Classic Margherita Pizza

Ingredients

• 500 g Strong bread flour (Provides structure and chew)
• 1 tsp Salt (Enhances flavor)
• 7 g Dried active yeast (One sachet (7 g) of instant dry yeast)
• 325 ml Warm water (Around 35‑40 °C to activate yeast)
• 2 tbsp Semolina (or fine breadcrumbs) (For dusting the proofing surface and pizza peel)
• 200 ml Passata (tomato puree) (Smooth tomato base, optionally flavored with a clove of garlic)
• 1 clove Garlic (Minced and mixed into the passata)
• 2 tbsp Extra‑virgin olive oil (For drizzling on the sauce and after baking)
• 30 g Parmesan cheese, grated (Adds salty depth)
• 200 g Fresh mozzarella (About 50 g per pizza, torn by hand)
• Handful Fresh basil leaves (Torn just before serving)

Instructions

1. Mix dry ingredients

   In a large bowl combine 500 g strong flour, 1 tsp salt and the 7 g sachet of dried yeast. Stir to distribute evenly.

   Time: PT10M

2. Add water and form dough

   Pour 325 ml warm water into the well and mix with a wooden spoon until a shaggy dough forms. Add a little extra flour if the dough is too sticky.

   Time: PT5M

3. Knead the dough

   Turn the dough onto a lightly floured surface and knead for about 10 minutes, folding and pressing until it becomes smooth, elastic and no longer sticks to your hands.

   Time: PT10M

4. First proof (bulk fermentation)

   Place the dough back in the bowl, cover with a damp cloth, and let it rest at room temperature (≈22 °C) for at least 2 hours, or until it has doubled in size.

   Time: PT2H

   Temperature: 22°C

5. Divide and shape dough balls

   Punch down the risen dough, divide it into four equal portions (about 150 g each). Dust each ball with a little semolina, shape into smooth balls, place on a tray, cover with the cloth and let rest for 15 minutes.

   Time: PT15M

6. Pre‑heat oven and stone

   Place the pizza stone on the middle rack and pre‑heat the oven to 250 °C (482 °F). Allow the stone to heat for at least 20 minutes.

   Time: PT20M

   Temperature: 250°C

7. Stretch the dough

   On a lightly semolina‑dusted surface, gently press each ball with your fingertips, then stretch it by rotating and pulling from the edges, leaving a slightly thicker rim. Aim for a 10‑inch (25 cm) round.

   Time: PT20M

8. Add toppings

   Spread a thin layer of passata (about 2 tbsp) over each base, drizzle a little olive oil, sprinkle a pinch of salt, scatter the grated parmesan, place torn mozzarella pieces, and scatter fresh basil leaves. Finish with another drizzle of olive oil.

   Time: PT20M

9. Bake the pizza

   Slide the topped pizza onto the hot stone using the peel. Bake for 8‑10 minutes, until the crust is golden and the cheese is bubbling and lightly browned.

   Time: PT10M

   Temperature: 250°C

10. Rest, slice and serve

    Remove the pizza with the peel, let it rest for 2 minutes, then slice and serve immediately.

    Time: PT5M

Nutrition Facts

Calories

400

Protein

15 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Strong bread flour: All‑purpose flour
• Instead of Salt: Sea salt
• Instead of Dried active yeast: Instant yeast
• Instead of Semolina (or fine breadcrumbs): Fine breadcrumbs, Cornmeal
• Instead of Passata (tomato puree): Crushed tomatoes
• Instead of Garlic: Garlic powder (¼ tsp)
• Instead of Extra‑virgin olive oil: Other high‑quality oil
• Instead of Parmesan cheese, grated: Pecorino Romano
• Instead of Fresh mozzarella: Low‑moisture mozzarella
• Instead of Fresh basil leaves: Dried basil (less aromatic)

Equipment Needed

• Large mixing bowl
• Wooden spoon or dough whisk
• Kitchen scale
• Bench scraper / dough cutter
• Damp kitchen cloth
• Pizza peel or flat baking sheet
• Pizza stone or heavy baking tray
• Oven
• Rolling pin (optional) (optional)
• Sharp kitchen knife (optional)

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Dust the pizza peel generously with semolina; it slides off easily and adds a pleasant crunch.
• If you prefer a smoky flavor, finish the pizza with a drizzle of extra‑virgin olive oil infused with a pinch of smoked sea salt.
• For an extra‑herbaceous aroma, add a few torn basil leaves just after the pizza comes out of the oven.

Troubleshooting

Storage

Refrigerator: Store leftover pizza in an airtight container for up to 2 days. Reheat in a hot oven or skillet to retain crispness.

Freezer: Wrap individual slices tightly in foil and place in a freezer bag; keep for up to 1 month. Reheat directly from frozen at 200 °C for 8‑10 minutes.

Room temperature: Do not store pizza at room temperature for more than 2 hours.

Make-Ahead Tips

• The dough can be prepared up to 24 hours ahead; after the first rise, cover and refrigerate. Bring to room temperature before shaping.
• Grated parmesan can be pre‑measured and stored in an airtight container.
• Passata can be flavored with minced garlic and stored in the fridge for 3‑4 days.