Italian · Italy
Crispy Thin-Crust Margherita with Tomato Sauce
A lighter version of the classic Margherita pizza with a crispier texture
60 minutes4 servings
Ingredients
Method
- Combine flour, yeast, and salt, then add water to make a dough
- Knead the dough for 10 minutes, then let it rest for 30 minutes
- Roll out the dough into a thin circle
- Spread tomato sauce, then add mozzarella and basil
- Bake at 220°C (425°F) for 12-15 minutes
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