Pizza Margherita

For dough
2 lbs all-purpose flour
1 oz fresh yeast
2 cups water
1 teaspoon salt
For dressing
6 tablespoons  olive oil
1 lb mozzarella
basil leaves to taste
1 lb canned tomatoes
salt to taste


On a wooden  surface, shape the flour l. Place the yeast, salt and warm water in the center. 

Knead the dough with your hands for 15-20 minutes, or in a mixer, until the dough is soft and smooth
Once you have the right consistency, adding a bit of water or flour if necessary, shape the dough into a ball. Cover with a plastic bowl so that the dough is protected from the air.
Let rise for 3 or 4 hours at room temperature for about an hour in a warm place. 

Once the dough will be doubled in volume, obtain 6 loaves, shape in spherical shapes, cover with a sheet of plastic wrap and let them rise at room temperature for a couple of hours or in a warm place for about 45 minutes.

As soon as the loaves have doubled in volume, prepare the tomato sauce and place it in a bowl. Add a pinch of salt and 1/3 of the olive oil.

Knead the dough, then flattening them using your fingers. 

Use  a spoon to spread a good amount of tomato sauce on the pizza. Then, cover with mozzarella, torn into pieces. Garnish with a couple leaves of basil and bake in a 480° F oven for 5 or 6 minutes.

Once ready, remove the pizza from the oven. Garnish with more basil and a drizzle of oil. Serve immediately.



About Author

Fatima Hasan Zaidi - lyricist, feature writer, blogger and a journalist. Verses arrive as naturally as leaves to the trees. The passion for writing, getting sturdy by the passage of time. Hands crossed that a day, will conquer the world by the sword of words.

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