How to bake pizza margarita at home. Classic margarita sauce

Hello dear readers! Pizza Margherita has become very popular all over the world. It is prepared on yeast dough, the thickness of which does not exceed 2-4 mm, and the filling does not require any special ingredients which makes this pizza affordable and easy to make. margarita is traditional Italian dish, it was from this country that it spread throughout the world.

It is prepared very simply and her pizza margherita, with the composition, this is exactly what should be done:

For test:

• Water 100 ml;
• Live yeast 5-7 gr.;
• A pinch of salt.;
• A pinch of sugar.;
• Flour 200 gr.;

For sauce:

• tomatoes in own juice or tomato paste.;
• mozzarella cheese 1-2 balls.;
• fresh green basil.;
• olive oil.;

To prepare this dish, we first need to make the dough and the recipe will be here. From such a dough, you can cook not only pizza, but also focaccia, calzone, and just bread. After the dough has “rested”, that is, it does not tear and does not stick to your hands. If the mass of the dough is approximately 1 kilogram, then three pizzas can be made from it. Now you need to knead the dough with your hands, so to speak, in Italy they say "open" and do it better with hands, not a rolling pin. But you can, of course, work with a rolling pin as we are more accustomed to. Usually pizza is made with a diameter of 30-32 cm. We take out a baking sheet and pour a little olive oil so that it does not stick. The dough should be approximately 2 cm thick.

For the sauce, you can use tomatoes in their own juice, scrolled in a blender, and you can add basil and a little salt there. Now put the grated mozzarella and green basil and send it to the oven, preheated to the maximum temperature that is in the oven, for 10-12 minutes.

Once you've taken the pizza out of the oven, add a few more green basil leaves and drizzle lightly on top. olive oil.

margarita

The history of this pizza is very unusual. It owes its name to Margherita of Savoy, who was the wife of the King of Italy. In 1889, on the occasion of the arrival of the Italian queen in Naples, pizzaiolo Rafaelo Esposito prepared it. He made it to thin dough, and the filling consisted of tomato, Mozzarella and basil, which is why the pizza had the colors of the Italian flag. This is what surprised the king's wife. And when she tasted the pizza, her delight knew no bounds. Satisfied chefs named their dish after Queen Margherita. The composition of Margherita pizza has not changed so far.

Margaritas are made all over the world, and their lack of meat makes them very popular even among vegetarians. No menu Italian pizzerias can't do without famous dish. It is very nutritious, and its calorie content is about 200 kcal per 100 g.

Recipe

If follow classical way cooking, you need to cook pizza in a wood-fired oven. We will get by with our usual oven. Pizza will be just as good in it.

This Margherita pizza recipe can be prepared in about 90 minutes. If you have ready-made dough, then you can cook it in just half an hour.

Ingredients

Let's start with the most important - the ingredients.

1. Dough. Below you will find out exactly how it needs to be prepared so that Margarita is very tasty. Buying a ready-made base is highly discouraged, because. achieve traditional pizza you won't be able to with it.
2. Mozzarella cheese marked "for pizza". It is Mozzarella that is required, all other options can not even be considered. It must be indicated that it is intended for pizza. Such cheese will be harder, it will fit much more harmoniously into general form dishes, as it melts noticeably better. It will take about 200 g.
3. Tomato sauce. If you do not want to cook it yourself, then you can use tomato paste. It will need to be slightly salted. You need 3-4 tablespoons.
4. Tomatoes. Pick a medium sized tomato. The main thing is that it should be moderately ripe. One piece will be enough.
5. Basil. Stock up on 10 sheets.
6. Olive oil. It will need to be used according to taste.

Dough

Preparing the dough is one of the defining moments. If it turns out bad, then the pizza will not be tasty and beautiful.

For the test you will need:

• Flour;
• Yeast;
• Water;
• Olive oil;
• Salt and sugar.

Mix slightly warm water (150 ml) with dry yeast (1 tsp) in a deep cup. After mixing them well, leave for 5 minutes. Then add flour (200 g), olive oil (1 tbsp) and salt and sugar (½ tsp each) to the mixture. You can knead the dough both with a mixer and with your hands. If it turns out too wet, then add flour. The dough should have sufficient firmness and elasticity. Now you need to roll it into a ball, put it in a bowl greased with the same oil and leave it under the lid for 60 minutes. And then it remains only to knead it, roll it into a ball again and wait another 15 minutes.

