RGFE

Pizza Margherita

For the pizza dough:

• 400 g strong plain flour
• 15 g fresh yeast
• 200 ml water
• salt

For the topping:

• 300 g canned finely-chopped tomatoes
• 150-200 g mozzarella
• 40 g extra-virgin olive oil
• fresh basil to taste
• salt to taste

Dissolve the yeast in warm water. Add the flour, a pinch of salt and knead the dough until it is smooth and elastic. Roll out the dough with a rolling pin, place it on a greased baking sheet and leave it to rise for about 40 minutes covered with a clean tea towel. Then add the tomatoes, a pinch of salt and the mozzarella cut into slices. Drizzle with olive oil and bake in a preheated oven at 200°C for about 20 minutes. Serve the pizza piping hot straight from the oven sprinkled with a few leaves of basil.