Pizza Margherita
Never under estimate the yumminess of a Pizza Margherita, especially when you use the freshest ingredients. Cooked in a Diavolo or a DeliVita Pizza Oven, you’ll have the crowds coming back for more.
Prep Time
15 minutes
Cook Time
90 Seconds
Serves
1
Skill Level
Easy
Ingredients
- One DeliVita vegan and organic sour dough ball
- Flour for dusting
- 100g fresh mozzarella, torn into pieces
- 50g of Mutti tomato pizza sauce
- 10g Grated Parmesan
- 10g of fresh basil
- Olive oil Salt and pepper to taste
Preheat the oven.
Before stretching and topping your dough, fire up your DeliVita oven. Aim for 400 to 450°C (750 to 850°F) on your pizza stone. You can check this quickly, accurately and from a safe distance with an infrared thermometer gun.
Tips
Add more Basil - Basil releases a beautifully citrus-like note when you add it to the pizza fresh-from-the-oven.
Knead the Dough
Place a dough ball on a floured surface. Working from the centre, push the dough outwards while spreading your fingers, making the disc bigger. Pick up the dough and gently pinch it around the edge, allowing gravity to pull it downwards into a circle with a 12-inch (30cm) diameter.
Add the Toppings
With a large spoon or ladle, spread an even layer of your Mutti tomato sauce over the base, top it with fresh basil followed by the mozzarella and olive oil, spreading both evenly on the dough and leave the room for the cornicione, or crust (about a ½ inch or 1 cm). Season with salt and pepper to taste. Drizzle with olive oil.
Baking Time
Slide your peel under the pizza and launch it into the oven. Cook for 60 to 90 seconds, turning it often to ensure an even bake and the edges or cornicione are crispy. Remove from the oven, slice, serve and ENJOY!
