There is nothing better for a casual dinner than a homemade pizza. In fact, for Italians, the most important thing about a pizza is not the filling, but the dough, which is why their most popular pizza is the margarita, a pizza where its dough stands out above anything else.
Today we are not going to make a margarita pizza, although the dough is going to have its leading role since we will add most of the ingredients raw.
For 2 pizzas:
- 375 g of wheat flour
- 245 ml of warm water
- 1/2 tablespoons of salt
- 6 g dry baker's yeast
- 1/2 tsp brown sugar
For the filling:
- 6 tablespoons of crushed tomato
- extra virgin olive oil
- fresh arugula
- 1 fresh mozzarella
- 50g grated mozzarella
- We put the yeast together with the sugar in the warm water, stir and reserve for 5 minutes.
- Mix the salt together with the flour, then add the water and mix well. If we have a kneading robot, we knead for 5 minutes, if we do it by hand we do it for 10 minutes.
- Make a couple of balls with the dough and let it rest for a couple of hours covered with a clean cloth.
- Stretch with your hand on a floured surface, trying to form a round pizza. We paint with a brush with olive oil the bottom of a round grill Smooth Efficient Iron. Stretch the dough on this, trying to reach the edge of the grill.
- Preheat the oven to 250ºC.
- Brush the surface of the pizza with tomato without reaching the edge. Add a pinch of salt and a splash of extra virgin olive oil and sprinkle with a little grated mozzarella.
- Bake for 10 minutes or until the edges are lightly browned in the bottom of the oven. We remove from the oven and finish stuffing with a handful of arugula and fresh mozzarella broken with our hands.
Photos and recipe by MJ .