Main course

Pizza Margherita

Thin elastic dough with an airy rim, crushed tomatoes, well-drained mozzarella, basil, and olive oil.

What you’ll need

• wheat flour: 500 g
• water: 325 ml
• active dry yeast: 5 g
• salt: 10 g
• peeled tomatoes: 300 g
• mozzarella: 250 g
• olive oil: 20 ml
• basil: 10 g

How to make it

1. Mix the water and yeast, add the flour, and stir until no dry patches remain. Rest for 15 minutes, add the salt, and knead for 8-10 minutes until smooth and elastic.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.