Pizza

Let's move on to the most important and interesting. How to cook the pizza itself when the dough is ready. The classic recipe is quite simple, and you don't even need a lot of time. What you need to do:

1. First, preheat the oven to the highest temperature. Grease the paper prepared for baking with oil, and also sprinkle a small amount flour.
2. Put the dough on top of the paper, roll out to a thin layer (2 mm). Cut out the shape you want to fit your baking sheet or pan.
3. Carefully transfer the paper with the base to a baking sheet or pan.
4. Brush with olive oil (it can be mixed with a little garlic) the base with a brush. Spread a thin layer of tomato sauce evenly on top.
5. Cut the mozzarella into even circles, the thickness of which should be about 1 cm. Spread them on the pizza at an equal distance from each other.
6. Tomatoes should also be cut into circles, but do not make them too thick. Lay the circles on the base. If you wish, you can also sprinkle pizza with a little ground pepper.
7. Put the result of your labor in the oven. You need to wait about 5-7 minutes, or maybe a little longer, until the dough becomes light golden color and little bubbles will appear in the cheese.
8. When you get the pizza, sprinkle it with basil leaves. All. It remains only to cut and serve.

Sometimes people prefer to bake just the base of the pizza for 5 minutes, then add the topping and bake for another 10 minutes.

Conclusion

If you have already tried to cook this wonderful pizza, then you can diversify it with changes in the composition. Based on Margarita, you can make pizza with almost any additional ingredients. You can add meat, sausage, seafood, vegetables - whatever you like. Great amount reviews with photos prove that it is possible. But this, unfortunately, will no longer be Margarita, which has such an amazing taste, by the way, vegetarians can safely eat this pizza, since it does not contain meat. I wish you all good luck and Bon appetit!

Pizza is hearty, appetizing and fast food. It can be made from what is in the refrigerator. The classic "Margarita" is a one-component pizza, but at the same time it is no less tasty. Learn how to make a real Italian Margarita and a simplified version.

Easy Pizza Margarita Recipe

Pizza can feed the whole company. Even children will not refuse it. This great dish for small holidays: cooking is not long, and everyone will enjoy.

Change the pizza recipe as much as you like, the main thing is that the ingredients are combined with each other. The dish will serve as an appetizer or a full dinner.

Pizza will take 30 minutes to cook if you use simple recipe. Required Products such:

• yeast dough - 250 g;
• tomato sauce - 100 g;
• vegetable oil for lubrication;
• tomatoes - 2 pcs.;
• parmesan - 50 g;
• mozzarella - 100 g;
• basil - 40 g.

The recipe for yeast pizza dough can be found at the link below.

How to cook pizza at home to make it beautiful and tasty, like in a pizzeria? Follow the step by step instructions:

1. Preheat oven to 180 degrees.
2. Roll out the dough with a rolling pin into a circle with a diameter of 25 cm.
3. Lay the base out on a greased baking sheet or baking sheet.
4. Send the dough to fry for 7 minutes.
5. Spread the tomato paste over the cooled base. Make your own or buy it.
6. Put slices of tomatoes, chopped mozzarella, basil on the cake. Cover the pizza with grated parmesan.
7. Increase the temperature in the oven to 250 degrees.
8. Bake 10 minutes.

Pizza "Margherita" is tender and fragrant. Optionally, diversify the filling with any additives (peperoni, seafood, olives, bell pepper, mushrooms, onions). Parmesan cheese can be replaced with a budget option.

How to cook pizza "Margherita" according to the classic recipe

Not sure how to make a classic Italian pizza recipe? Prepare these foods:

• 80 g wheat flour coarse grinding;
• 160 g of finely ground wheat flour;
• 3 g dry yeast;
• 150 ml of olive oil;
• 5 tomatoes and optionally a clove of garlic;
• 5 branches of green basil;
• a teaspoon of salt and the same amount of a mixture of Italian herbs;
• 150 g mozzarella;
• 150 ml of boiled water.

If you want your pizza to turn out like Italian chef keep the proportions.

First knead the dough:

1. Mix two types of flour and sift three times. So it will be filled with oxygen, and the dough will turn out lush, without lumps.
2. Dissolve yeast in 10 ml of warm water.
3. Add 0.5 tsp to flour. salt, then add yeast, 50 ml olive oil and 100 ml water. Knead the dough until a homogeneous elastic mass.
4. Cover it with a towel and leave it warm for 2 hours.

