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Pizza margherita




Type 00 wheat flour

500 grams


300 grams

Fresh brewer's yeast

15 grams

Extra virgin olive oil

12 grams


12 grams

Mozzarella, Fior di latte

200 grams

Canned tomato sauce, without salt

300 mL


5 leafs

single courses from Italy - Sicilia

Pizza margherita

Pizza margherita

vegetarian with gluten with lactose source of B vitamins high in iron high in calcium high in potassium

ready in

4 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pizza margherita

Pizza made in a normal oven at a temperature of 250 degrees with fan and plates sup. and inf. activated. refractory stone as a baking sheet inside the oven since turning on the same to have it so hot at the time of baking the pizza. I use a small shovel for pizzas suitable for a home oven.

Pizza margherita step 1

step 1

mother yeast preparation --- 100 grams of flour --- 60 grams of water at a temperature of 26 degrees --- 15 grams of fresh yeast

Pizza margherita step 2

step 2

join the whole and form a homogeneous ball. the same must then be placed in a container of water at a temperature of 26 degrees and left for 5 minutes until the ball floats on the surface

Pizza margherita step 3

step 3

now your mother yeast is ready to be inserted for the preparation of the mass with rising of 3 hours

Pizza margherita step 4

step 4

in a bowl put the mother yeast 400gr. flour 240gr. water (26 °)

Pizza margherita step 5

step 5

after a minute of dough, first add 12 gr. of salt and after another minute the 12 gr. of oil.

Pizza margherita step 6

step 6

knead now for at least 10 minutes to activate the yeast well and form a homogeneous and smooth mass

Pizza margherita step 7

step 7

once the mass is obtained, let it rest on a plate covered with a bowl for 10 minutes

Pizza margherita step 8

step 8

after 10 minutes, give a quick turn to the dough to eliminate the air that has formed inside the mass and place again for 10 minutes covered by the bowl

Pizza margherita step 9

step 9

now give another round to the mixture and position the mass inside a container and cover it with transparent sheet for 3 hours. you can even divide your balls of 250/300 grams already, drop one and then let it rest

Pizza margherita step 10

step 10

after three hours, heat the oven up to 250 degrees. if you have a refractory stone then leave it inside the oven from the beginning if instead it will be a simple pan then it is inserted when the temperature is reached

Pizza margherita step 11

step 11

spread your pizzas now WITHOUT the help of a rolling pin but only by hand leaving the edges thicker.

Pizza margherita step 12

step 12

once you have the shape made both for baking pan and for refractory stone then add the tomato puree (corrected with spices - salt - sugar - oregano - basil) with a ladle with circular movement

Pizza margherita step 13

step 13

insert the pizza in the oven In the upper part WITHOUT the condiments so to cook first and better the pizza base. after 5 minutes come out and add the mozzarella and put it back in the oven.

Pizza margherita step 14

step 14

cooking times? the color of the pizza cornice will give you the answer and the water of the dried mozzarella as required.

Pizza margherita step 15

step 15

go out the.pizza .. add basil leaves and an addition of extra virgin olive oil on the surface ... GOOD APPETITE

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