• 1 hour
  • Low

Margherita Pizza with Grandi Molini Italiani Pizza Mix

500 g Grandi Molini Italiani Pizza Mix with Natural Sourdough
350 ml barely warm water (or 320 ml if you’re not familiar with high-hydration dough)
25 g extra virgin olive oil
5 g table salt
2 cans whole peeled tomatoes
400 g low-moisture mozzarella
Extra virgin olive oil, salt, basil, chili powder (optional)

Add the flour, water and oil to a bowl or mixer bowl and start mixing. When the dough starts coming together, add the salt and continue kneading until smooth and silky.
Lightly oil the bowl and let the dough rest for 30 minutes or until doubled in size.
Once the dough has risen, divide in two, place each half on a lightly oiled baking sheet and spread it out by gently stretching with your hands. Try to keep the centre thinner by pushing the dough towards the edges, which will bake into a nice, thick crust. Rest for another hour.
Gently crush the whole peeled tomatoes with a fork to extract the excess juice and chop them if necessary.
Add the leftover tomato sauce from the can, season with a couple of tablespoons of olive oil and a pinch of salt (and if you like chili powder). Thinly slice the mozzarella with a knife.
Heat the oven to the highest temperature (220-250° C), spread your pizza with the sauce, drizzle with olive oil and chili powder to taste and bake for 12 minutes or until golden (12-15 minutes in a 220° C oven, check the colour of the edge for doneness).
Take it out of the oven, drizzle with a little oil and decorate with basil leaves. Cut and serve hot.

In cooperation with Vaniglia Cooking

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