Pizza margherita in a tray with mozzarella and basil

Ingredients

For the starter

• 250 ml warm water
• 2 tablespoons sugar
• 1 packet dried yeast (7 g)
• 2 tablespoons flour

For the dough

• 500 g flour
• 1/2 teaspoon fine salt
• 4 tablespoons oil
• 1 tablespoon oil for the tray

For the sauce

• 2 tablespoons stock
• 100 ml water
• 1/4 teaspoon fine salt
• 1/4 teaspoon ground pepper
• 1 teaspoon dried basil

For the topping

• 250 g mozzarella
• 10 fresh basil leaves
• 2 tablespoons olive oil
• 30 g grated Parmesan

Preparation

1. For the starter, put 250 ml warm water, 2 tablespoons sugar, the packet of yeast and 2 tablespoons flour in a bowl. Stir and leave for 10 minutes, until it rises and foams on top. 2. Put the 500 g flour and 1/2 teaspoon fine salt in a large bowl, then add the risen starter and 4 tablespoons oil. Knead well and leave to rise for 30 minutes. 3. Grease the tray with 1 tablespoon oil. Stretch the risen dough into the tray, thicker or thinner, as you like. 4. For the sauce, dissolve 2 tablespoons stock in 100 ml water, then add 1/4 teaspoon fine salt, 1/4 teaspoon ground pepper and 1 teaspoon dried basil. Spread the sauce over the dough. 5. Over the sauce put 250 g mozzarella cut into slices, 10 fresh basil leaves, 2 tablespoons olive oil and 30 g grated Parmesan. 6. Put the tray in the oven at 220°C for 30 minutes, until the dough bakes and the mozzarella melts.