Pizza Margherita

Ingredients

• 0.5 cube fresh yeast
• 500 g spelt flour type 1050 (+1 tbsp for working)
• 6 tbsp Olive oil
• Salt
• 8 tomatoes
• 1 Garlic clove
• 1 tsp Dried oregano
• 2 tbsp Tomato paste
• 0.5 bunch Basil
• 2 pinch raw cane sugar
• Pepper
• 2 balls mozzarella (125 g each; 45% fat in dry matter)

Instructions

1. 1.

   Crush the yeast into a bowl and stir it with 250 ml lukewarm water until smooth, then add flour, 3 tbsp olive oil and 1 tsp salt. Knead for 10 minutes into a supple dough. Cover and let rise in a warm place for about an hour.

2. 2.

   Wash the tomatoes. Quarter four of them, remove seeds, finely dice and set aside. Boil the remaining ones briefly, peel, quarter, seed and dice. Peel and finely chop the garlic. Sauté the garlic in 2 tbsp hot oil for 3–4 minutes over medium heat. Add tomatoes, oregano and tomato paste, stir well and simmer for about 10 minutes.

3. 3.

   Wash the basil, shake off excess water, cut leaves into strips and add to the sauce. Season the sauce with sugar, salt and pepper, then remove from heat.

4. 4.

   On a floured work surface knead the dough vigorously and divide it into four equal portions. Roll each piece into a circle the size of a pizza pan. Oil each pan lightly and place the dough inside, shaping a rim.

5. 5.

   Brush the dough with a little oil, spread tomato sauce over it, slice mozzarella and lay on top, sprinkle diced tomatoes, drizzle more olive oil. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 20 minutes until golden brown.