MARGHERITA PIZZA WITH MUTTI SAUCE

For the dough:
    •    500 g flour (preferably type 00)
    •    325 ml water
    •    2 g dry yeast
    •    10 g salt
    •    1 tbsp olive oil

For the sauce:
    •    1 can Mutti Passata Tomato Puree
    •    A pinch of salt
    •    A pinch of black pepper
    •    A light pinch of oregano (optional)
    •    1 tsp olive oil

For the topping:
    •    250 g  Granarolo mozzarella
    •    Fresh basil leaves
    •    A drizzle of olive oil
 

1) Prepare the dough:
    •    Mix the flour with the yeast and water.
    •    Knead for 5–7 minutes, then add the salt.
    •    Let it rest and ferment for 8–12 hours (or → depending on available time).
    •    Divide into balls and let them rest for 1 hour before shaping.

2) Prepare the sauce:
    •    Mix the Mutti sauce with salt, black pepper, and olive oil.
    •    Important: Do not cook it—use it raw for a fresh flavor.

3) Shape the pizza:
    •    Stretch the dough by hand (no rolling pin to keep the air inside).
    •    Add a thin layer of sauce.
    •    Top with mozzarella pieces.

4) Baking:
    •    Preheat the oven to the highest temperature (250–300°C) with a tray or pizza stone.
    •    Bake for 7–10 minutes until the edges are golden.

5) Final touch:
    •    As soon as it comes out, add fresh basil and a drizzle of olive oil.

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Note:
    •    A light sauce is more important than quantity.
    •    High heat is the key to the perfect result.