Margherita Pizza with Semi-Dried Tomatoes

Equipment Needed

Pizza stone or baking tray, Rolling pin

Method

1. 1.

   Make the dough: In a large bowl, combine the flour, salt, and yeast. Gradually add the water and olive oil, mixing until a shaggy dough forms.

   Chef Tip: Use lukewarm water (around 25°C) to activate the yeast without killing it — too hot and the yeast dies, too cold and it stays dormant.
2. 2.

   Knead and prove: Turn out onto a floured surface and knead for 8–10 minutes until the dough is smooth and elastic. Cover and rest in a warm place for 1 hour until doubled in size.

3. 3.

   Assemble the pizza: Divide the dough in two and roll or stretch each piece into a round. Spread with crushed Mazza Whole Peeled Tomatoes, scatter torn mozzarella, and arrange the Mazza Semi-dried Confit Tomatoes on top.

   Chef Tip: Add the semi-dried tomatoes after the mozzarella so they sit on the surface and caramelize slightly in the oven rather than steaming under the cheese.
4. 4.

   Bake and finish: Bake at 250°C for 12–15 minutes until the crust is golden and the cheese is bubbling. Garnish with Mazza Freeze Dried Basil immediately after removing from the oven.