Pizza Margherita with Parmigiano Reggiano | Gennaro Contaldo #AD

This Parmigiano Reggiano Pizza is certain to get the pizza party going! Simple and delicious, you can follow the recipe, which makes 2-3 large pizzas below. INGREDIENTS To make the dough: 500g Plain flour 10g Salt 1 x sachet Dried Yeast Approx. 325ml Lukewarm water For the toppings: 300g Tinned plum tomatoes Salt & pepper Extra virgin olive oil, for drizzling 30g Parmigiano Reggiano, grated/shavings Basil leaves 150g Mozzarella, roughly chopped METHOD 1. Combine the flour, salt, and dried yeast in a large bowl. Gradually add lukewarm water and mix well until you obtain a dough. 2. Shape the dough into a ball and leave to rest covered with a cloth for 5 minutes. After this, the dough will be more pliable to work with. 3. Knead the dough for about 10 minutes until smooth and elastic, then split into 2-3 balls. Knead each pieces for a couple more minutes and shape into a ball. 4. Cover the dough with a slightly damp cloth and leave to rise in a warm place for about 30 minutes, until it has doub