Homemade pizza margherita

Ingredients

• 250 gPlain flour
• 4 gDried yeast (1 tsp)
• 10 gOlive oil, for the dough (1 tbsp)
• 200 gPassata
• 150 gMozzarella
• 10 gOlive oil, for drizzling (1 tbsp)
• 160 ml water, salt, basil, oregano

How to make it

1. Knead the flour, yeast, 160 ml of lukewarm water, the oil and a teaspoon of salt for ten minutes into a smooth, elastic dough.
2. Cover and leave it somewhere warm for two hours, until it has doubled.
3. Heat the oven with a tray or pizza stone at its highest setting, for at least 30 minutes.
4. Halve the dough and stretch each half by hand from the middle outwards into a thin base, keeping the rim thicker.
5. Spread the passata thinly with salt and oregano, mozzarella in pieces on top.
6. Slide onto the hot tray and bake for eight to ten minutes, until the rim browns.
7. Basil and oil only after baking.

One tip

Cut the mozzarella an hour ahead and let it drain, otherwise the pizza turns watery.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.