Artistic Flower Margherita Pizza

A creative spin on the classic Neapolitan Margherita, featuring delicate flower-shaped mozzarella petals, vibrant yellow cherry tomatoes, and fresh basil.

Ingredients

• 250 g medium-gluten flour
• 8-12 g salt
• 1 g yeast
• 20 g sugar
• 240 g water
• 1 block mozzarella cheese
• 1 cup tomato sauce
• 1 handful yellow cherry tomatoes
• to taste fresh basil leaves

Instructions

1. 1Pour ingredients into the mixing bowl

   

   Pour the medium-gluten flour, sugar, salt, yeast, and water into the metal mixing bowl of the stand mixer. Ensure that the yeast and salt are separated so the yeast retains its activity.

   Tip: Keep salt and yeast apart when adding them to the bowl to prevent the salt from inhibiting the yeast.
2. 2Knead the dough with a stand mixer

   

   Knead the ingredients in the stand mixer until the dough is smooth and non-sticky. Start mixing at a low speed, then increase to a fast speed for about 5 minutes until the dough temperature reaches 23 to 26 degrees.

   Tip: Monitor the dough temperature during fast mixing to ensure it reaches the optimal 23-26 degrees range.
3. 3Check dough temperature and let rest

   

   Measure the temperature of the kneaded dough with a digital thermometer to confirm it is properly mixed, then cover the bowl with plastic wrap and let it relax at room temperature for 2 hours.

   Tip: A digital food thermometer helps accurately verify that the dough temperature is correct after mixing.
4. 4Divide and shape the dough portions

   

   After the initial resting period, divide the relaxed dough into 3 equal portions on a silicone mat to prepare for making 3 individual pizzas.

   Tip: Use a bench scraper to cleanly cut the dough without tearing it.
5. 5Slice the mozzarella cheese

   

   Unwrap the block of mozzarella cheese and place it on a wooden cutting board, then use a sharp knife to slice it into uniform pieces.

   Tip: Keep the remaining cheese wrapped tightly to retain its moisture while you work.
6. 6Cut out mozzarella cheese shapes

   

   Use a small round pastry mold to press out small circular shapes from the mozzarella cheese slices. Save any leftover cheese scraps in the refrigerator for other uses.

   Tip: Press firmly with the small mold to get clean edges on the mozzarella circles.
7. 7Shape and degas the dough

   

   Take the fermented dough ball and gently press down on it with your hands to release trapped air bubbles. Shape and flatten the dough evenly on the mat in preparation for stretching out the base.

   Tip: Press gently from the center outward to keep the outer crust area puffy and well-aerated.
8. 8Spread the tomato sauce

   

   Spoon a generous amount of rich tomato sauce onto the center of the freshly stretched pizza dough. Using the back of a wooden spoon in a circular motion, spread the sauce evenly outward while leaving a clean border around the edge for the crust.

   Tip: Keep the sauce layer light and even so the crust stays crisp and the dough does not become soggy during baking.
9. 9Arrange cheese and tomatoes

   

   Carefully place the freshly cut mozzarella cheese circles onto the sauce-covered dough in decorative flower petal arrangements. Nestle bright yellow cherry tomatoes into the center of each mozzarella flower layout to complete the floral pattern.

   Tip: Press the cheese and tomatoes down gently into the sauce so they stay securely in place when transferring the pizza to the oven.

Storage & Reheating

Burn It Off

Frequently Asked Questions