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Margherita pizza
Slow-risen dough made in the Thermomix bowl, tomato, mozzarella and basil: two round pizzas baked in a very hot oven.
Published on November 12, 2026
Ingredients
Change the ingredient grams. Nutrition stays the per-serving value calculated by the server.
- Wheat flour, all-purpose 500 g 100 g of it for the pre-dough
- Water 320 g lukewarm
- Baker's yeast, compressed 10 g
- Fine salt 8 g
- Granulated sugar 5 g
- Extra virgin olive oil 20 g
- Tomato passata 400 g
- Mozzarella, whole milk 250 g drained and cubed
- Fresh basil 15 g
Steps
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1 Warm the water.
1 min · 37 °C · speed 1 · reverse
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2 Dissolve the yeast and sugar with 100 g of flour.
20 sec · speed 3
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3 Let the pre-dough rise for 30 minutes.
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4 Add the remaining flour, salt and oil and knead.
5 min · speed 1 · dough
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5 Let it rise covered for 2 hours.
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6 Divide in two, roll out, top with tomato passata, mozzarella and basil.
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7 Bake in a preheated very hot oven for 8-10 minutes.
Nutrition
| Per serving | Per 100 g | |
|---|---|---|
| Energy | 726 kcal | 208 kcal |
| Protein | 28.7 g | 8.2 g |
| Carbohydrate | 104.1 g | 29.7 g |
| Sugars | 5.1 g | 1.5 g |
| Fat | 20.4 g | 5.8 g |
| of which saturates | 9.6 g | 2.7 g |
| Fibre | 5.0 g | 1.4 g |
| Salt | 3.07 g | 0.88 g |
Values calculated from the ingredients using food composition tables. They do not replace professional advice. Always check labels for allergens.
Recipe data: APIpoi.