Main courses
Neapolitan Margherita pizza
The simple filling of a Neapolitan pizza is tomato, mozzarella, basil and olive oil. A hot oven browns the airy border.
100 minDifficulty: medium
Servings in this printout: 2
Ingredients
Servings
- 300 g wheat flour
- 2 dl lukewarm water
- 3 g dry yeast
- 1 tsp salt
- 200 g crushed tomatoes
- 200 g mozzarellawell drained
- 8 leaves fresh basil
- 1 tbsp olive oil
Method
- Mix water and yeast. Add the flour and salt and knead into a dough for about 8 minutes. Cover and rise in a warm place for about an hour.
- Heat the oven with the pizza stone as hot as possible, preferably 250 degrees or hotter.
- Divide the dough into two parts and stretch with your hands into thin bases. Leave the edges a little thicker.
- Spread the crushed tomatoes on the bases and add the torn mozzarella.
- Bake the pizzas one at a time on a hot baking sheet or stone for 7-10 minutes until the edges are browned. Add basil and olive oil after baking.
Nutrition per serving
Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.
- Net carbs
- 114.54 g
- Total carbohydrates (incl. fibre and polyols)
- 120.6 g
- Protein
- 37.12 g
- Fat
- 30.07 g
A reliable glycemic load estimate is not available.
Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.
Why is the estimate missing?
- wheat flour · A suitable GI value was unavailable for this ingredient.
Notes
- Drain the mozzarella well so that the filling does not water the base.
- Estimated total time is 100 minutes: 20 min making the dough and shaping the pizzas, 60 min rising, 20 min baking two pizzas one after the other. Preheat the oven and pizza stone while the dough rises.