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Margherita Pizza

Anja, the Baking Food Stylist

Anja, the Baking Food Stylist

dinner

90

minus

Recipe for

2

person

persons

90

minutes

For the pizza dough

7 g dry yeast (1 packet)

275g to 300g of water

500g Type 00 flour

pinch of salt

1 tbsp olive oil

For the tomato sauce

1 kg Thomasso tomatoes

1 can of tomato paste

dried herbs (basil, oregano, thyme)

salt and pepper

olive oil

a handful of fresh basil (for garnish)

3 balls of mozzarella (for garnish)

Roadmap

Pizza Dough

Place all the ingredients in the mixing bowl of a stand mixer, starting with 275g of water. Knead for 10 to 15 minutes until the dough is soft and smooth. If you notice while kneading that the dough is too dry, add a little more water.
Lightly rub the sides of a bowl with olive oil. Shape the dough into a ball, place it in the bowl, and turn it so that all sides are coated with oil. Let the dough rise, covered, for 1 hour in a draft-free place.

Tomato Sauce

Cut the tomatoes in half, remove the stems, and cut them into large chunks.
Place the tomatoes in a saucepan and add a splash of water. Let them simmer for 15 minutes over low heat (with the lid on). Blend with an immersion blender until smooth.
Pour a splash of olive oil into a pot and sauté the tomato paste briefly. Add the blended tomatoes and the dried herbs. Season with salt and pepper. Let it simmer for an hour over low heat.

Finishing

Preheat the oven to 250°C.
Divide the dough into two pieces. Flour your work surface and use your hands to press each ball of dough into a circle about 30 centimeters in diameter. Make sure the edge is slightly higher than the rest of the pizza.
Spread a generous amount of tomato sauce over the crusts. Top with slices of mozzarella and a few basil leaves.
Bake until done and golden brown, about 10 to 15 minutes.

‍

Want to know more about our strawberries?Learn more about our berries?Learn more about our peppers?Learn more about our specials?Learn more about our cucumbers?Learn more about our tomatoes?Learn more about our cherries?

No items found.

Ingredients

for

2

persons

person

For the pizza dough

7 g dry yeast (1 packet)

275g to 300g of water

500g Type 00 flour

pinch of salt

1 tbsp olive oil

For the tomato sauce

1 kg Thomasso tomatoes

1 can of tomato paste

dried herbs (basil, oregano, thyme)

salt and pepper

olive oil

a handful of fresh basil (for garnish)

3 balls of mozzarella (for garnish)

Fan of this recipe?

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Preparation

90

minus

Pizza Dough

Place all the ingredients in the mixing bowl of a stand mixer, starting with 275g of water. Knead for 10 to 15 minutes until the dough is soft and smooth. If you notice while kneading that the dough is too dry, add a little more water.
Lightly rub the sides of a bowl with olive oil. Shape the dough into a ball, place it in the bowl, and turn it so that all sides are coated with oil. Let the dough rise, covered, for 1 hour in a draft-free place.

Tomato Sauce

Cut the tomatoes in half, remove the stems, and cut them into large chunks.
Place the tomatoes in a saucepan and add a splash of water. Let them simmer for 15 minutes over low heat (with the lid on). Blend with an immersion blender until smooth.
Pour a splash of olive oil into a pot and sauté the tomato paste briefly. Add the blended tomatoes and the dried herbs. Season with salt and pepper. Let it simmer for an hour over low heat.

Finishing

Preheat the oven to 250°C.
Divide the dough into two pieces. Flour your work surface and use your hands to press each ball of dough into a circle about 30 centimeters in diameter. Make sure the edge is slightly higher than the rest of the pizza.
Spread a generous amount of tomato sauce over the crusts. Top with slices of mozzarella and a few basil leaves.
Bake until done and golden brown, about 10 to 15 minutes.

‍

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Watch the video

Pizza Dough

Place all the ingredients in the mixing bowl of a stand mixer, starting with 275g of water. Knead for 10 to 15 minutes until the dough is soft and smooth. If you notice while kneading that the dough is too dry, add a little more water.
Lightly rub the sides of a bowl with olive oil. Shape the dough into a ball, place it in the bowl, and turn it so that all sides are coated with oil. Let the dough rise, covered, for 1 hour in a draft-free place.

Tomato Sauce

Cut the tomatoes in half, remove the stems, and cut them into large chunks.
Place the tomatoes in a saucepan and add a splash of water. Let them simmer for 15 minutes over low heat (with the lid on). Blend with an immersion blender until smooth.
Pour a splash of olive oil into a pot and sauté the tomato paste briefly. Add the blended tomatoes and the dried herbs. Season with salt and pepper. Let it simmer for an hour over low heat.

Finishing

Preheat the oven to 250°C.
Divide the dough into two pieces. Flour your work surface and use your hands to press each ball of dough into a circle about 30 centimeters in diameter. Make sure the edge is slightly higher than the rest of the pizza.
Spread a generous amount of tomato sauce over the crusts. Top with slices of mozzarella and a few basil leaves.
Bake until done and golden brown, about 10 to 15 minutes.

‍

Recipe for

2

person

persons

90

minutes

For the pizza dough

7 g dry yeast (1 packet)

275g to 300g of water

500g Type 00 flour

pinch of salt

1 tbsp olive oil

For the tomato sauce

1 kg Thomasso tomatoes

1 can of tomato paste

dried herbs (basil, oregano, thyme)

salt and pepper

olive oil

a handful of fresh basil (for garnish)

3 balls of mozzarella (for garnish)

Roadmap

Find out where your strawberries come from Discover where your berries come from Discover where your cherries come from Discover where your tomatoes come from Discover where your peppers come from Discover where your specialties come from

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