While the dough is rising, prepare tomato sauce:

1. Wash 3 tomatoes.
2. Fill them with boiling water.
3. After 3 minutes, remove the vegetables, remove the skin and remove the grains.
4. Blend the tomato pulp, garlic, and ½ of the basil into a paste using a blender.
5. Add 100 ml of olive oil to the sauce and Italian herbs. Mix thoroughly.
6. Cook the mixture until thickened over low heat.

When the dough has risen, start assembling the pizza. Follow these steps:

1. From the dough, form a thin disk with a diameter of 35 cm with sides around the edges.
2. Brush it with chilled tomato sauce.
3. Lay out the mozzarella slices.
4. Wash and cut thin slices 2 remaining tomatoes.
5. Tear the basil leaves with your hands and sprinkle over the pizza.
6. Preheat the oven and baking sheet with parchment to 280 degrees.
7. Put the pizza on a hot baking sheet and bake for 15 minutes.

The divine aroma of "Margarita" causes a frantic appetite. Rather, cut it with a pizza cutter and serve it on the table.

Margherita pizza: cooking features

Pizza "Margherita" will turn out juicy, tender and fragrant, given the peculiarities of cooking. The rules are:

1. Knead the ideal dough from two types of coarse and fine flour. The structure of the cake depends on its quality.
2. Make the base no thicker than 5 mm, otherwise you will get a layer of bread at the bottom.
3. Prepare the classic "Margarita" from yeast dough. Some cooks use a rolling pin, others prefer to stretch the base with their hands. Choose a convenient way.
4. Prepare the sauce from fresh tomatoes. Boil it until it thickens, otherwise it will flow out, or because of the liquid, the cake will remain raw.
5. Indispensable ingredients are basil and mozzarella. If you use a different cheese, it's no longer Margarita. Spicy taste Basilica is hard to replace.
6. Pizza spread only on a preheated baking sheet and put in a hot oven. Yeast dough is very demanding. Neglecting this rule, you risk getting a settled cake.
7. Drizzle the pizza with olive oil before baking to prevent the topping from burning. Because of high temperature basil leaves dry out quickly, and vegetable fat keep them juicy.
8. The temperature of baking in the oven is not less than 280 degrees. Professionals do it in an oven at 450 degrees!

Interestingly, the ancestors of pizza are ancient Egyptian and Persian flatbreads with slices of meat and vegetables. Similar dish ate in Greece and Rome. In the XVIII century, the dough began to be smeared with tomato paste.

The cheese pizza recipe originated in Italy. Initially, only peasants and sailors used such a delicacy. Later, members of the upper class, who liked the food of the poor, made pizza from expensive products And tender dough. There are pizzerias. The dish even ended up on the royal table.

Making Margherita pizza at home is easy. Consider the features, do not be afraid to experiment, then your dish will turn out no worse than served to Queen Margherita, after whom it is named.

Pizza Margherita received the status of a real culinary symbol their homeland of Italy thanks to a successful combination of colors - snow-white mozzarella, red tomatoes and green basil leaves. It is this combination that makes the pizza look like the Italian flag. However, all over the world, Margarita fell in love with her taste. Despite the presence of only a few ingredients and a simple topping, the taste of pizza will not leave anyone indifferent.

Classic Italian Margherita Pizza Recipe

Pizza was invented Italian chefs at the end of the 18th century, for King Umberto I, his wife Margherita of Savoy liked it so much that she was named after this royal person. Despite such a long history of the dish, today you can cook it in any kitchen and, perhaps, anywhere in the world.

Traditional ingredients: composition

The traditional Margherita pizza recipe involves preparing yeast dough, mozzarella, parmesan, tomatoes and basil. A little more salt, high-quality olive oil and this is where the composition of the products for making pizza ends.

As for cheese, you can of course replace it with something similar to mozzarella and parmesan, but this is a big departure from classic recipe. Here, Parmesan melts, spreading over the base, and mozzarella gives a gentle creamy taste. Also, in no case should you think that dried basil can replace fresh. It tastes perfect different products and for the traditional "Margarita" you need fresh succulent leaves fragrant green basil.

Margherita pizza dough

The traditional base is made from fine snow-white wheat flour with yeast. Ready dough after baking, it should be thin and soft, but strong and elastic - Italians fold a piece of pizza in half and bite off it, so the dough should not tear easily.

