl combine crushed San Marzano tomatoes, minced garlic (if using), a pinch of salt, and 1 ml olive oil. Stir gently; no cooking needed.

5. 5

   Shape the pizza bases

   Punch down the risen dough, divide into 2 equal pieces (≈125 g each). On a floured surface, stretch each piece by hand into a 30 cm round, leaving a slightly thicker edge for the crust.

6. 6

   Assemble

   Place each base on a parchment‑lined baking sheet or pizza peel. Spread 90 g of tomato sauce evenly, leaving a 1‑cm border. Distribute torn mozzarella over the sauce, scatter basil leaves, and drizzle a little olive oil.

7. 7

   Bake

   Pre‑heat the oven with a pizza stone to 250 °C (482 °F) for at least 30 minutes. Slide the pizza onto the stone and bake 8‑10 minutes, or until the crust is golden‑brown, cheese is bubbling, and the basil is just wilted.

8. 8

   Finish & serve

   Remove pizza, scatter remaining fresh basil, a light sprinkle of grated Parmigiano‑Reggiano (if desired), and a pinch of cracked black pepper. Let rest 2 minutes, then slice and serve.