Pizza Margherita

From the kitchen of Carly

The Italian classic in three colors: red tomato, white mozzarella, green basil. A simple yeasted dough, no fancy sourdough starters, on the table in 90 minutes including the rise. Less is more, but the less has to be excellent. Pat the mozzarella dry with paper towels before scattering. Wet mozzarella turns the crust into a swimming pool.

Pizza Margherita
Prep
25 min
Cook
12 min
Total
1 hr 30 min
Servings
2
Difficulty
medium

Ingredients

2 servings

  • 150 mlwarm water (about 110°F)
  • 1 tspgranulated sugar
  • 15 gfresh yeast (or 7g instant dry)
  • 225 g00 flour or all-purpose flour
  • 0.5 tspkosher salt
  • 1 tbsp + extra to drizzlegood olive oil
  • 80 gtomato passata or crushed San Marzano tomatoes
  • 70 gfresh mozzarella, torn into pieces and patted dry
  • 1 pinchdried oregano
  • 6fresh basil leaves
  • 1 pinchfreshly cracked black pepper

Instructions

  1. Combine the warm water and sugar in a small bowl. Crumble in the fresh yeast (or sprinkle in instant dry).

  2. Let the mixture sit somewhere warm for 10 to 15 minutes until a layer of foam develops on top. If nothing happens, your yeast is dead; start over.

  3. Sift the flour and salt into a large mixing bowl. Make a well in the middle and pour in the yeast mixture along with the olive oil.

  4. Lightly flour your hands and mix the ingredients together until they bind into a shaggy ball.

  5. Tip the dough onto a generously floured surface. Knead for 10 minutes, until the dough is smooth, silky, and bounces back when poked.

  6. Place the kneaded dough in a lightly oiled bowl, cover with a clean towel, and let rise for 1 hour in a warm spot until doubled in size.

  7. Heat the oven to 450°F (230°C). If you have a pizza stone, put it in the oven now to preheat.

  8. Punch down the risen dough. Stretch it by hand on a floured surface into a 12-inch circle. Don't use a rolling pin; you want the air pockets intact.

  9. Transfer to a floured pizza peel or oiled baking tray.

  10. Spread the passata in a thin layer to within 1/2 inch of the edge.

  11. Scatter the torn mozzarella evenly across. Sprinkle with oregano, black pepper, and a final drizzle of olive oil.

  12. Bake 10 to 12 minutes, until the crust is golden brown at the edges and the cheese is bubbling and lightly colored.

  13. Pull from the oven. Tear the basil leaves on top so they wilt from the residual heat. Slice and serve immediately.

Substitutions
  • fresh yeast to 7g (one packet) instant dry yeast. Skip the bloom step; mix straight into the flour. Equally good.
  • fresh mozzarella to low-moisture mozzarella. Less watery, faster to bake. Loses a touch of the milky flavor.
  • tomato passata to 1 can (14 oz) crushed San Marzano tomatoes, drained. Drain well so the crust doesn't go soggy. Worth the upgrade if you can find them.

Pairs well with: A simple arugula salad with lemon and olive oil, A glass of Chianti, Barbera, or any medium Italian red, Crispy garlic bread on the side

Adapted from TheMealDB.