Real pizzaiolos spin the dough over their heads, stretching it with their hands and turning it into a thin circle, perfect for pizza. If you do not have such skills, then simply stretch the dough on the table with your hands to the desired diameter. Do not roll it with a rolling pin.

Classic pizza sauce

Classical italian recipe sauce, which is smeared with a circle of dough, does not imply anything but tomatoes, vegetable oil and spices. ripe juicy tomatoes puree, remove the skin, and then lightly boil with the addition of oil. Season with salt, pepper and a pinch of sugar to neutralize the acidity of the tomatoes. When the sauce is reduced, and this takes about 15 minutes, it should be cooled, and only then poured onto the pizza dough.

Easy oven recipe

To prepare a simple but incredibly tasty margarita, take:

• 250 g of the finest grinding flour that you can buy;
• 100 ml of warm water;
• 1 teaspoon of fine salt;
• 3 art. spoons quality oil olive;
• 20 g dry baker's yeast;
• 3 pieces of ripe tomatoes;
• 200 g mozzarella;
• 50 g parmesan;
• fresh basil leaves.

First, prepare the dough - dilute the yeast in warm water and when they disperse, add three tablespoons of flour to them. Let the yeast cocktail stand for half an hour, and then pour the oil into it, add the remaining flour and a teaspoon of salt. Knead the dough, which needs to rest for an hour before rolling and baking.

At this time, prepare the sauce - peel the tomatoes and chop the pulp in a blender. Put the tomatoes in a saucepan, add 3 large spoons oils, spices and boil the mixture for 15 minutes. Let the sauce cool, then pour it onto the rolled out dough and spread it out in an even layer.

Finely grate the parmesan and cut the mozzarella into pieces. If you took pickled mozzarella, then you do not need to cut it, just pinch off the pieces and put it on top of the sauce. Sprinkle with cheese and top with basil sprigs. Put the base in the oven, preheated to 220 degrees for a maximum of 20 minutes. Watch carefully, it should be baked, but not overdry.

Pizza "Margherita" on a thin crust

Let's cook on a thin crispy dough with sauce, stepping back a little from classic version.

For the test, take:

• 250 g of white wheat flour of the finest grinding;
• 150 ml of warm water;
• 3.5 g dry yeast;
• 1 teaspoon of sugar;
• half tsp salt;
• 1 tbsp olive oil.

Soak yeast and sugar in water. Combine the flour with salt, sift everything, and then pour it into a slide, in which make a hole in the form of a volcano. Pour the yeast cocktail into it, then the oil and start kneading the dough with a fork. When dry ingredients are mixed with liquid, start kneading the dough with your hands. Roll into a ball, grease its surface with oil, put in a bowl and cover with cling film. Let the dough rise for 40 minutes.

At this time, prepare the sauce, for which take:

• 250 g of tomatoes in their own juice;
• 1 clove of garlic;
• half a teaspoon of spices - oregano, basil, marjoram and salt.

Boil the tomatoes in a saucepan until the amount of liquid is reduced by half. At the end, add seasonings, and squeeze the garlic. Let the sauce cool down.

Prepare the filling from:

• 200 g of pickled mozzarella;
• 2 tomatoes.

Grate the cheese, and cut the tomatoes into washers. Roll out the dough thinly into a circle, grease with sauce, sprinkle with cheese, put tomatoes on top and pour some more cheese. Bake for 7 minutes at 230 degrees. Since the dough is thin, it does not take long to bake.

Cooking on a yeast-free basis

If you don't want to cook yeast dough, then make Margarita on a fresh, yeast-free basis - it is no less tasty, it will turn out just as juicy and fragrant.

For the test, take:

• 1.5 cups flour;
• 1 teaspoon baking powder;
• half a teaspoon of salt;
• 100 ml of water;
• 4 tablespoons of oil.

Sift flour, add baking powder and salt. Slowly add water and oil to the flour, kneading the dough. For even faster work, you can use a mixer or food processor that has attachments for kneading dough. A bread maker can also help with this - you can knead the dough in it, and roll it out with your hands.

The rest of the pizza can be classic - boiled tomato sauce, cheese and basil. Bake pizza on yeast-free dough 10 minutes at 220 degrees.

How to make pita bread in a pan

To speed up the process, use ready-made frozen dough or even unleavened lavash. You can cook pizza not in the oven, but in a pan. Of course, this recipe is far from the classic version, but it is also very tasty.

