miniChef

Pizza Margherita

Classic Italian Margherita pizza with tomato sauce and melted cheese.

🌐 gotvach.com
🌍 Bulgarian

Ingredients

250 g flour

10 ml water

2 tbsp fresh milk

15 g yeast

1/2 melted cheese

200 g peeled tomatoes

oil

salt

Method

In a small bowl, dissolve 15 g of yeast in 2 tablespoons of fresh milk. Leave for 5-10 minutes until the yeast foams and a foam forms on the surface.
In a large bowl, sift 250 g of flour and add a pinch of salt. Make a well in the center and pour in the dissolved yeast.
Gradually add 10 ml of water and 1 tablespoon of oil, stirring with a spoon or by hand, until a soft and elastic dough forms. If the dough is too sticky, add a little more flour.
Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until it is smooth and elastic. Shape it into a ball.
Grease a clean bowl with a little oil, place the dough inside, and cover it with a towel or plastic wrap. Leave it in a warm place for about 1 hour until it doubles in volume.
Cut 1/2 package of processed cheese into small cubes about 1 cm in size. Mash 200 g of peeled tomatoes with a fork until a sauce with small pieces forms.
Mix the chopped processed cheese with the mashed tomatoes. Add 2 tablespoons of oil and a pinch of salt. Stir well.
When the dough has risen, transfer it to a lightly floured surface and roll it out into a circle about 0.5 cm thick. Transfer it to a greased pan with a diameter of about 25-30 cm.
Spread the tomato and cheese mixture evenly over the dough, leaving about 1 cm of free edge.
Preheat the oven to 200°C. Bake the pizza for about 35-40 minutes until the dough is golden and crispy, and the cheese is melted and slightly browned.
Remove the pizza from the oven and let it cool for a few minutes before cutting and serving.