Cheesy margherita pizza with homemade dough recipe
Pizza magherita recipe made with slightly wet dough and a hot pizza stone produces a crisp yet chewy crust, the perfect canvas for bright homemade tomato puree, fresh mozzarella, and shredded basil.
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Cooking tools:
- Pizza stone
- Grill
- Food processor
- Fine-mesh sieve
- Pizza peel
- Mixing bowl
- Wooden spoon
- Plastic wrap
- Kitchen towel
- Baking sheet
- Paper towel
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
Ingredients
- Pizza dough
- 2 cups (300g) flour, sifted
- 7 grams sachet active dried yeast
- 1 teaspoon sugar
- 1 cup (250ml) warm water
- 1 tablespoon oil
- 500 grams firm, ripe tomatoes, quartered
- 2 cloves garlic
- 250 grams mozzarella or bocconcini, cut into 5mm-thick slices
- 150 grams cherry tomatoes, halved
- 2 tablespoons basil, shredded, plus leaves to serve
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