Soft margherita pizza

Name: Soft margherita pizza
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: En
Ingredients: 200 ml water; 30 ml olive oil; 280 g flour; 3 g baker’s yeast; ½ tsp salt; mozzarella; tomato sauce; fresh basil; oregano

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Main Dish

Very Easy

1 h 15 m

270 Kcal

Treat yourself to a Margherita pizza, just like in Italy! And it’s quick to make, of course, thanks to Ptitchef’s recipe, which is also available as a video at the end ;-)

Ingredients

For the dough:

200 ml water
30 ml olive oil
280 g flour
3 g baker’s yeast
½ tsp salt

For the topping:

mozzarella
tomato sauce
fresh basil
oregano

Preparation

Preparation1 hour

Cook time15 min

Pour the flour and water into a bowl and mix with your hands until you have a ball of dough.
Cover the bowl containing the dough ball with a tea towel and leave to rest for 20 minutes.
After 20 minutes, take another bowl and place the dough ball in it.
Add the salt, baker’s yeast, and olive oil.
Knead well for 10 minutes.

* If you have a stand mixer, use the dough hook (it mimics the movements of your hand).
* If you don’t have a mixer, patience and the strength of your arms will do the job just fine :-)
After 10 minutes, take another bowl. Oil it and add the dough ball.

Cover the bowl with a tea towel and leave to rest until the dough doubles in volume.
Once the dough is ready, place it on a work surface.

Oil your hands and knead the dough to deflate it (remove the air).

When you’re done, shape it into a ball and place it on a baking sheet lined with parchment paper.
Now stretch the dough little by little using your fingers and knuckles. Be patient and gentle to avoid making holes as you stretch it as much as possible.

Make the edges a little thicker.
Pour over the tomato sauce.
Arrange the mozzarella and basil on top, then sprinkle with oregano.
Bake for 10–15 minutes at 210°C, until the pizza is golden.

And that’s it!