Pizza Margherita

Name: Pizza Margherita
Cook time: 15 min
Total time: 100 min
Yield: 4
Cuisine: Italian
Ingredients: 700 g 00 flour; 4 el traditional olive oil; 7 g dried yeast bag of 7 g, pack of 3 bags; 2 tl granulated sugar; 2 tl salt; 400 ml tap water; 2 toe garlic; 1 onion; 800 g peeled canned tomatoes can of 400 g; 20 g fresh Italian herbs; 2 bulb Mozzarella bread rolà 125 g; 180 g semi sundried tomatoes; 15 g fresh basil

Homemade Italian pizza cheese tomato with semi-dried tomatoes and basil.

Ingredients

Kitchen Stuff

1 kitchen rope

Directions

For the pizza dough, knead the flour, oil, yeast, sugar and salt with the lukewarm water in a large bowl in 5 minutes to a smooth dough.
Divide into balls, one per person, and sprinkle generously with flour. Leave to rise for 1 hour in a warm place.
Meanwhile, make the tomato sauce. Cut the garlic finely and chop the onion.
Heat the oil in a frying pan. On low heat, fry the onion and garlic for 5 min.
Add the tomatoes and bring to the boil.
Tie the herbs together with kitchen rope and add. Allow 25 minutes of gentle cooking on low heat. Stir frequently with a wooden spoon.
Press the tomatoes piece. Take the herbs out of the pan. Add pepper and possibly salt.
Preheat the oven to 220 ° C.
Knead the dough balls. Roll them out onto a floured worktop into pizza bases with Ø 30 cm. Place one bottom on two baking sheets with parchment paper.
Cut the mozzarella into slices. Divide the tomato sauce, mozzarella and tomatoes over the pizza bases.
Bake the pizzas for about 25 minutes on top of each other in the oven. Alternate half way.
Cut the basil into strips. Remove the pizzas from the oven and divide the basil. Serve immediately. Make two more pizzas.