Margherita pizza

Margherita pizza

Margherita pizza

Prep: 250 mins
Cook: 9 mins
Serves: 4 pizzas, serves 8 (2 servings per pizza)
Difficulty: Easy

Ingredients Tick boxes to send shopping list to email

For the pizza dough:

For the pizza:

Method

Margherita pizza

For the pizza dough:

1) In the bowl of a stand mixer, add the yeast, lukewarm water, and 115 g bread flour. Mix well and let sit until bubbly, about 30 minutes.

2) Whisk together the remaining 800 g bread flour and salt in another bowl so it will be evenly distributed.

3) Once the yeast mixture is nice and bubbly and looks like foamy beer, add 170 ml cold water and olive oil. Using a dough hook, turn the mixer on and add the flour in increments.

4) Mix the dough for about 5 minutes, until the dough starts creeping up the dough hook and comes away from the sides of the bowl.

5) Place the dough in a large bowl lightly greased with olive oil. Turn to coat all sides of the dough with oil. Cover the bowl loosely with a clean tea towel. Let rise until doubled in size, about 2 hours. Punch dough down, and let rise another hour.

6) Divide the dough into 4 equal disks. Lightly flour a work surface. Using your fingers or heels of your hands (and a rolling pin, if you prefer) stretch the disks out to a 20 cm round.

7) Repeat with the remaining 3 pizza dough disks.

For the pizza:

1) Preheat a wood-fired pizza oven to very hot 4 hours before cooking. Alternately, you can use a preheated pizza stone in your home oven. It's best to heat it for 1 hour at 260 degrees C before baking.

2) Add tomatoes to a food processor and process until smooth. Season with salt.

3) Sprinkle some flour on your pizza peel. Using a rolling pin, stretch your dough to a very thin 20 cm round.

4) Using a spoon to spread, put 1/4 of the sauce on the dough, and spread leaving a 2 cm border. Sprinkle 1/4 of the mozzarella over the sauce.

5) Gently put the pizza on the floor of the pizza oven. Bake until golden and crisp, about 3 minutes. Top with hand torn basil.