Pizza Margherita

Pizza Margherita

Automatic programme “Pizza Margherita”


Prepare the dough 

Combine the flour and salt in a mixing bowl. Dissolve the yeast and sugar in lukewarm water then add the olive oil. Gradually add the liquid to the flour and knead the ingredients in a food processor for 10 minutes to form a smooth dough. Cover and leave to rise in the fridge for 48 hours. 


Prepare the topping 

Put the tomatoes in a tall mixing jug with the oregano, salt and sugar and blend. Tear the mozzarella into chunks by hand.  


Bake the pizza 

Shape the dough into a ball, dust your hands with flour then pull it into a circle directly on the universal tray. To do so, pull the dough carefully and gently from the inside outwards. Spread the tomato sauce onto the base, top with cheese and bake in the X BO (230°C/0% humidity, automatic programme “Pizza Margherita”) for 7 minutes. 


Finishing touches 

Wash the basil and shake it dry then pluck the leaves. Remove the cooked pizza from the oven and put it on a plate. Sprinkle with basil leaves to serve. 


Pro tip 

For a stretchier pizza dough that is crisp when baked, use pizza flour or type 00 flour. 

Preparation: 30 min. 
Baking/cooking time: 7 min. 
Resting time: 48 hrs 

For 1 pizza

For the dough 

  • 250 g flour (type 00) 
  • 7 g salt 
  • 5 g yeast 
  • 1 tbsp sugar 
  • 150 ml water 
  • 12 ml olive oil 

For the topping 

  • 120 g chunky tomatoes (from a tin) 
  • 3 g oregano 
  • 2 g salt 
  • 4 g sugar 
  • 140 g mozzarella 
  • 3 sprigs of basil 

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