For pizza take:

• 1 lavash;
• 50 g pickled cheese;
• 100 g of tomato paste;
• a few basil leaves;
• 2 teaspoons dried thyme;
• salt pepper.

Put the pan on the fire, grease with a little oil. Put tomato paste on pita bread, lay out slices of cheese, by the way, it is not necessary to take mozzarella. IN this recipe you can use suluguni. Sprinkle with thyme, salt and pepper and add basil leaves. Put the pita bread in the pan and fry for about 10 minutes to melt the cheese.

Serve pizza prepared according to any of the recipes immediately after baking, while it is hot and the cheese is gooey and melted. Do not cook it in advance, because when it cools down, it will lose half of its taste.

A typical dish of the Italian commoners once found its way into the royal diet, and later conquered the world with a furor and became the leader among delivery chain dishes. A beautiful legend says that it all began in the second half of the 17th century with secret walks of the king through Neapolitan drinking establishments. They cooked there bread cakes topped with a delicious tomato sauce, all sorts of stuffing and a layer of melted cheese. The noble incognito liked them so much that the obsession with introducing peasant food into the royal menu did not let go.

After a long lobbying, refining the recipe and searching for special cutlery (do not touch the food with high-society pens!), Already at the receiver, on the thirtieth birthday of Queen Margherita of Savoy, the court chefs served an updated pizza in several versions. The one that was especially favorably received was called Margherita pizza, in honor of Her Majesty. We also got from the bounty of that table - a classic Italian recipe for pizza Margherita.

Prep time: 90 minutes / Serves: 8 / 35 cm tin

Ingredients

• wheat flour about 280 g
• dry yeast 5 g
• olive oil 50 ml
• warm water 100 ml
• tomato paste 70 g
• onion 1 pc.
• garlic 2 teeth
• mozzarella 100 g
• hard cheese 100 g
• tomatoes 1 pc.
• dried basil 1 tbsp. l.
• fresh basil 2-3 branches
• sugar 10 g
• sea ​​salt to taste

How to make pizza margherita

Dissolve yeast granules in warm water granulated sugar- shake vigorously, leave for 10-15 minutes to activate, the appearance of a foam layer on the surface. You can speed up the fermentation process by throwing a film or an inverted bowl over the rolled up. The dough should be near a heat source, in a quiet place without a draft, as when kneading and any other yeast dough. Separately, sift the flour, mix with a large pinch of sea salt.

As soon as the yeast solution foams violently, pour it into the flour. kneading soft dough. We work for at least 3-4 minutes, adjust the flour rate and at the end add olive oil - 30 ml.

For best quality dump the flour ball on the countertop and knead with effort. The oil must be completely absorbed. We roll up a plastic smooth bun, return it to the bowl. We cover with food polyethylene, create greenhouse conditions - we stand in a warm corner for 1 hour until the volume increases by 2.5-3 times.

While the Margherita pizza dough is resting, we are working on the sauce. At home, they often use purchased ketchup, ketchup with mayonnaise, and tomato sauces. Try it yourself - it's not difficult, but the difference is huge. In the remaining oil, fry finely chopped onion and garlic, after 2-3 minutes add concentrated tomato paste. We interfere, then they throw salt, sugar to taste. Italians knead ripe tomatoes or put peeled tomatoes in their own juice.

Slightly warming up the paste, pour in about 100 ml of boiling water, evaporate until thickened for 15-20 minutes. Toward the end, flavor with dry basil (!). Without fragrant basil not to be dispensed with, it is he who creates an important aroma. They also enhance the smell with spicy bay leaves (1-2 pcs.). Let it cool - Margherita pizza sauce or another needs to be cooled.

So, at this point we have thickened tomato sauce, grown dough, thinly sliced ​​tomatoes and grated or torn pieces of cheese. In addition to fusible mozzarella, which creates a crust that stretches with threads, take some hard, spicy “character”.

We slightly punch down the dough, stretch a round cake with a diameter of 30-35 cm. A clever pizzaiolo does without a rolling pin, spins the base in the air. We transfer the workpiece into a mold or onto a baking sheet. I dry the cake for 4-5 minutes in a hot oven on my own, then apply the sauce, scatter the filling: tomatoes and two forks of cheese.

We bake until rosy melted cheese for about 25 minutes at a temperature of 200 degrees, do not forget to dry clean leaves of fresh basil on a towel.

