Pizza Margherita
Perfect pizza every time with this masterclass recipe from James! Start with a margherita and layer it up with your faves!
Ingredients
- 800g oo flour
- 200g semolina flour
- 1 tsp salt
- 1 tsp caster sugar
- 14g yeast
- 650ml warm water
Toppings
- 400g san marzano tinned tomatoes blitzed
- 2 x balls mozzarella
- grated pecorino
- basil leaves
Method
Pour the water into a jug and stir in the yeast until it’s dissolved add the flour into a bowl then stir in the salt. Add the olive oil Use a spoon to stir everything together then tip onto a clean work surface and knead for 5 minutes until smooth. The dough should be sticky, but not impossible to work with.
Shape the dough into a ball then drop into a clean bowl and cover. Leave to rise in a warm place for about 2 hours or put in the fridge overnight.
Preheat the oven to 220°C/ or a pizza oven.
When the dough has risen, knock it back on a clean work surface, dusted with a little semolina flour. Divide into 4 pieces.
Take one piece and roll it into a round, shaping as you roll, until it measures around 20cm in diameter. Spread with the tomato top with mozerella basil pecorino and olive oil.
Carefully slide the pizza onto the preheated pizza stone or baking sheet bake for about 12 minutes (in a pizza oven it will take 2 to 3 minutes or until the pizza has puffed up and is fully cooked through.
To serve, the pizza onto a board and drizzle with olive oil.
Ingredients
- 800g oo flour
- 200g semolina flour
- 1 tsp salt
- 1 tsp caster sugar
- 14g yeast
- 650ml warm water
Toppings
- 400g san marzano tinned tomatoes blitzed
- 2 x balls mozzarella
- grated pecorino
- basil leaves
Method
Pour the water into a jug and stir in the yeast until it’s dissolved add the flour into a bowl then stir in the salt. Add the olive oil Use a spoon to stir everything together then tip onto a clean work surface and knead for 5 minutes until smooth. The dough should be sticky, but not impossible to work with.
Shape the dough into a ball then drop into a clean bowl and cover. Leave to rise in a warm place for about 2 hours or put in the fridge overnight.
Preheat the oven to 220°C/ or a pizza oven.
When the dough has risen, knock it back on a clean work surface, dusted with a little semolina flour. Divide into 4 pieces.
Take one piece and roll it into a round, shaping as you roll, until it measures around 20cm in diameter. Spread with the tomato top with mozerella basil pecorino and olive oil.
Carefully slide the pizza onto the preheated pizza stone or baking sheet bake for about 12 minutes (in a pizza oven it will take 2 to 3 minutes or until the pizza has puffed up and is fully cooked through.
To serve, the pizza onto a board and drizzle with olive oil.
