Classic Margherita Pizza

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, combine the warm water, active dry yeast, and sugar. Let it sit for 5-10 minutes until foamy.

   Ca. 10 min.

   Kokkens note: Ensure your water is warm, not hot, to activate the yeast without killing it.

2. 2

   Add the all-purpose flour, salt, and olive oil to the yeast mixture. Mix until a shaggy dough forms.

   Ca. 2 min.

3. 3

   Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.

   Ca. 7 min.

4. 4

   Lightly oil a clean bowl, place the dough in it, and turn to coat. Cover with plastic wrap and let rise in a warm place for 60 minutes, or until doubled in size.

   Ca. 1 t.

   Kokkens note: A slightly warm oven (turned off) can be a good place for dough to rise.

5. 5

   While the dough rises, prepare the sauce. In a small saucepan, combine the canned crushed tomatoes, minced garlic, dried oregano, and a pinch of salt. Simmer over low heat for 15 minutes to allow flavors to meld.

   Ca. 15 min.

6. 6

   Preheat your oven to 220°C (425°F) with a pizza stone or baking sheet inside.

   Ca. 15 min.

   Kokkens note: Preheating the stone ensures a crispy crust.

7. 7

   Punch down the risen dough and gently stretch or roll it into a 30cm (12-inch) circle on a lightly floured surface or parchment paper.

   Ca. 3 min.

   Kokkens note: Be gentle to retain air bubbles for a lighter crust.

8. 8

   Carefully transfer the dough to the hot pizza stone or baking sheet.

   Ca. 1 min.

   Kokkens note: Use a pizza peel if you have one, or slide the parchment paper directly onto the hot surface.

9. 9

   Spread the tomato sauce evenly over the dough, leaving a small border for the crust.

   Ca. 1 min.

10. 10

    Arrange the sliced fresh mozzarella over the sauce.

    Ca. 1 min.

11. 11

    Bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.

    Ca. 15 min.

    Kokkens note: Keep an eye on the pizza, as oven temperatures can vary.

12. 12

    Remove the pizza from the oven and scatter the fresh basil leaves over the top.

    Kokkens note: Add basil after baking to preserve its vibrant color and flavor.

13. 13

    Slice and serve immediately.