Name: Pizza Margherita
Yield: 1 pizza, 26 cm in diameter
Ingredients: Peeled tomatoes - 80 g; Mozzarella - 80 g; Extra virgin olive oil - 1 tbsp (8 g); Basil - to taste; Salt - 4 g; Manitoba flour - 170 g; Water - 100 ml; Extra virgin olive oil - 10 g; Fresh yeast - 0.5 g; Salt - 5 g

Pizza Margherita

Ingredients (1 pizza, 26 cm in diameter):

For the topping

Peeled tomatoes – 80 g
Mozzarella – 80 g
Extra virgin olive oil – 1 tbsp (8 g)
Basil – to taste
Salt – 4 g

For the dough

Manitoba flour – 170 g
Water – 100 ml
Extra virgin olive oil – 10 g
Fresh yeast – 0.5 g
Salt – 5 g

Pizza Margherita

Ingredients (1 pizza, 26 cm in diameter):

For the topping

Peeled tomatoes – 80 g
Mozzarella – 80 g
Extra virgin olive oil – 1 tbsp (8 g)
Basil – to taste
Salt – 4 g

For the dough

Manitoba flour – 170 g
Water – 100 ml
Extra virgin olive oil – 10 g
Fresh yeast – 0.5 g
Salt – 5 g

Instructions:

Note: This recipe is specifically designed for an electric pizza oven with a maximum temperature of 400°C (750°F). If using a different type of oven, cooking times and instructions may vary.

Prepare the dough in advance: using the ingredients listed, follow the steps in this pizza dough recipe.
In a small bowl, crush the peeled tomatoes by hand. Add salt and a few basil leaves, mix well, and let sit for at least 30 minutes to enhance the flavor.
Meanwhile, slice the mozzarella into 1 cm (3/8 inch) thick pieces.
Once the sauce has rested, stretch the pizza dough as described in this recipe.
Spread the tomato sauce evenly over the dough, leaving a 1.5–2 cm (1/2–3/4 inch) border.
Bake the pizza in the electric oven at 400°C (750°F) for about 3 minutes, until the dough is almost fully cooked.
Add the mozzarella slices on top of the sauce, and drizzle a thin stream of olive oil in a spiral motion from the center outward. Bake for 1 more minute, or until the mozzarella has melted.
Serve immediately, garnished with fresh basil leaves.

Enjoy your meal!

7 April 2025