Pizza Margherita

Equipment Needed

Mixing bowl, Dough scraper, Rolling pin or hands for stretching, Oven + pizza stone/tray, Ladle or spoon for sauce

Method

1. 1.

   Prepare the dough: In a large bowl, dissolve the dry yeast in the lukewarm water and let it sit for 5 minutes until foamy. Gradually mix in the flour using a spoon or your hands. Once a dough begins to form, add the salt and olive oil. Knead on a lightly floured surface for about 10 minutes until the dough is smooth and elastic. Shape into a ball, place it in a lightly oiled bowl, cover, and let it rise in a warm spot for 1–2 hours, or until doubled in size.

   Chef Tip: Add the salt after the dough starts to form, never directly onto the yeast — salt inhibits yeast activity and can result in a dense, under-risen crust.
2. 2.

   Prepare the sauce and toppings: Crush the whole peeled tomatoes by hand or with a fork to make a rustic sauce. Season lightly with salt and a drizzle of olive oil. Cut the mozzarella into small cubes and let it drain in a colander to remove excess moisture.

3. 3.

   Shape and top the pizzas: Preheat your oven to 250°C (480°F) with a pizza stone or heavy baking tray inside — this ensures a crisp bottom. Once the dough has risen, divide it into two equal parts. On a floured surface, gently stretch each piece into a round pizza base, leaving a slightly thicker edge for the crust. Top with a few spoonfuls of tomato sauce, spreading it evenly. Add the drained mozzarella cubes and a pinch of Mazza freeze-dried basil (or fresh leaves).

   Chef Tip: Stretch the dough with your hands rather than a rolling pin — this preserves the air bubbles in the rim, giving you a light, puffy cornicione (crust edge).
4. 4.

   Bake and finish: Transfer the pizza to the preheated stone or tray and bake for 7–10 minutes, or until the crust is golden and the cheese is melted and bubbly. Remove from the oven and drizzle with extra virgin olive oil before serving.