Margherita Pizza on Thin Crust
Pasta and Pizza • Italian
Description
Margherita Pizza on Thin Crust
Ingredients
- Chicken Egg 1 piece
- Vegetable Oil 5 fl oz
- Sugar 1 tablespoon
- Dry yeast 0 oz
- Wheat Flour 3 cups
- Fresh basil leaves 1 bunch
- Melted Cheese 5 oz
- Tomatoes 5 pieces
- Grated Pecorino Pepato Cheese 5 oz
- Garlic 1 clove
- Passata Tomato Sauce 2 tablespoons
- Olive Oil 1 tablespoon
- Fresh basil leaves 1 teaspoon
- Water 10 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
In a deep bowl, pour warm water, add yeast, sugar, salt, vegetable oil, egg, and flour. Knead the dough until it does not stick to your hands and the bowl. Transfer it to a plastic bag and place it in the refrigerator for 1 hour.
Step 2
Make a small cut on the top of the tomatoes and place them in boiling water for 1 minute. Rinse with cold water and remove the skin. Sauté the chopped pulp in heated olive oil. Peel the garlic and press it through a garlic press. Add tomato paste, dried basil, and garlic. Mix and remove from heat.
Step 3
Take the dough out of the refrigerator and knead it again. Divide it into three parts and roll out flatbreads.
Step 4
Spread sauce evenly on each flatbread. Bake for 5 minutes in an oven preheated to 480°F.
Step 5
Separate the basil leaves. Slice the mozzarella into rounds. The thinner the slices of mozzarella, the better the taste. Remove the pizza, arrange the mozzarella, and return it to the oven for 2 minutes. Sprinkle with basil leaves, grated parmesan, and pepper.
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