PIZZA MARGHERITA

INGREDIENTS

For the Pizza Dough
REFINED FLOUR	350 GM
SUGAR-	15 GM
YEAST	10GM
OLIVE OIL	10ML
WATER WARM	180 ML
SALT	8 GM
For the pizza sauce
GARLIC	10 GM
PLUM TOMATO PUREE	300 GM
OLIVE OIL	10 ML
OREGANO	2 GM
SALT	5 GM
WHITE PEPPER	3 GM
SUGAR	5 GM
BASIL LEAVES	5 GM
For the toppings
PIZZA SAUCE	100 GM
MOZZARELLA CHEESE	50 GM
TOMATO SLICED	50 GM
OREGANO	1 GM
BASIL LEAVES	1 GM

METHOD

For the pizza dough

Flour, instant yeast, sugar, and salt in a large bowl at this point as well. Add olive oil and warm water and use a wooden spoon to stir well very well.  The dough will still be slightly sticky but still should be manageable with your hands. Clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place. Allow dough to rise for 30 minutes or until doubled in size. If you intend to bake this dough into a pizza, I also recommend preheating your oven to 220 C at this point so that it will have reached temperature once your pizza is ready to bake.

For the pizza sauce

Heat small sauce pan add olive oil, add garlic saute one minutes, after add tomato puree, oregano, pepper,sugar and salt cook 5 to10 minutes, finely add chop basil leaves.

 

For the toppings

Spread a thin layer of the pizza sauce over the dough, add the mozzarella cheese, blanched tomato cubes, oregano, of pizza dough. Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven. Allow the pizza to cool for a minute or two before adding the basil leaves on top.

 

Serving Size: 400 g. 796 Cal. 48%100g Carbs. 34% 31 Fat.18% 38g Protein.