Recipe
Margherita Pizza
Marco Vitale's recipe · cooked three times by three people since August · 0. Well-loved.
Marco Vitale, Oscar Wei and Lena Marsh have cooked this
Ingredients
Dough
- 500 g00 flour
- 325 mlwater
- 10 gsalt
- 2 gyeast
Topping
- 200 gSan Marzano tomatoes, crushed by hand
- 200 gfior di latte
- 1 handfulbasil
Method
- oneMix dough, bulk 2 hours, ball, cold-proof 24 hours.
- twoPreheat steel at max for 1 hour.
- threeStretch, top lightly, bake 6–7 minutes.
Per serving
an estimate613 kcal
20 protein
127 carbs
3 fat
5 fibre
1316 mg sodium
Protein, carbs, fat — and a gap for what the estimate can't see. Fior di latte wasn't recognised, so it isn't counted. Grams per serving, from USDA FoodData Central.
Review ingredient matches
| Ingredient | Matched as | Amount | kcal | |
|---|---|---|---|---|
| 500 g 00 flour | Flour, 00 | 500 g | 1785 | good match |
| 325 ml water | Water | 325 g | 0 | likely |
| 10 g salt | Salt, table | 10 g | 0 | good match |
| 2 g yeast | Yeast extract spread | 2 g | 4 | good match |
| 200 g San Marzano tomatoes | Tomato, roma | 200 g | 44 | good match |
| 200 g fior di latte | no match | 200 g | – | no match |
| 1 handful basil | Basil, fresh | 30 g | 7 | guess |
A "guess" means the amount or food wasn't recognised — tweak the ingredient text (add a quantity and unit) for a better match.
Lineage
Margherita PizzaMarco Vitale · this recipe
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