Pizza Margherita

A good basic recipe for Pizza Margherita where you can add whatever topping you want.

If you long to make your own Italian pizza with a thin base and airy crust, this is the recipe for you. With the topping in the recipe, you make a Margherita with a delicious tomato sauce. You can also use the topping you like best and, for example, make pizza with parma, gorgonzola, vegetables, meatballs or pepperoni.

For 8 portioned pizzas. 4-5 people.

This is perhaps a slightly complicated basic recipe, but it makes a fantastic pizza base that is worth the work. Prepare the dough the day before, or in the morning before you go on an adventure, so the dough is ready when you get home.

Pizza dough:

• 6 dl cold water
• 1 dl olive oil
• ½ pc. yellow dry yeast
• 1 tablespoon of sugar
• 1 kg sifted wheat flour, preferably 00 pizza flour
• 1 tablespoon flake salt
• Durum wheat for rolling

How to do it:

1. Put all the ingredients in the baking bowl of the Probaker kitchen machine.
2. Let the machine run on low speed for 10-15 minutes until you have a shiny and elastic dough. If the dough is still a little short (not shiny and elastic), then increase the speed of the machine and knead the dough quickly for another 3 minutes.
3. Transfer the dough to a well-floured table and leave to rest for 20 minutes. Divide the dough into 8 parts and knead them into small nice balls.
4. Grease them with a little oil and place them on an oiled baking tray with a good distance from each other.
5. Cover with plastic and leave at room temperature for 1-2 hours until doubled in size.

Now they can be baked out, or stored in the fridge and used within a couple of days.

Tomato sauce:

• 1 can of good tinned tomatoes, e.g. Mutti
• 1 handful of fresh basil leaves
• 1 tablespoon flake salt
• 1 tablespoon of sugar
• 3 tbsp olive oil
• 3 cloves of garlic
• 1 tsp freshly ground black pepper

How to make tomato sauce:

1. Put all the ingredients for the tomato sauce in a blender.
2. Stir the ingredients together and set aside. If the sauce is not to be used immediately, it can be stored in the refrigerator. A clever trick is to bring the sauce to room temperature before use so that the cold sauce does not affect the roasting.

Accessories for frying and serving:

• Fresh mozzarella in thin slices, grated mozzarella and fresh basil.

How to do it:

1. Put the pizza oven on full blast and let it heat up for at least 15 minutes until the pizza stone is nice and hot.
2. Roll out the pizza dough thinly in a good amount of durum wheat. Put on a layer of tomato sauce and top with the mozzarella cheese.
3. Take the pizza shovel under the pizza and lift it into the oven.
4. Take the pizza out after 30 seconds and rotate the spatula before returning it to the oven.
5. Continue until all the cheese is golden and the pizza is cooked on the underside.

Serve with fresh basil and continue with the next pizza.