Pizza Margherita

With a high cornicione (the edge) and low center, this is strictly a wood-fired oven baked pizza. Pizza margherita is the most famous and simplest of pizzas, with its tomato sauce, mozzarella, and basil, recalling the colors of the national flag. It is a symbol of Italian cuisine and one of its most emblematic Italian dishes .

Add 10% of the flour and mix well; add more flour and the yeast. Continue to add the remaining flour and mix well until combined. Put the dough onto a lightly floured surface and knead until smooth and elastic.

Place the dough into a lightly floured bowl, cover with a damp cloth, and set aside. Let the dough rest for half an hour, then divide into 4-5 round balls.

Cover with a damp tea towel and allow the dough balls to rise. Once the dough has doubled in size, place on a lightly floured bench and stretch the dough using your hands.

Pizza Margherita: Roll out 220 g (7 ¾ ouces) pizza dough. Top with buffalo mozzarella, place 4 basil leaves on top, and drizzle on some extra virgin olive oil.

Bake at 475°F/ 245°C for 15 minutes until the crust has browned and the cheese has melted. Related: NY-Style Pizza Dough Recipe Related: Best homemade pizza sauce Related: 23 Types of Pizza Explained Related: Popular Southern Italian Foods Related: Stromboli vs Calzone: What’s the Difference