Main Course
🌍 Public
🥜 Allergy aware
Pizza Margherita
The classic Neapolitan pizza with tomato sauce, mozzarella, and basil.
🥜 Allergies considered in this recipe:
🥛 Kuhmilch🌾 Gluten
Source / link: Italienische Küche (Neapel)
Ingredients
Amounts adjust automatically.
| 500 g | Flour (Type 00 or 405) |
| 1 Würfel (42 g) oder 1 Päckchen Trockenhefe | Yeast |
| 300 ml | Water (lukewarm) |
| 1 TL | Salt |
| 2 EL | Olive oil |
| 250 g | Tomato passata |
| 250 g | Mozzarella (soy-free: Bedda) |
| 1 Bund | Fresh basil |
Preparation
- 1Dissolve the yeast in the lukewarm water. Mix the flour and salt, add the yeast water and oil, and knead for about 10 minutes into a smooth dough.
- 2Let the dough rise covered in a warm place for about 1–2 hours, until it has doubled in size.
- 3Preheat the oven with a baking sheet or pizza stone to the highest setting (250 °C).
- 4Roll out the dough thinly on a floured surface or stretch it by hand.
- 5Spread a thin layer of tomato sauce on top, place pieces of mozzarella on it.
- 6Bake for about 10–12 minutes, until the crust is golden brown and the cheese is melted.
- 7Top with fresh basil and serve immediately.
Notes & tips
Note: Contains cow's milk (mozzarella) + gluten. Soy-free mozzarella: Bedda. Dough egg-free (only flour, yeast, water, salt, oil) — therefore suitable for, as long as the cheese is swapped. Tomato sauce soy-free.
Nutrition
estimated per serving- Calories
- 740 kcal
- Protein
- 30 g
- Fat
- 22 g
- Carbs
- 104 g