Margherita pizza with mozzarella

Execution Method

For the dough

1) Take the yeast, sugar and water in a mixing bow. Mix thoroughly.
2) Add in the whole wheat flour, salt, olive oil and lemon juice.
3) Attach the bowl to a stand mixer with the hook attachment. On a medium-high speed knead the dough. If kneading with hands, then mix everything very well and then knead for at least 8 to 10 minutes.
4) The dough should be smooth, pliable and soft. If the dough looks dry, add some water while kneading. If the dough looks sticky, sprinkle some flour. Depending on the quality of flour, you may add add less or more water.
5) Spread some water all over the dough.
6) Cover with a lid or a kitchen towel and allow to leaven for 45 minutes to 1 hour or until the dough increases in volume and doubles up.
7) Knead the dough lightly again and then you can directly make pizzas from these. Or you can keep them covered in a tight box or pan. Spread some olive oil all over the dough before placing them in the box.

Assembling

1) Preheat the oven to its highest possible temperature for 15 to 20 minutes. (~250° C)
2) Grease a pan or tray with some extra virgin olive oil. Sprinkle some flour all over.
3) Take a medium to large ball and sprinkle some flour on the dough.
4) Roll to a thin pizza having 0.3 to 0.5 cm thickness.
5) Carefully lift and place the pizza in the greased baking pan or tray.
6) Spread a thin layer of pizza sauce or passata.
7) Now top with Taste&Smile mozzarella

Baking

1) Keep the pizza pan on the lower rack near the bottom heating element. This helps the pizza to get a nice crisp and crusty base. Only use the bottom heating element in the oven. Also keep your oven’s highest temp.
2) Bake the pizza for 10 to 15 minutes until the base gets golden and the cheese also melts.
3) Top with some torn fresh basil leaves.
4) You can also add dried oregano or red chili flakes if you want. Top with some chopped cherry tomatoes before serving.