The Margherita pizza on a plate, soft and fragrant, easy and quick to make, even for beginners. There are many recipes, but also try the Margherita pizza on a sheet pan, or the focaccia. For a dinner or a snack, the Margherita pizza on a plate is perfect, tasty and fragrant just right.
This Margherita pizza on a plate is for a round pan with a diameter of 10 inches or for two small round pans with a diameter of 8.5 inches. Double the servings for 2 people, or triple them for 4 people, and have fun adding other ingredients on top of the mozzarella if you prefer.
- Difficulty: Very Easy
- Cost: Very Affordable
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 1 Piece
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 cups all-purpose flour
- 0.63 cups water
- 1.35 tbsp extra virgin olive oil
- 0.28 oz fresh yeast
- 0.28 oz fine salt (dissolved in 0.68 oz of water)
- 0.14 oz sugar
- 5.64 oz tomato sauce
- 4.41 oz mozzarella (drained)
- 2 tbsp extra virgin olive oil
- as needed fresh basil leaves (or fresh oregano)
Steps
1 – In a large bowl, sift the flour and crumble the fresh yeast over it.
2 – Add the sugar and pour the water over it at room temperature. Mix the dough with a spoon and gather all the flour by compacting it.
3 – At this point, add the salt dissolved in water and knead it into the dough; finally, add the oil and knead the dough well. Form a dough ball and let it rise in the bowl covered with plastic wrap for 1 and a half hours.
4 – Roll out the dough in the pan, previously oiled, and let it rise for another 1 and a half hours in the turned-off oven.
5 – After this second rise, top it with the tomato sauce spread well to the edges and a drizzle of olive oil. Bake the pizza in the preheated static oven at 392°F for 15 minutes. Then remove it, add the mozzarella, and finish baking for the last 5 minutes.
6 – Serve it with another drizzle of olive oil and fresh basil leaves, or you can use oregano as an alternative.
