I’ve eaten tons of pizzas in my life, but none has ever tasted better than my mother’s homemade pizza margherita. She has this theory: to really know if a place serves really good pizza, you have to order marguerita, the most humble and simple version of pizza. Well, she knows what she’s talking about because she makes the BEST margherita. And you are lucky: she is sharing her recipe (which was my grandmother’s recipe) with us today!
For the dough you will need:
200 gr. flour
2 spoons olive oil
25 gr. fresh yeast
One glass of warm water
One teaspoon of salt
For the topping:
Natural tomato sauce, that is, simple peeled ground tomatoes.
Of course, this recipe admits lots of toppings and variations. You can add vegetables, ham, different types of cheese… but you know, my mum always prefers margherita!
First of all, dissolve the teaspoon of salt in the warm water. Now pile the flour and make a little weel in the center, like a little vulcano. Pour the two spoons of olive oil in the well and start mixing with your hands until the flour soaks in all the oil. Next, add the fresh yeast and keep on mixing. Pile the mixture again and create another little well in the center. Slowly add a little bit of warm water. Keep working the dough, it will tell you when to pour more water. Do so, until you have used the whole glass of warm water. You will know that the dough is ready when it won’t stick to your hands or the surface you are working on any more.
Pat the dough into a ball and put it all in a big bowl dusted with a little flour. Mark a cross with a knife on the surface of the dough, cover it a cotton kitchen cloth and let it rest and grow. My mum usually leaves the dough next to a radiator, so the process goes a little faster.
Once the dough has at least doubled its size, start rolling it out into a circle (or whichever form your baking tray has). Remember great pizza bases are very thin, so use a rolling pin to get the dough as thin as you can. Now transfer it to the baking tray.
Time for toppings! Smear some natural tomato sauce over your pizza base. Don’t use too much because it will give and excess of moist and you don’t want that, you want a crispy base! Add a little bit of salt and the dry mozarella. My mother usually goes crazy with the mozarella so don’t be afraid and add a little bit more. Finally, sprinkle oregano and place the pizza in a 200º preheated oven. It’s very important that the heat goes from the bottom to the top of the oven. Some ovens have this possibility. Wait for approximately 20 minutes and… Enjoy! Oh, and if you want, you can drizzle with olive oil before serving!