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How to make Pizza Margherita at Home in 25 Minutes

Make Pizza Margherita at Home in 25 MinutesPizza image


Makes: 4-6 Servings

Total Time: 25-30 mint



Spontaneous powder 150 grams, half a cup of milk, a handful of sugar, a handful of salt, virgin olive oil spoonful.



Small tomatoes a number of (or medium-sized 2), garlic 2, 2 dried peppers, the Netherlands Salami 5, 4-5 basil, pepper half, add 1 tablespoon salt, Extra virgin olive oil 4 scoops, mozzarella minced half a small bag (preferably made of Italian spirulina mozzarella), canned mushrooms 1/3 cans, enucleated black olives 6 grains, cacao 5 grains, minced black pepper



  1. In the basin first with the added sugar, warm milk, dilute the flour, stir well, and then evenly sprinkle salt, rub the pressure by hand, pay attention to keep the dough soft, if the dough is not formed, then sprinkle some flour on the dough.
  2. Rub the dough into a dough. Cover it with a damp cloth and let it ferment for 4 hours in a warm and dry place until the dough becomes twice as large.
  3. The dough is divided into two halves, put half of them on the flour sprinkling of the board roll into slightly larger than the baking pan around, the thickness of 3mm.
  4. Evenly spread in the baking pan on the olive oil, the crust flat on top. Then roll back the extra side, the formation of nursing.
  5. The rest of the other side of the same method of rolling into a circle, according to the size of baking pan production edge protection board, and then on the tin foil, covered with a plastic wrap, directly into the refrigerator freezer or on a tin foil ready to make the next pizza.
  6. First, wash the tomatoes in the process of dough fermentation, hot water in the boiling water, peeled off the skin, cut into 2 cm block, add a teaspoon salt for 8 minutes.
  7. The diced tomatoes and sliced garlic together into the blender, a little mixed.
  8. The pan into the 2 tablespoons extra virgin olive oil, oil into the juice after the heat into the small Ding, small fire simmer, 4 minutes later, then add the remaining juice, continue to simmer until it becomes paste-like Half an hour or more.
  9. Olives, cacao cut in half, sliced salami mushrooms, pepper cut into circular pieces, basil leaves washed spare.
  10. To cool the tomato paste wipe cake bread, depending on personal preference to decide how many (the rest can be loaded with the bottle next time).
  11. Put the salami, basil leaves, olives, follow the sons, sprinkle with black pepper (if there are pepper in salami, put less).
  12. The oven preheats the pan into (my oven with oven function, no temperature adjustment, but I remember the oven should be the maximum temperature).
  13. About 9 minutes later, quickly take out the baking tray, close the door, sprinkle with green pepper rings and mushroom slices, back into the oven.
  14. Pay attention to observe the outer circle of cakes, began to change the golden brown color, take out the baking tray, evenly sprinkle mozzarella, and then back to the oven.
  15. After about 3-5 minutes later, mozzarella all open on the cake, and still keep the white can be baked it.


  • Calories 260
  • Total Fat 13g
  • Saturated 8g
  • Cholesterol 40mg
  • Sodium 370mg
  • Potassium 0mg
  • Dietary Fiber 2g
  • Sugars 3g
  • Protine 14g

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