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Pizza Margherita Recipe

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This recipe for Pizza Margherita is from The Moore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Fresh Tomatoes, Fresh Basil, Oregano, Salt
500g Finest Flour (farina 00), 12.5g fresh Yeast, Lukewarm Water, Salt, Olive Oil
Grated Mozzarella Cheese
Directions:
Directions:
Dough: Proof the yeast. Add the yeast and some additional lukewarm water to the flour. Add a pinch of salt and knead. Once it reaches the right consistency let rise in a bowl covered with a damp kitchen towel for about 2 hours.

Tomato Sauce: Parboil the tomatoes, then peel and mash them to a pulp. Add the tomatoes to a frying pan. Add olive oil and fresh basil and stir. Add a pinch of oregano and salt to season. Let simmer on the stove while your dough is rising.

Pizza: Once the dough has risen, roll it into a thin layer. Transfer the rolled dough to a lightly oiled baking sheet. Spoon a layer of tomato sauce over the dough. Bake the pizza in the oven at 180ºC for about 20 minutes. Add the grated Mozzarella and bake another 5-6 minutes. Remove from the oven and garnish with fresh basil leaves.
Personal Notes:
Personal Notes:
This is a recipe we learned at Maria's Cooking Course in San Martino, Italy. It's a simple but authentic pan pizza. They use fresh tomatoes for their sauce but you can probably get away with canned Roma tomatoes if you cannot find good quality fresh ones.

 

 

 

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