Pizza Margherita

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   In a large bowl, combine the water, yeast, and a pinch of sugar (optional) and let sit for 5-10 minutes until foamy.

   Ongeveer 10 min

   Tip van de kok: Ensure the water is lukewarm, around 100-110°F (38-43°C), to activate the yeast properly.

2. 2

   Add the flour, olive oil, and salt to the yeast mixture and 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

   Tip van de kok: If the dough is too sticky, add a little more flour, one tablespoon at a time.

4. 4

   Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for at least 1 hour, or until doubled in size.

   Ongeveer 1 uur

   Tip van de kok: A warm oven (turned off) with the light on can create a perfect environment for rising dough.

5. 5

   While the dough is rising, prepare the sauce by combining the crushed tomatoes, minced garlic, and chopped fresh basil in a small bowl.

   Ongeveer 5 min

   Tip van de kok: Season the sauce with a pinch of salt and pepper if desired, but keep it simple to let the fresh tomato flavor shine.

6. 6

   Preheat your oven to 220°C (425°F) with a pizza stone or baking sheet inside for at least 30 minutes.

   Ongeveer 30 min

   Tip van de kok: A hot pizza stone helps create a crispy crust.

7. 7

   Once the dough has risen, gently punch it down and divide it into two equal portions for two pizzas.

   Ongeveer 1 min

8. 8

   On a lightly floured surface, stretch or roll out one portion of dough into a 10-12 inch round.

   Ongeveer 2 min

   Tip van de kok: Use your hands to gently stretch the dough from the center outwards, maintaining a slightly thicker edge for the crust.

9. 9

   Carefully transfer the dough to a piece of parchment paper or a lightly floured pizza peel.

   Ongeveer 1 min

10. 10

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

    Ongeveer 1 min

    Tip van de kok: Don't overload the pizza with sauce; a thin layer is best.

11. 11

    Distribute half of the mozzarella cheese over the sauce.

    Ongeveer 1 min

12. 12

    Carefully slide the pizza onto the preheated pizza stone or baking sheet in the oven.

    Tip van de kok: A light dusting of semolina flour on the pizza peel can help the pizza slide off easily.

13. 13

    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.

14. 14

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

    Tip van de kok: Adding fresh basil after baking preserves its vibrant color and flavor.

15. 15

    Slice and serve immediately.

16. 16

    Repeat steps 8-15 for the second pizza.