Naples

Pizza margherita

Name: Pizza margherita
Prep time: 2 h
Cook time: 40 min
Total time: 2 h 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 cups 00 flour or maida maida (all-purpose flour, plain flour); 1 1/3 cups cool water; 1 tsp instant dry yeast; 2 tsp salt; 1 tin peeled plum tomatoes crushed by hand tomato; 300 g torn and drained mozzarella; a handful basil leaves; 1 1/2 tbsp olive oil

Tomato, mozzarella, basil. Red, white and green, and the whole of Naples behind it.

40 minTime

30 gProtein each

mildSpice

2hPlan ahead. Soak for 2 hours first; the 40 minutes come after.

A queen's pizza2 chapters · 1 min read

Make it your way

Grandma's wayTomato, fior di latte, basil, olive oil.

The original

729kcalsame

30 gproteinsame

5 gfibresame

40minutessame

Margherita.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)4 cups 00 flour or maida

Water1⅓ cups, cool

Instant dry yeast1 tsp

Salt2 tsp

Tomato1 tin peeled plum tomatoes, crushed by hand

Mozzarella300 g, torn and drained

Basil leavesa handful

Olive oil1½ tbsp

Method

5 steps

1Mix flour, water, yeast and salt into a soft dough. Knead 10 minutes, cover and rise until doubled (2 hours, or overnight in the fridge for better flavour). Divide into 4 balls and rest 30 minutes.
2Crush tomatoes with a pinch of salt. Do not cook the sauce.
3Heat the oven to its maximum (250C or more) with a pizza stone or upturned heavy tray inside for 45 minutes.
4Stretch each ball by hand from the centre out, leaving a thick rim. Spread a thin layer of tomato.
5Bake 4 minutes, add mozzarella, bake 3 to 5 minutes more until blistered. Finish with basil and oil.

Serve it like this

Slide onto a board, cut into wedges at the table and eat hot, with fingers. A drizzle of chilli oil on the side is welcome.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Naples

Pizza margherita

Tomato, mozzarella, basil. Red, white and green, and the whole of Naples behind it.

40 minTime

30 gProtein each

mildSpice

2hPlan ahead. Soak for 2 hours first; the 40 minutes come after.

A queen's pizza2 chapters · 1 min read

Make it your way

Grandma's wayTomato, fior di latte, basil, olive oil.

The original

729kcalsame

30 gproteinsame

5 gfibresame

40minutessame

Margherita.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)4 cups 00 flour or maida

Water1⅓ cups, cool

Instant dry yeast1 tsp

Salt2 tsp

Tomato1 tin peeled plum tomatoes, crushed by hand

Mozzarella300 g, torn and drained

Basil leavesa handful

Olive oil1½ tbsp

Method

5 steps

1Mix flour, water, yeast and salt into a soft dough. Knead 10 minutes, cover and rise until doubled (2 hours, or overnight in the fridge for better flavour). Divide into 4 balls and rest 30 minutes.
2Crush tomatoes with a pinch of salt. Do not cook the sauce.
3Heat the oven to its maximum (250C or more) with a pizza stone or upturned heavy tray inside for 45 minutes.
4Stretch each ball by hand from the centre out, leaving a thick rim. Spread a thin layer of tomato.
5Bake 4 minutes, add mozzarella, bake 3 to 5 minutes more until blistered. Finish with basil and oil.

Serve it like this

Slide onto a board, cut into wedges at the table and eat hot, with fingers. A drizzle of chilli oil on the side is welcome.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Pizza margherita

Make it your way

Ingredients

Method

Pizza margherita

Make it your way

Ingredients

Method

Make it a meal