Plain but full of flavour, Pizza Margherita is one of the most appreciated pizzas in Italy! We use only fresh and the best quality ingredients, in order to get the right combination of flavours. It’s so simple but really delicious!
I often prepare this pizza with a sourdough starter and make a dough using mainly spelt flour, because I love it’s nutty flavour and crunchy texture. Here is my favourite sourdough recipe for the pizza base and the normal yeast version.
Preparation time: 5 minutes + the time to make the dough
Cooking time: 30-40 minutes
For two large pizzas
2 pizza bases (use the dough you prefer)
Two good quality mozzarellas (if you want more flavour you can use buffalo mozzarella)
200 g good quality tomato sauce (sweet and not acidic)
2 tablespoons of chopped marjoram (fresh or dried)
Extra virgin olive oil and salt to taste ( I mix them with the tomato sauce and herbs)
1. Preheat the oven at the highest temperature and with the fan running (to dry out the excess water from the cheese). Place the pizza stone in the oven (the pizza stone has to heat up gradually, because otherwise it will break).
2. Once the pizza stone is hot, remove it from the oven and dust with some dried (quick cooking) polenta (the polenta will make the pizza crust crunchier).
3. Roll out the pizza dough on the stone, top with the ingredients and place to cook in the oven, with the fan running, for 30-40 minutes (depending on the temperature you are using).
1. Use the best quality tomato sauce you can get ; if the tomato sauce is too acidic, you can add some sugar and make it sweeter.
2. Mozzarella is usually preserved in water, so you have to rinse it really well and squeeze it with your hands when you use it.
3. You can use different herbs to personalise your pizza; we often use oregano, basil or marjoram.