Italian · Italy
Crispy Thin Crust Margherita
A lighter version of the classic Margherita pizza with a crispier texture
70 minutes4 servings
Ingredients
Method
- Mix 500g of all-purpose flour with 10g of salt
- Dissolve 7g of yeast in 300ml of warm water
- Combine ingredients and knead for 8 minutes
- Let the dough rest for 30 minutes
- Roll out the dough into a thin circle
- Brush with olive oil, add tomato sauce and mozzarella
- Top with basil and bake at 220°C (425°F) for 12-15 minutes
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