Pizza Margherita (with Mozzarella and Basil / mit Mozzarella und Basilikum)

Page 88

Cuisine: Italian | Course Type: Main Courses

(1 review)

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Tags: basil tomato basics pizza mozzarella pizza dough friday night fresh yeast

Recipe Reviews

Very delicious! I was afraid the dough would go wrong, as it was far too dry at a certain moment - it was supposed to be a sticky dough, but with 5 parts flour to 1 part water (plus a little fresh yeast), it wasn't sticky at all. I just added the water that was supposed to be added in the next step, and the dough turned out very nicely. I did let it rise a several times, more than was instructed.

The other small point of criticism is that there is too little tomato sauce - you need about 1.5 times of what is given. I also only added the basil at the very end - I would never cook it in a sauce, as it would then get bitter (I think). And the pizzas definitely needed extra salt, although that is part of the recipe - just be warned that you really need to add enough salt, especially to the dough.

We just made a plain margherita today; we'll probably add ham, rocket and truffle oil tomorrow, and will use another cheese next time.

Edited 7 April 2013:
Mmh, pizza with ham, tomato, mozzarella, rocket, sour cream and truffle oil - delish!

Edited 30 April 2013:
DH made the dough this time, and I don't know what happened, but his dough was too wet! He added a lot of flour and was back on track, the dough rose beautifully and made a great pizza. I've decided I wouldn't try other pizza recipes (as hard as that may be) unless we get fed up with this as it's just so good, and I think that warrants an upgrade from 4 to 5 stars!

Topped the pizza with the tomato sauce from this recipe, mozzarella and grilled courgettes, a leftover from this Zucchini, Tomato and Pesto Pizza - very nice! It was still slightly salty - you can probably skip the salt in the tomato sauce altogether. Chargrilling the courgette emphasized its flavour and worked very well, though I'd make the strips short next time, just for ease of eating. DH commented that next time we should set the oven at a higher temperature and bake shorter (it was 20-25 min now).

Edited 8 June 2014:
When I made the dough again yesterday, I was astonished at how oily it gets - don't worry about that, once you have kneaded the dough properly it will feel way less oily. Also, in the beginning it was incredibly dry again, but once I added the rest of the water it was fine. It's enough dough for two baking trays / four servings, and it really rolls out very, very easily.

We topped it with tomato sauce (this recipe, sans basil), grilled veggies (aubergine, zucchini, red pepper), mozzarella and crème fraîche.

Edited 12 September 2014:
Remember that the tomato sauce shouldn't be too liquid, or else your pizza will get soggy everywhere except for the edges.

(edited 12th September 2014) (0) comment (1) useful  

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