Margherita Pizza Recipe
A classic Italian Margherita pizza with homemade whole wheat crust, zesty tomato sauce, creamy mozzarella, fresh basil, and a drizzle of olive oil.
Equipment
Ingredients
Pizza Dough
instant yeast
3 g
sugar
2.5 g
water
240 ml
whole wheat flour
360 g
salt
6 g
olive oil
45 ml
lemon juice
15 ml
Toppings
pizza sauce
120 ml
vegetarian parmesan cheese
30 g
fresh mozzarella cheese
200 g
fresh basil leaves
12 piece
extra virgin olive oil
15 ml
Instructions
Activate yeast
In a large mixing bowl add instant yeast and sugar.
Add water
Add 1 cup of water and mix well.
Add flour and salt
Add whole wheat flour and salt.
Add oil and lemon juice
Add olive oil and lemon juice.
Knead dough
Knead the dough using a stand mixer with hook attachment on medium speed or by hand for 8-10 minutes until smooth and pliable.
Shape and proof dough
Shape dough into a round ball, lightly moisten surface, cover bowl and let rise until doubled in size (45-90 minutes).
Prepare baking tray
Grease 9-inch pan or tray with oil and dust with flour or semolina. Preheat oven to 250°C.
Divide dough
Divide dough into 6-7 equal portions. Work with one portion at a time.
Roll out dough
On a lightly floured surface, roll dough into a circle 0.3-0.5 cm thick.
Place dough in pan
Carefully transfer rolled dough to the prepared baking tray.
Add sauce
Spread a thin layer of pizza sauce over the dough, leaving a border for the crust.
Add parmesan
Sprinkle vegetarian parmesan cheese over the sauce.
Add mozzarella
Distribute fresh mozzarella chunks evenly over the pizza, avoiding the crust edge.
Bake pizza
Place pizza on the lowest rack of the preheated oven and bake for 10-15 minutes until cheese is melted and crust is golden.
Finish and serve
Remove pizza from oven. Top with fresh basil leaves and drizzle with extra virgin olive oil. Slice and serve immediately.
Storage
Store leftover slices wrapped in foil. Reheat in oven to restore crispiness.
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