Classic Margherita Pizza

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

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

   Ongeveer 10 min

   Tip van de kok: 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.

   Ongeveer 2 min

3. 3

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

   Ongeveer 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.

   Ongeveer 1 uur

   Tip van de kok: 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.

   Ongeveer 15 min

6. 6

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

   Ongeveer 15 min

   Tip van de kok: 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.

   Ongeveer 3 min

   Tip van de kok: Be gentle to retain air bubbles for a lighter crust.

8. 8

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

   Ongeveer 1 min

   Tip van de kok: 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.

   Ongeveer 1 min

10. 10

    Arrange the sliced fresh mozzarella over the sauce.

    Ongeveer 1 min

11. 11

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

    Ongeveer 15 min

    Tip van de kok: 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.

    Tip van de kok: Add basil after baking to preserve its vibrant color and flavor.

13. 13

    Slice and serve immediately.