Main Course
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Pizza Margherita
by @NomNomThe classic Neapolitan pizza with tomato sauce, mozzarella, and basil.
Source / link: Italienische Küche (Neapel)
Ingredients
Makes:
1 pizza (4 pieces)
Amounts are for the whole bake — choose ½, 1 or 2.
| 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 (vegan) |
| 1 Bund | Fresh basil |
Preparation
Step by step through the recipe
- 1 Dissolve 1 Bund (42 g) yeast in 300 ml lukewarm water. Mix 500 g flour and 1 TL salt, add the yeast water and 2 EL olive oil and knead for about 10 minutes into a smooth dough.
- 2 Leave the dough to rise covered in a warm place for about 1–2 hours, until it has doubled in size.
- 3 Preheat the oven with a baking tray or pizza stone on the highest setting (250 °C).
- 4 Roll out the dough thinly on a floured surface or stretch it by hand.
- 5 Brush with 250 g thinly spread tomato passata, place 250 g mozzarella in pieces on top.
- 6 Bake for about 10–12 minutes, until the edge is golden brown and the cheese has melted.
- 7 Top with 1 Bund fresh basil and serve immediately.
Notes & tips
Note: Contains cow's milk (mozzarella) + gluten.
Nutrition
estimated per piece- Calories
- 740 kcal
- Protein
- 30 g
- Fat
- 22 g
- Carbs
- 104 g
