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.

Keep cooking
in the app.

This is your first step. Continue with In My Fridge for the full cooking method.Get the app Coming soon for iPhone

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