Margherita Pizza
One of the most famous pizza in the world, even in Mauritius, this Margherita Pizza features tomato sauce, mozzarella, and basil, with just a hint of salt.
Ingrédients de la recette
- 1 package dry yeast
- 3 ½ cups unbleached white flour
- 1 teaspoon salt
- a pinch of sugar
- 1 cup water
- ¼ cup flour for dusting
- pizza sauce, amount to spread
- fresh mozzarella cheese, sliced
- fresh basil leaves
- olive oil, for drizzling
- sea salt, to taste
Instructions
- 1
Stir flour and salt in a bowl; set aside.
- 2
Mix water, yeast, and sugar in a large bowl; let stand 5-10 minutes until the yeast blooms.
- 3
Stir the yeast mixture in the flour until a dough forms.
- 4
Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
- 5
Oil a bowl, place the dough inside, cover with a towel, and let rise 50-60 minutes until doubled in size.
- 6
Punch down the dough to release the air, divide into 3 equal pieces, and shape each into a ball.
- 7
Preheat the oven with a pizza stone on the bottom shelf to 500 degrees F (260 degrees C).
- 8
Stretch one dough ball into a 10-12 inch circle and place it on a floured pizza peel.
- 9
Spread pizza sauce over the dough, leaving a border at the edge.
- 10
Arrange fresh mozzarella slices over the sauce.
- 11
Place fresh basil leaves on top of the cheese.
- 12
Drizzle olive oil over the pizza.
- 13
Sprinkle sea salt over the top.
- 14
Slide the pizza onto the hot pizza stone and bake 5-7 minutes until the cheese is bubbly and the crust is golden brown.
- 15
Repeat with the remaining 2 dough balls.
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