Italian · Italy
Wood-Fired Margherita with Tomato Puree and Basil
Authentic Italian pizza cooked in a wood-fired oven with simple, high-quality ingredients
80 minutes4 servings
Ingredients
Method
- Combine 500g bread flour, 10g salt, and 10g yeast in a bowl
- Add 300ml water and mix until a dough forms
- Knead for 15 minutes until elastic
- Let the dough ferment for 2 hours
- Preheat a wood-fired oven to 275°C (525°F)
- Shape the dough into a round and top with tomato puree, mozzarella, and basil
- Bake for 8-10 minutes until the crust is golden
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