Pizza Academy
Classic Margherita pizza
Patiently fermented dough, tomato, mozzarella and basil make a restrained classic with an airy rim and clear wheat flavour.
- Time
- 30 min + 8–24 hr fermentation
- Difficulty
- Medium
- Serves
- 2 small pizzas
Method
- Mix flour, water and yeast; rest for 20 minutes, add salt and knead until smooth.
- Bulk-ferment, divide into two balls and cold-proof for 8–24 hours.
- Bring to room temperature, open gently while preserving the rim, then add tomato and mozzarella.
- Bake at the oven's highest temperature until risen and charred; finish with basil and olive oil.
Estimated nutrition per serving
- Energy
- About 2,850 kJ (680 kcal) per pizza
- Fat
- About 19 g
- Carbohydrate
- About 98 g
- Protein
- About 28 g
