This is a recipe for easy pizza to make at home♪
The dough barely needs kneading.
No final fermentation! You can store the dough in the fridge for a few days before baking.
A simple Margherita pizza with tomato sauce, mozzarella, and basil
If you make the sauce yourself, it's delicious and easy to make☆
Thank you to everyone who watches my videos, and for always liking, commenting, and subscribing to my channel!
I hope you enjoy watching and making this video!
☆Timetable☆
Opening 0:00
Ingredients list 0:05
Weighing 0:11
Punching 1:14
Fermentation 2:00
Making pizza sauce 2:16
Removing gas 3:55
Cutting 4:18
Bench time 4:47
Shaping 5:00
Finishing 5:53
Baking 6:43
Finished 6:57
Tasting 7:27
☆Fermentation is not necessary this time.
☆It will rise more if you put the toppings on the dough before leaving it, but that's fine too.
After punching, you can store the dough in the refrigerator for a few days.
→The dough will mature more each day, become tastier, and you don't have to hurry when baking, so this is recommended.
The yeast used for this is shown in the video, so I hope you'll adjust it and use your stock of dough.
☆You can also bake the pizza dough without toppings and store it in the freezer.
In that case, try shortening the baking time a little.
Pizza Margherita
Dough ingredients
- 60g flour
- 140g bread flour
- 3g salt
- 8g honey
- 2g instant dry yeast
→ (-1g in summer or hot seasons, +1g in winter or cold seasons)
- Water 125g *If using strong flour, add 10g water
・Extra virgin olive oil 8g
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[Pizza sauce (marinara sauce)]
・Tomatoes simmered in water (either cut or whole) 390g (around 400g is fine!)
・1 clove of garlic
・Salt 3g
・2 tablespoons of olive oil
・Oregano as needed if available → Fresh or dried (not needed!)
[Toppings]
・Mozzarella cheese 50g
・Basil as needed
[For dusting]
・Strong flour as needed (only if the dough is sticky)
Bake = 250°C for 8-10 minutes
*If the oven temperature cannot be set higher = 200°C for 13-15 minutes
There are differences depending on the type of oven, so please adjust the baking time according to the color.
Recommended for beginners
*Basic recipes to practice bread making*
☆Petite France (no eggs, milk or fats)
https://youtu.be/2RUPqjMHb98?si=npNLZi6iT7ap0dIA
☆Milk bread (no eggs, milk or fats)
https://youtu.be/5fyAP9BYBfo?si=Pvc2N9qI0NxEx198
☆Cinnamon rolls
https://youtu.be/Rw5GO66hUSI
☆Bagels (no eggs, milk or fats)
https://youtu.be/vRX_TCB-6UE
☆Whole wheat focaccia (No eggs or milk)
https://youtu.be/vh-Aq3XqWK8
☆ Corn focaccia (No eggs or milk)
https://youtu.be/4qbpSoI2Qas
I have many other recipes posted♪
※I often get questions about recipe conversions and substitutions.
All recipes are made through repeated trial and error. Since the recipe will be different from mine depending on the addition or replacement of ingredients, I would be happy if you feel free to enjoy the arrangement. I am very happy to receive comments such as "I arranged it like this"♪
※The amount of moisture may need to be adjusted depending on the time since the flour was milled, the storage condition, the variety, and the humidity level. As with rice, it is recommended to add more moisture to older products.
Changing the sugar and salt type does not have much effect on the dough.
If you have any other questions, please ask in the comments and I will answer as much as possible.
Please feel free to contact us.
#How to make Margherita #Tomato pizza #Easy pizza