Walter Bizzoffi's Margherita Pizza

Ingredients

• Semolina 5 oz
• Wheat Flour 20 oz
• Pizza Mozzarella Cheese 5 oz
• Parmesan Cheese 0 oz
• Olive Oil 5 fl oz
• Basil 0 oz
• Salt a pinch
• Water 10 fl oz
• Dry yeast 0 oz
• Baking Tomatoes 5 oz
• Sugar 0 oz

Step-by-Step Guide

Step 1

Sift the flour. In a separate bowl, combine the yeast and sugar with water, mixing thoroughly. Add 1 teaspoon of olive oil and mix again. Set aside to let the yeast activate.

Step 2

Pour the yeast mixture into the flour, add a pinch of sea salt, and mix everything with a blender. Remove the dough and knead it on the table (this will help aerate it). Then shape the dough into a ball, wrap it in plastic wrap, and place it in a warm spot for an hour.

Step 3

In a separate bowl, place the tomatoes and blend them using an immersion blender. Add the basil leaves, pour in 1 teaspoon of olive oil, season with salt and pepper, and mix everything thoroughly.

Step 4

Finely chop the mozzarella cheese separately.

Step 5

Once the dough has risen, roll it out carefully. Dust a baking sheet or pizza stone with semolina. Spread the tomato mixture over the dough, then top with mozzarella.

Step 6

Place the pizza in the oven for ten minutes at a temperature of 480°F. At the end, sprinkle with grated Parmesan cheese, garnish with basil leaves, and drizzle with a small amount of olive oil.