Pizza

Universally beloved Pizza is dish that originated in Italy, specifically from Naples. It is a versatile meal that consists primarily of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and various other ingredients such as meats, vegetables, and condiments. Pizza's roots trace back to ancient times, but the modern pizza as we know it developed in Naples, Italy, during the late 18th to early 19th century. Initially, it was a food for the poor, convenient for eating on the go.

Pastry Italy Salty Easy

Margherita Pizza

The story goes that in 1889, to honor the Queen consort of Italy, Margherita of Savoy, the Neapolitan pizzamaker Raffaele Esposito created the "Pizza Margherita," topped with tomatoes, mozzarella, and basil, to represent the national colors of Italy as shown on the Italian flag.

The Recepie

Yield

Two 12 inch Pizzas

Prep time

20 minutes

Baking time

10-15 minutes

Total time

3 Hours and 40 Mins

What you'll need?

Mixing bowls
Spoon or dough scraper
Pizza stone or baking sheet
Pizza peel or flat baking tray (if using a pizza stone)

Ingredients

For the pizza dough:

500 g (17.6 oz or about 4 cups) Pizza flour
300 ml (10 fl oz or about 1 1/3 cups) warm water
2 tsp (10 ml or about 2 tsp) dry yeast
2 tsp (10 g or about 2 tsp) salt
1 tbsp (15 ml or about 1 tbsp) olive oil

For the sauce:

400 g (14 oz or about 1 3/4 cups) canned crushed tomatoes
2 cloves garlic, minced
Salt and pepper to taste
1 tbsp (15 ml or about 1 tbsp) olive oil
1/2 tsp (2.5 ml or about 1/2 tsp) sugar (optional, balances the acidity)

Toppings:

200 g (7 oz or about 2 cups) fresh mozzarella cheese, sliced or torn
Fresh basil leaves
Extra virgin olive oil for drizzling

Instructions

Make the pizza dough:
- In a large mixing bowl, combine the warm water and yeast. Let it sit for about 5 minutes until frothy.
- Add the flour, salt, and olive oil. Mix until a dough begins to form.
- Turn the dough out onto a floured surface and knead for about 10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 to 2 hours, or until doubled in size.
Prepare the sauce:
- Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add crushed tomatoes, salt, pepper, and sugar (if using). Simmer for about 20 minutes until the sauce has thickened. Adjust seasoning to taste.
Assemble and bake the pizza:
- Preheat your oven to 250°C (480°F). If you have a pizza stone, place it in the oven to preheat as well.
- Punch down the risen dough and divide it into two balls. On a floured surface, roll out each ball into a thin circle, about 30 cm (12 inches) in diameter.
- Spread a thin layer of tomato sauce over the surface of the dough. Arrange slices of mozzarella cheese evenly on top.
- If using a pizza stone, transfer the pizza onto a floured pizza peel. If using a baking sheet, place the pizza on the sheet.
- Bake in the preheated oven for 10-15 minutes, or until the crust is golden and cheese is bubbly.
- Remove from the oven and immediately add fresh basil leaves and a drizzle of extra virgin olive oil.
Serve hot:
- Slice the pizza and serve immediately for the best flavor and texture.