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Classic Margherita Pizza
A simple, authentic Italian Margherita pizza made from scratch on the beautiful island of Gozo. This recipe walks you through mixing a light, airy dough, proofing it, shaping four 10‑inch pizzas, and topping them with fresh passata, mozzarella, parmesan, basil and a drizzle of Gozo olive oil. Perfect for a relaxed dinner or a weekend cooking session.
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Cost Breakdown
Critical Success Points
- • Kneading until the dough is smooth and elastic (window‑pane test).
- • Allowing the dough to double in size during the 2‑hour proof.
- • Stretching the dough without using a rolling pin to keep air bubbles.
- • Baking at a very high temperature (250 °C) on a pre‑heated stone.
Safety Warnings
- • The pizza stone and oven become extremely hot; use oven mitts.
- • Handle the dough with clean hands to avoid contamination.
- • Do not leave the oven unattended while baking.
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