Pizza Margherita
A home-oven pizza with tomato, fresh mozzarella and basil.
Method
- 01
Step 1
Mix flour, water, yeast, salt and oil. Knead 8 minutes, cover and leave until doubled, about 90 minutes.
- 02
Step 2
Heat the oven with a heavy baking tray to 250°C. Divide dough into two balls and rest 20 minutes.
- 03
Step 3
Stretch each ball into a 28 cm circle on baking parchment. Spread with tomatoes and tear mozzarella over it.
- 04
Step 4
Slide onto the hot tray and bake each pizza 10–14 minutes until the base is crisp and cheese bubbles.
- 05
Step 5
Scatter basil over the hot pizzas, slice and serve.
Watch the cooking video
Nutrition
Estimated per 1 of 4 servings from USDA SR Legacy (2018) ingredient values, not laboratory-tested. Fresh mozzarella estimated using USDA whole-milk mozzarella; cheese moisture can materially change calories. All added oil included. Count/spoon masses are assumptions; no cooking-yield or nutrient-retention factors. Full ingredient IDs and grams are in recipe-nutrition-mappings.json.
Editorial recipe. Preparation may vary by region; not independently kitchen-tested.
Source: BestFoodBook original editorial recipe; not kitchen-tested