Garnished with green basil, serve homemade pizza Margherita to the table - bon appetit!

classic pizza margarita is the basis of almost every Italian pizza we have ever eaten. The history of margarita pizza is quite interesting, it got its name in honor of the lover of delicious pizza - his wife Italian king Umberto I, whose name was Margherita of Savoy. Now Italian pizza Margherita is prepared at every step, in every corner of the world, and the composition fast pizza reduced to a minimum: yeast dough, tomato sauce and mozzarella cheese. By the way, this vegetarian pizza is very nutritious and its calorie content is quite high, so it can serve great breakfast or lunch. And now I will immerse you in the wonderful world of pizza and tell you how to make Margherita pizza. So pizza is the recipe.

Ingredients

• - for pizza - 0.5 mass prepared according to the recipe below
• - for pizza - 7-8 tbsp (link to the recipe is also below)
• - 1 bunch
• - Mozzarella - 200 gr
• - 2 tbsp

Cooking method

Cooking Margherita pizza, the recipe of which I will describe below, will not take a large number time. It is very easy to prepare at home. Many people once wondered how to make Margarita pizza or where to find a pizza recipe that is suitable for cooking at home. Of course pizza delivery in modern world works around the clock and ordering Margherita pizza is not difficult, however homemade pizza nevertheless, it turns out much tastier than in many chain pizzerias, if you follow all the subtleties of cooking. Therefore, today we are preparing pizza Margherita.

First of all, prepare delicious dough. Classic Margarita- Pizza is yeasty and has a very thin crust. You can prepare yeast dough for pizza by. This great recipe simple test for pizza Margherita, which I learned from Jamie Oliver. While the delicious dough is coming up, quickly prepare the tomato sauce for Margarita pizza.
When the thin dough reaches the desired state and size, turn on the oven at full power (usually 250 degrees) so that it has time to heat up. Pizza in the oven will turn out delicious if the baking sheet is also very hot. While the heating process is in progress, roll out quick dough for pizza into a thin round cake with a thickness of about 0.5 cm or less, if possible. Be sure to dust your work surface and rolling pin with flour beforehand to prevent the dough from sticking.
We take the baking sheet out of the oven, sprinkle it with flour and carefully shift the cake from the yeast dough directly onto it. The main thing is that the circle immediately lays down well, because due to the high temperature, the dough will quickly begin to bake and it will be difficult to level it. Lubricate the circle of dough generously with tomato sauce for Margherita pizza. Leaving a small edging unaffected (no need to wrap it).
Lay the pieces of mozzarella cheese broken by hand on the surface of the sauce. The pizza cheese that is used in almost all recipes is mozzarella. You can use another, cheaper cheese, but the taste will also be very different.
Arrange the basil leaves on top of the tomato sauce.
We put the baking sheet in the oven and cook the Margherita pizza for about 5 minutes until the dough is toasted. I can’t name the exact cooking time, because the ovens are very different from each other, so in one it can be ready in 3 minutes, and in the other in 10. We monitor the condition of the pizza and take it out at the right time. Since my Margherita pizza recipe is with a photo, I think you can track the desired state clearly and without problems.
We get ready pizza Margherita from the oven, drizzle with olive oil and serve. Or we fill it with pizza toppings, which I will talk about very soon.
By the way, if you grate mozzarella cheese, then homemade pizza will look like in the photo below.

Classic Pizza Margherita. Short recipe

1. Cooking yeast dough for pizza.
2. Cooking tomato sauce for pizza.
3. We turn on the oven at a maximum power of 250 degrees. Let it heat up along with the pan.
4. We roll out a round cake 0.5 cm thick from the dough, sprinkling flour on the work surface and rolling pin.
5. We take out the heated baking sheet and carefully shift the circle of pizza dough onto a baking sheet sprinkled with flour.
6. Lubricate the pizza dough with tomato sauce.
7. Put the pieces of mozzarella cheese broken by hand on top.
8. Lay out the basil leaves.
9. Place the pizza pan in the oven and bake until the dough is lightly browned, about 5 minutes.
10. We take out the finished delicious Margherita pizza from the oven, pour olive oil over it and eat it immediately.

Now you know how to cook Italian pizza Margherita, the composition of which you know for sure, because when ordering pizza at home, you don’t know at all what to expect: a cold dish, tasteless cheese, or 2.5 hours of downtime. Using Margarita as a base, you can cook, and. Enjoy your food!