---
title: Pizza Margherita
servings: 4
prep time: 30 minutes
cook time: 10 minutes
source: https://mycibora.com/recipes/margherita-pizza
---

Gather @all-purpose flour{500%g}, @dry yeast{4%g} and @canned tomato{1%can}.

Stir the yeast into the lukewarm @water{325%ml}, then knead with the flour and @salt{2%tsp} for 10 minutes until smooth and springy. ~{10%minutes}

Cover and let rise at room temperature until doubled, about 2 hours. ~{2%hours}

Divide into 4 balls, cover, and rest another 30 minutes while the oven heats to its absolute maximum with a stone or upturned baking sheet inside. ~{30%minutes}

Press and stretch each ball from the center outward into a thin round, leaving a puffy rim. Do not use a rolling pin.

Spread a thin layer of crushed tomatoes seasoned with salt, scatter over the @mozzarella{250%g}, and drizzle with @olive oil{2%tbsp}.

Slide onto the hot stone and bake 6–8 minutes until the rim is blistered and the cheese bubbles. ~{8%minutes}

Finish with @fresh basil{12%leaf} leaves the moment it leaves the oven and serve immediately.