Use high heat
Pizza needs heat. A preheated baking tray or a pizza stone significantly improves the floor.
Italian Recipe
Pizza Margherita
For Pizza Margherita, a yeast dough is kneaded, left to rest, thinly removed and covered with pasted tomatoes, mozzarella and basil. A heavily preheated oven or pizza stone provides better crust.
Total time
2 hr 10 min
Calories
610 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Bake pizza Margherita with crispy bottom
The dough needs time and heat. Knead it elastically, give it rest and place it sparingly, so that the middle does not become soft. Mozzarella should be well drained. Basil comes best after baking or very shortly before the end on the pizza.
Mediterranean Cuisine
Vegetarian Dinners
Lunch
Dinner
Recipe
Pizza Margherita
Pizza Margherita lives from a well-gone dough, simple tomato sauce, mozzarella, basil and high oven heat. Few ingredients suffice when the soil becomes crispy.
Ingredients
4 servings
Method
-
1
Knead the dough
Knead flour, yeast, water, olive oil and salt to an elastic dough. Let go covered for 60 to 90 minutes.
-
2
Prepare sauce
Mix pasted tomatoes with salt and some olive oil. Drain mozzarella well and pluck into pieces.
-
3
Preheat the furnace
Preheat oven with baking tray or pizza stone as hot as possible, ideal are 250 degrees or more.
-
4
Place pizza
Divide the dough into portions, thinly remove and sparingly cover with tomato sauce and mozzarella.
-
5
Bake
Bake pizza for 8 to 12 minutes until the edge is crispy. Add basil and some olive oil after baking.
Kitchen know-how
Tips for Pizza Margherita
Drain mozzarella
To wet mozzarella makes the middle soft. Before drain well.
Cost-effective
Too much sauce or cheese prevents a crisp crust.
Variations
How to adapt this recipe
Use buffalo mozzarella only after baking or very well drained so that the soil does not become soft.
Use less yeast and let the dough go overnight in the fridge. That gives more flavour.
Nutrition per serving
610kcal
82.0 gCarbohydrates
25.0 gProtein
20.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Pizza Margherita
Heat oven, baking tray or pizza stone long before and store the pizza sparingly. Too much sauce makes the floor soft.
Yes, dough can go overnight in the fridge. Less yeast and longer rest give more aroma.
Add basil best after baking or very shortly before the end so that it remains fresh.
Fior di Latte or well drained mozzarella works well. The pizza is diluted into wet cheese.
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