The most classical Italian recipe of all times.
300 g (11 oz) all-purpose flour
200 g (7 oz) Manitoba flour
300 ml (10 oz) water (at room temperature)
Yeast: 4 gr (1 ½ tsp) if fresh or 1.5 g (1/2 tsp) if dry
10 g (1/2 tsp) salt
40 ml (3 tbsp) Terra Surti Extra Virgin Olive Oil (plus more for greasing the pan)
330 g (1 ½ cups ) Terra Surti Cherry Tomato Sauce
250 gr (1 cup) shredded mozzarella (fior di latte)
20 ml (1 ½ tbsp) Terra Surti Extra Virgin Olive Oil
salt
basil (or oregano)
Prepare the Dough:
Place the two flours in a large bowl and mix them together.
Add the yeast and mix it in.
Make a well in the center of the dry ingredients and add the room-temperature water, stirring with a spoon.
Add the salt and olive oil, then knead the mixture vigorously with your hands for at least 10 minutes until you achieve a smooth and elastic dough.
Cover the dough and let it rest for about 2 hours in a dry place, ideally in an off oven with the light on, until it has doubled in volume.
Without kneading the dough, place it in one large rectangular pan. Spread the cherry tomato sauce over the surface.
Preheat your static oven to 250°C (482°F) and bake the pizza base for about 8 minutes.
Remove the pizza base from the oven and top it with the shredded Mozzarella, fresh basil, a drizzle of extra virgin olive oil, and a pinch of salt.
Return the pizza to the oven for another 7-8 minutes, until the mozzarella has completely melted and the crust is cooked.
Take the Margherita pizza out of the oven, drizzle again with extravirgin olive oil and serve while still hot.
