Pizza margherita


Ingredients:
 
1 kg flour
50 gr melted butter (alternatively, olive oil)
20 gr salt
25 gr sugar
40 gr yeast
500 gr mozzarella cheese
200 gr grated cows’ cheese
240 gr tomato purée
origan (optional)
hot water
 
Method:
 
Spread out the flour and put the salt, sugar, yeast and melted butter in the centre. Mix with water and kneed for about 20 minutes to obtain a light dough. Leave to rise for 20 minutes in a warm place. When it has doubled in volume, kneed again. Cut into 80 gr pieces and roll into a thin rounds with a rolling pin (if preferred they can be worked with the palm of the hand as pizza cooks do). Place the dough rounds on oiled oven trays, spread the tomato purée mixed with a little olive oil, add the finely sliced mozzarella and spread with grated cheese and origan (optional).
Leave to rest for 20 minutes and cook in the oven at about 200° C. Serve very hot.
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