Classic Margherita Pizza

Instructions

1. Step 1

   Combine the lukewarm water and instant yeast in a large mixing bowl.

   Ingredients used: 4.0 gr Instant Yeast, 300.0 ml Water

   Cookware: mixing bowl, wooden spoon

2. Step 2

   Add the wheat flour and 1 ½ tsp (8 gr) of the salt. Stir until a rough dough forms.

   Ingredients used: 8.0 gr Salt, 500.0 gr Wheat Flour

   Cookware: mixing bowl, wooden spoon

3. Step 3

   Turn the dough onto a clean work surface and knead until smooth and elastic.

   Timer: 10 min (fixed)

   Cookware: Clean work surface

4. Step 4

   Return the dough to the bowl, cover it, and leave it at room temperature to begin rising.

   Timer: 45 min (fixed)

   Cookware: mixing bowl

5. Step 5

   Place the pizza stone in the oven and preheat to 250°C. Let the dough continue rising until approximately doubled in volume.

   Timer: 45 min (fixed)

   Cookware: mixing bowl, oven, Pizza stone

6. Step 6

   Crush the tomatoes with a fork in a small bowl, then mix in the remaining ⅜ tsp (2 gr) salt and 1 tbsp (15 ml) olive oil to make the sauce.

   Timer: 3 min (fixed)

   Ingredients used: 15.0 ml Extra Virgin Olive Oil, 2.0 gr Salt, 400.0 gr Tomato

   Cookware: fork, small bowl

7. Step 7

   Divide the risen dough into two equal portions with a bench scraper and shape each into a ball.

   Cookware: Bench scraper, Clean work surface

8. Step 8

   Dust the pizza peel with 1 tbsp (10 gr) semolina. Stretch one dough ball into a thin 30 cm round and place it on the peel.

   Timer: 5 min (fixed)

   Ingredients used: 10.0 gr Semolina

   Cookware: Clean work surface, pizza peel

9. Step 9

   Spread half of the prepared tomato sauce over the dough, leaving the rim bare, then top with half of the mozzarella.

   Ingredients used: 125.0 gr Fresh Mozzarella

   Cookware: pizza peel

10. Step 10

    Slide the pizza onto the hot stone and bake at 250°C until the crust is browned and the cheese is bubbling.

    Timer: 9 min (fixed)

    Cookware: oven, pizza peel, Pizza stone

11. Step 11

    Transfer the baked pizza to a wire rack. Scatter over half of the basil and drizzle with 1 ½ tsp (7.5 ml) olive oil.

    Ingredients used: 6.0 gr Basil, 7.5 ml Extra Virgin Olive Oil

    Cookware: pizza peel, wire rack

12. Step 12

    Dust the pizza peel with the remaining 1 tbsp (10 gr) semolina. Stretch the second dough ball into a thin 30 cm round and place it on the peel.

    Timer: 5 min (fixed)

    Ingredients used: 10.0 gr Semolina

    Cookware: Clean work surface, pizza peel

13. Step 13

    Spread the remaining prepared tomato sauce over the dough, leaving the rim bare, then top with the remaining mozzarella.

    Ingredients used: 125.0 gr Fresh Mozzarella

    Cookware: pizza peel

14. Step 14

    Slide the second pizza onto the hot stone and bake at 250°C until the crust is browned and the cheese is bubbling.

    Timer: 9 min (fixed)

    Cookware: oven, pizza peel, Pizza stone

15. Step 15

    Transfer the second pizza to the wire rack. Scatter over the remaining basil and drizzle with the remaining 1 ½ tsp (7.5 ml) olive oil before serving.

    Ingredients used: 6.0 gr Basil, 7.5 ml Extra Virgin Olive Oil

    Cookware: pizza peel, wire rack