A basic margherita with only tomato sauce, cheese, and basil. Simple yet delicious, you’ll be left wanting . Perfect for a holiday lunch.
Ingredients
- Strong flour 66g
- Light flour 66g
- Sugar 6.5g
- Salt 2g
- Dry yeast 2g
- Lukewarm water 85g
- Olive oil 6.5g
Tomato sauce
- Canned cut tomatoes 100g
- Garlic 1/2 clove
- Olive oil 1 tablespoon
- Crazy Salt 3 swings
- Salt 2 pinches
- Sugar 1 teaspoon
Topping
- Shredded mozzarella appropriate amount
- Fresh basil appropriate amount
Instructions
- Add olive oil and chopped garlic to a pot and stir-fry over low heat.
- Add the canned tomatoes and fry over medium heat to evaporate the moisture.Add sugar, salt, and crazy salt to taste.
- Add flour, salt, and sugar to a bowl and mix roughly with a whisk.
- Make a well in the center, put the dry yeast in there, and pour lukewarm water over the dry yeast.
- Mix well with your hands, then add the olive oil and mix again.
- Once the dough has come together to a certain extent, turn it out onto a counter and knead for about 5 minutes until it becomes smooth and smooth.
- Roll it up, put it back in the bowl, cover with plastic wrap to prevent it from drying out, and let it rise in the oven for 50 minutes.
- It’s OK if it doubles in size.Take it out on a table and let the gas out.
- Roll it up again neatly, cover it with a wet cloth, and leave it on the bench for 15 minutes.
- During this time, start preheating the oven.Place the baking sheet upside down in the oven and preheat to 250℃
- Place the rested dough on a baking sheet.
- Roll it out into a circle with a rolling pin to about 22cm in diameter.
- Press the edge firmly with your thumb to create a raised area at the edge.
- Brush with tomato sauce, sprinkle with plenty of cheese, place on a preheated baking sheet and bake for 8 minutes.
- Once baked, top with fresh basil and it’s done.
