Homemade margherita pizza with tomato and cheese

What does it include?

Ingredients

• 300 g of wheat flour (preferably type 00 or strength)
• 180 ml of warm water
• 10 g of fresh levadura (or 3 g of dry levadura)
• 1 teaspoon salt
• 1 tablespoon extra virgin olive oil
• 150 ml natural tomato sauce
• 200 g of fresh mozzarella
• fresh basil leaves
• Additional olive oil for drizzling

How to prepare it step by step?

Preparation

1. Prepare the dough: in a large bowl, dissolve the yeast in the warm water. Gradually add the flour while mixing with a spoon or your hands until combined.
2. Incorporate the salt and olive oil. Knead for 8–10 minutes until the dough is soft, elastic, and no longer sticky.
3. Form into a ball, cover with a damp cloth, and let rest in a warm place for 1 hour or until doubled in size.
4. While the dough is fermenting, prepare the sauce: heat the tomato sauce in a saucepan with a pinch of salt, oregano, and a splash of oil. Simmer for 10 minutes over low heat, then let cool.
5. Preheat the oven to 250°C (use a pizza stone if available, placing it inside to warm up).
6. Once the dough has risen, flour the table and stretch it with your hands or a rolling pin into a thin circle about 30 cm in diameter.
7. Place the dough on baking paper or a lightly floured tray.
8. Spread the tomato sauce evenly over the base, leaving a 1 cm edge uncovered.
9. Slice the mozzarella and distribute it evenly over the pizza.
10. Add fresh basil leaves and drizzle with a splash of olive oil.
11. Bake for 8–10 minutes or until the crust is golden brown and the cheese is bubbling.
12. Remove from the oven and let rest for 2 minutes before cutting and serving hot.