Pizza Margherita

Ingredients

Dough
- 220 g water, lukewarm 22040
- 1 tsp sugar or 1 tsp malt 1
- 20 g fresh yeast 20
- 400 g flour 400
- 30 g extra virgin olive oil 30
- 1 tsp salt 1

Margherita topping
- 300 g mozzarella, cut into pieces 300（）
- 400 g crushed tomatoes 400
- 2-3 pinches salt 2
- 4 tbsp extra virgin olive oil   4
- 10-15 basil leaves, fresh 10（）

Step 1
Place  dough ingredients into mixing jar,
S1, Kneading program,S2,

Step 2
Place dough into a lightly oiled large bowl and form into a ball shape. Cover bowl with cling film and let dough rise for 2 hours.

Step 3
Preheat oven to 220°C.

Step 4
Place mozzarella into mixing bowl,

 S1, 5000RPM, 6S,S3;
transfer into simmering basket and drain for 10 minutes.

Step 5
Roll out dough onto a floured surface to a thin (1 cm), rectangular shape and place on a baking tray covered with baking paper. At the edge form a small rim.

Step 6
Spread crushed tomatoes and mozzarella on top and sprinkle with salt and 2 tbsp olive oil. Bake in a preheated oven at 220°C for 20 minutes. While baking, tear basil into pieces, place in a small bowl and mix with 2 tbsp olive oil. Sprinkle basil-olive oil mixture over the pizza and bake at 220°C for another 5 minutes. Cut pizza in 4 pieces and serve.