Margherita pizza
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31 rates
Preparation : 10 min
Cooking : 25 min
Total time : 1 h 35 Rest : 1 h
1 pizza
250 g of strong bread flour
1 sachet easy blend yeast (5 g)
1 tsp salt
2 tbsp extra virgin olive oil
125 g water
1 tbsp extra virgin olive oil
250 g tomato coulis
1 scoop mozzarella
6 leaves fresh basil
Associated products
RECIPE STEPS
1
Put the yeast and water in the bowl, and run the program.
- 125 g water
- 1 sachet easy blend yeast (5 g)
Bread/Brioche
02:00 / 5 /
2
When the program stops, the mixture down with the spatula if necessary. Add the ingredients, then press the Auto button to run the program.
- 1 tsp salt
- 2 tbsp extra virgin olive oil
- 250 g of strong bread flour
3
Remove the dough, shape it into a ball, and place in a large floured bowl.
4
Cover with a damp cloth and allow to rest for at least 1 hour and preferably 3 hours (the dough should double in volume).
5
Heat your oven to 220 °C.
6
Roll out the dough to a thickness of ½ cm and transfer to a baking sheet.
7
Spread the tomato coulis over the base, to within 1 cm of the edge. Drizzle over some olive oil.
- 1 tbsp extra virgin olive oil
- 250 g tomato coulis
8
Bake for 18 minutes.
9
Add the finely sliced mozzarella and return to the oven for 7-8 minutes.
- 1 scoop mozzarella
10
At the end of the baking time, add the basil leaves and a light sprinkling of olive oil.
- 1 tbsp extra virgin olive oil
- 6 leaves fresh basil
© photos Sandra Mahut © 2016 Hachette Livre (Marabout) - version IT
