-125 g of milk
-125 g of warm water
– 25 g yeast
-1 spoon of olive oil
-1 teaspoon of salt
-1 teaspoon of sugar
-500 g of flour
Preparation: Melt the yeast in the mixture of water and milk and add the sugar, salt, olive oil and flour slowly. If necessary add some more water and milk in the mixture.
The dough must be soft. Knead it for 10 minutes and let it rest for 30 minutes.
Prepare the dough and let it rise for 1 hour.
Roll out the dough and divide it into 4 disks; top with tomato puree and slices of mozzarella cheese. Add a little salt and place it in the oven at 200C for 20 minutes: serve with fresh basil and a little olive oil.
The Margherita is delicious also with fresh tomatoes. While the pizza rises, wash 3-4 ripe cherry tomatoes and slice them. First roll out the pizza dough, top it with lots of mozzarella slices, on top place small tomato pieces and a pinch of salt. Bake at 200C for 20 minutes, serve with olive oil and fresh basil.
Margherita pizza, without capers and anchovies, comes from the so-called pizza Napoletana. But the very first pizza Napoletana wasn’t rich in ingredients, it was without cheese, like the pizza Marinara, tasty and easy to prepare.
Just top it with lots of tomato puree, sliced gloves of garlic and a pinch of salt.
After cooking (15 minutes at 200C) you can serve it as it is or top it with basil and a drop of olive oil.
-Preparation: 35 minutes + 1 hour
-Cooking time: 20 minutes
-Taste: very tasty