ItalyMargherita pizza
Arabic name بيتزا مارغريتا
Original name Pizza margherita
Watch how it’s made
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Ingredients (8)
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Method
Knead the flour with the yeast, water and salt until you have a smooth, elastic dough, then leave it to rise, covered, in a warm place for at least 2 hours until doubled in size (ideally, a slow 24-hour rise in the fridge for a deeper flavour).
Divide the dough into individual balls (about 250 g per pizza) and let them rest for another 30 minutes.
Stretch each ball by hand in a circular motion from the centre outwards, leaving a slightly thicker rim (the cornicione), and place it on a hot baking tray or pizza stone.
Gently spread the crushed tomato sauce over the surface and scatter the fresh mozzarella pieces evenly.
Bake the pizza in a very hot oven (250-280 °C, or hotter in a stone pizza oven) for 8-12 minutes, until the dough is cooked, the edges are browned and the mozzarella has melted; garnish with fresh basil leaves and a drizzle of extra virgin olive oil as soon as it comes out of the oven.
