Margherita pizza Recipe

Ingredients

For the Dough

125 g whole grain spelt flour
9 g fresh yeast
a few tablespoons of water (as much as the dough absorbs)
1 teaspoon olive oil
1 pinch salt
1 pinch dried basil
1 pinch dried oregano

For the Topping

2 tablespoons homemade tomato sauce
125 g light mozzarella
1 tomato
1 pinch salt
1 teaspoon olive oil
1 pinch dried oregano

Instructions

Take a mixing bowl and sift the flour into it. Make a well in the center, crumble in the yeast, and pour in the lukewarm water. Mix until you get a smooth dough, then shape it into a ball. Cover and let it rest for 15 minutes.
In the second step, add the olive oil, salt, and dried herbs to the dough. Knead and work the dough thoroughly. I usually do it by hand – punching the dough and even slapping it against the bottom of the bowl 2-3 times. Continue until your hands get tired. (If you prefer, you can also use a stand mixer with a dough hook.)
At the end, shape the dough into a smooth ball.
The dough should become shiny and should not stick to the bottom of the bowl. If it feels sticky, add a little more flour.
Cover again and let it rise in a warm place for 30-40 minutes.
If you don’t want to use all of the dough, after the rising time let the unused portion rest briefly at room temperature, then place it in the refrigerator. After 1–2 days, take it out and let it come back to room temperature before using. It will taste just as delicious as fresh dough.
Knead the risen dough once more, then roll it out thinly on a floured surface. Place it onto a baking tray lined with parchment paper.
Slice the mozzarella and tomato. Season both with a little salt, drizzle with olive oil, and sprinkle with dried basil.
Now assemble the pizza. Spread the tomato sauce evenly over the dough. Add the mozzarella slices, then the tomato slices, and it’s ready for the oven..
Bake in two stages:
First, bake at 200°C / 392°F (fan/convection setting) for 4 minutes. During this stage, the dough will rise slightly and soften.
Then bake at 250°C (482°F) using top and bottom heat for another 4 minutes. This will make the crust crispy.

Calories and macros

1 slice

Energy: 126 calories

Protein: 7 grams

Carbohydrates: 14 grams

Fat: 4 grams