Homemade Pizza Margherita with Tomato Sauce & Mozzarella

Name: Homemade Pizza Margherita with Tomato Sauce & Mozzarella
Prep time: 18 min
Cook time: 2 min
Total time: 12 h 20 min
Yield: 3 Portions
Ingredients: 500.00000000001g Flour; 300g Water; 15g Salt; 5.0000000000001g Fresh Yeast; 350.00000000001g Canned Tomatoes (San Marzano recommended!); 275g Fresh Mozzarella Cheese

12h 20m
- Preparation 18 min
- Resting 12h
- Cooking 2 min

Recipe for WMF Pizzaiolo

Ingredients

3 People

For the dough (= 3 pizzas):
500.00000000001 g Flour
300 g Water
15 g Salt
5.0000000000001 g Fresh Yeast
Semolina Flour
For the toppings:
350.00000000001 g Canned Tomatoes (San Marzano recommended!)
Salt
275 g Fresh Mozzarella Cheese
Parmesan or Pecorino
Fresh Basil
Extra Virgine Olive Oil

Preparation

Step 1

Combine flour, water, yeast & salt in a big bowl and mix until a rough mass forms. Transfer onto a clean surface and knead for around 10 minutes until a strong dough forms. Cover, rest for 15 minutes, then knead again for 1-2 minutes and form a big dough ball. Put the dough ball in an oiled container, cover and let rest at room temperature for 2 hours, then refrigerate overnight.

g Flour

g Water

g Salt

g Fresh Yeast

Step 2

Next day, take the dough out from the fridge and form nice silky dough balls. Place them on a flat surface with 2cm space between them, lightly oil and cover with plastic wrap. Let the dough balls rest at room temperature for 4-6 hours or until doubled in size.

Step 3

For the sauce, crush the tomatoes with your hands or use an immersion blender on low speed and pulse mode (be careful not to overblend to avoid a watery sauce with bitter aftertaste). Slice the mozzarella in thin strips and strain to remove excess water.

g Canned Tomatoes (San Marzano recommended!)

g Fresh Mozzarella Cheese

Step 4

Pick fresh basil leaves, place in cold water to rehydrate for a few minutes, then drain and refrigerate until use. Preheat the WMF Pizzaiolo Pro to 400-430°C.

Fresh Basil

Step 5

Gently place a dough ball onto semolina flour and stretch into a 30cm pizza. Top with tomato sauce & mozzarella cheese. Bake in the WMF Pizzaiolo Pro for 90-120 seconds, then finish with freshly ground parmesan, basil & extra virgin olive oil.

Semolina Flour

Parmesan or Pecorino

Fresh Basil

Extra Virgine Olive Oil