Italianby KitchenFeedMargherita PizzaPrep1 h 30 minCook10 minTotal1 h 40 minServes2Keep screen onSaveShare Cook my versionIngredientsServings−2+500 g bread flour325 ml warm water7 g instant yeast10 g salt1 tbsp olive oil200 g crushed San Marzano tomatoes250 g fresh mozzarella, tornFresh basil leavesStepsStep-by-step0 of 6 done1Mix flour, water, yeast, salt, and oil into a shaggy dough. Knead 8 minutes until smooth.2Cover and rise 1 hour until doubled. Divide into 2 balls.3Heat the oven to its maximum with a pizza stone or an upturned baking sheet inside.4Stretch each ball to 12 inches. Spread tomatoes thinly, leaving a rim.5Top with mozzarella. Bake 8 to 10 minutes until blistered.6Finish with basil and a drizzle of olive oil.NotesOven 500°F / 260°C or hotter. Season the tomatoes with a pinch of salt only.Photo: TheMealDB
