Margherita Pizza on Thin Crust

Pasta and Pizza | Italian cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Margherita Pizza on Thin Crust

Ingredients

Chicken Egg - 1 piece
Vegetable Oil - 3 fl oz
Sugar - 1 tablespoon
Dry yeast - 0.4 oz
Wheat Flour - 3 cups
Fresh basil leaves - 1 bunch
Melted Cheese - 4.2 oz
Tomatoes - 5 pieces
Grated Pecorino Pepato Cheese - 3.5 oz
Garlic - 1 clove
Passata Tomato Sauce - 2 tablespoons
Olive Oil - 1 tablespoon
Fresh basil leaves - 1 teaspoon
Water - 8 fl oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

In a deep bowl, pour warm water, add yeast, sugar, salt, vegetable oil, egg, and flour. Knead the dough until it does not stick to your hands and the bowl. Transfer it to a plastic bag and place it in the refrigerator for 1 hour.

Step 2

Make a small cut on the top of the tomatoes and place them in boiling water for 1 minute. Rinse with cold water and remove the skin. Sauté the chopped pulp in heated olive oil. Peel the garlic and press it through a garlic press. Add tomato paste, dried basil, and garlic. Mix and remove from heat.

Step 3

Take the dough out of the refrigerator and knead it again. Divide it into three parts and roll out flatbreads.

Step 4

Spread sauce evenly on each flatbread. Bake for 5 minutes in an oven preheated to 482°F.

Step 5

Separate the basil leaves. Slice the mozzarella into rounds. The thinner the slices of mozzarella, the better the taste. Remove the pizza, arrange the mozzarella, and return it to the oven for 2 minutes. Sprinkle with basil leaves, grated parmesan, and pepper.