Classic Italian Margherita pizza with a thin, crisp crust, tomato sauce, fresh mozzarella and basil. Its simple ingredients bring a favorite taste of Italy to the table, whether for guests or an easy family meal.
Stir the yeast into the lukewarm water and let stand for a few minutes. Knead the flour, olive oil, salt and yeast mixture into a soft, elastic dough. Cover and let rise until doubled in size.
Mix the tomato passata with the olive oil and salt, crushing it. Use the sauce without cooking it; its simple, fresh flavor is characteristic of Margherita pizza.
Roll the risen dough into a thin circle on a floured surface, leaving the edge slightly thicker. Transfer it to a baking sheet, spread the tomato sauce from the center outward and distribute the mozzarella pieces over the top.
Bake on the lower rack of an oven preheated to 250°C / 480°F until the bottom is crisp and the cheese has melted and lightly browned. Scatter the fresh basil leaves over the pizza after taking it out of the oven.
Important: Bake the pizza at the oven’s highest setting on a preheated baking sheet. This crisps the bottom while keeping the cheese melted. Contains gluten and dairy. Add the basil after baking, not before, to preserve its aroma.
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