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Pizza Margherita

Recipe byklaas


  • 7g self-rising yeast
  • 1 table spoon sugar
  • 3dl hot water
  • 600g flower
  • 1 - 2 table spoons salt
  • 1kg mozarella cheese (cut into small cubes)
  • 2-4 table spoons oregano
  • 1 can plum tomatoes
  • 2 cloves garlic
  • olive oil (regular, not extra virgin)


  1. Put the yeast and sugar in a bowl
  2. Add 1dl of hot water and stir
  3. Wait 10-15 mins until foam becomes to form
  4. Add 350-400gr of flower in a different bowl
  5. Add the salt to the flower
  6. Make a small pit in the flower and add 1 table spoon of olive oil to it and the yeast/sugar/water mix
  7. Add the remaining water to the mix (make sure it's not cold)
  8. Mix everything (manually or with a wooden spoon) until you dough is forming. Add flower if your dough is too wet or water if it is too dry.
  9. Let the dough rest for at least 30mins. Preferably you let it rest as long as possible. Make sure it is in a warm place
  10. Meanwhile you can start preparing the tomato sauce:
  11. Break the garlic and fry it with some olive oil in a steel pan
  12. Add the can of tomatoes to it
  13. Add salt and pepper
  14. Leave this boiling on a low fire until you get a sauce
  15. Once the dough has risen take it out and kneed it on a base of flower
  16. Divide the dough in 4 pieces
  17. Roll out each piece in whatever shape you want. Make sure you roll it as thin as possible. Use enough flower so the dough doesn't become sticky
  18. Once rolled out, put the sauce on top of the dough.
  19. Add the mozarella cheese cubes. Make sure most of the pizza is covered
  20. Add any other topping you prefer. Thin slices of salted or smoked porc, fresh tomatoes, artichokes, etc. Just remember: keep it simple and pure
  21. Add oregano (don't be greedy!)
  22. Put this in a very hot oven (250C or more). Baking depends on the oven; usually between 5 and 15 mins. Make sure you check often enough and take out your pizza if the cheese starts to become bubbly with brown spots

Tips / Substitutes:

Servings: 4 pizzas

Preparation Time: 1-2 hours



Phil's picture

This looks so good. Do you make a lot of dough at once and freeze it?

klaas's picture

Great idea! I usually make just enough and use the remainder for baking bread the next day.

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