A homemade margherita pizza — a soft hand-kneaded base topped with passata, mozzarella, oregano and fresh basil, baked hot until the cheese just colours. Simple Italian perfection.
- 150ml Water
- 1 tsp Sugar
- 15g Yeast
- 225g Plain Flour
- 1 1/2 tsp Salt
- Drizzle Olive Oil
- 80g Passata
- 70g Mozzarella
- Peeled and Sliced Oregano
- Leaves Basil
- Pinch Black Pepper
Video
Preparation
- Preheat the oven to 230°C.
- Add the sugar and crumble the fresh yeast into warm water.
- Let the mixture stand for 10–15 minutes in a warm place until froth develops on the surface.
- Sift the flour and salt into a large mixing bowl, make a well in the middle, and pour in the yeast mixture and olive oil.
- Lightly flour your hands and slowly mix the ingredients together until they bind.
- Generously dust your surface with flour.
- Turn out the dough and knead for 10 minutes until smooth, silky and soft.
- Place in a lightly oiled non-stick baking tray (any shape will do).
- Spread the passata on top, making sure you go right to the edge.
- Evenly arrange the mozzarella on top, season with the oregano and black pepper, then drizzle with a little olive oil.
- Bake for 10–12 minutes, until the cheese slightly colours.
- When ready, place the basil leaf on top and serve.
