Margherita Pizza - cooking recipe

Ingredients

14 g fresh yeast
200 g flour + for dusting
4 tbsp olive oil
3 None tomatoes, sliced
250 g mozzarella, sliced
50 g parmesan cheese, grated
1/2 bunch basil, leaves plucked
2 tbsp tomato paste

Preparation

To make the dough, crumble the yeast and dissolve in 1/2 cup of lukewarm water. Sift the flour into a bowl with 1/2 tsp of salt. Add the yeast mixture, then mix in 2 tbsp of the oil. Using your hands, or a mixer's dough hook, knead the dough until smooth. Divide the dough into 2 balls, cover the bowl and leave in a warm place for about 45 mins.
Next, roll the dough balls out on a floured work surface to make 2 pizza bases about 8 inches in diameter. Place each one on a baking tray lined with parchment paper. Spoon over the tomato paste to cover the pizza base, leaving a 3/4-inch border round the edge. Spread the tomatoes and the mozzarella on top, season, then distribute the basil, keeping aside a few leaves for the garnish. Sprinkle over the Parmesan and drizzle each pizza with a tablespoon of olive oil. Bake in a 400 degrees oven for about 20 mins. Serve hot decorated with the remaining basil leaves.