Ingredients:
- For the dough:
- 500g (3 1/2 cups) of all-purpose flour
- 10g (2 teaspoons) of salt
- 7g (2 teaspoons) of dry yeast
- 325ml (1 1/4 cups) of lukewarm water
- 2 tablespoons of olive oil
- For the topping:
- 200g (7 oz) of fresh mozzarella cheese, sliced
- 250g (1 cup) of fresh tomato sauce (made with ripe tomatoes or canned)
- A handful of fresh basil leaves
- Extra virgin olive oil for drizzling
- Salt to taste
- A pinch of sugar (optional, to balance the tomato sauce)
Preparation Steps:
- Prepare the Dough:
- In a small bowl, dissolve the yeast in lukewarm water and let it sit for about 5-10 minutes until it becomes frothy.
- In a large mixing bowl, combine the flour and salt.
- Gradually pour the yeast mixture into the flour, mixing with a spoon or your hands. Add olive oil and continue mixing until a dough forms.
- Transfer the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.
- Place the dough back into a lightly oiled bowl, cover it with a damp cloth, and let it rise for 1-2 hours or until it doubles in size.
- Prepare the Tomato Sauce:
- If you’re using fresh tomatoes, blanch them in boiling water for a minute, peel them, and crush them. If using canned tomatoes, simply crush them.
- Cook the crushed tomatoes in a pan with a bit of olive oil and a pinch of salt. You can add a pinch of sugar if the tomatoes are too acidic. Simmer for about 10-15 minutes until thickened, then let it cool.
- Shape the Dough:
- Once the dough has risen, preheat your oven to 250°C (480°F), or as high as your oven allows. If you have a pizza stone, place it in the oven to heat up.
- Punch down the dough and divide it into two equal parts (for two pizzas).
- Roll or stretch each dough ball on a floured surface to your desired thickness, about 12 inches in diameter for a thin crust.
- Assemble the Pizza:
- Spread a thin layer of tomato sauce over the dough, leaving a small border around the edges for the crust.
- Evenly distribute the sliced mozzarella on top.
- Place a few fresh basil leaves over the cheese.
- Drizzle lightly with extra virgin olive oil and sprinkle with a little salt.
- Bake the Pizza:
- Transfer the pizza onto a preheated pizza stone or a baking sheet.
- Bake in the hot oven for about 7-10 minutes, or until the crust is golden and crispy, and the cheese is melted and bubbly.
- Once done, remove from the oven and drizzle a bit more olive oil if desired. Garnish with a few fresh basil leaves before serving.
Tip:
- For an extra crispy crust, bake on a pizza stone or a preheated baking sheet.
Enjoy your delicious Margherita Pizza with a perfectly thin, crispy crust!