Pizza Margherita
This Pizza Margherita will enable you to master the art of hand made pizza! James' recipe hails from Naples and double 00 flour and semolina are essential to the recipe. Top with San Marzano tomatoes, cheese and basil!
Ingredients
For the dough:
- 800g 00 flour
- 200g semolina flour
- 1 tsp salt
- 1 tsp caster sugar
- 14g yeast
- 4 tbs olive oil
- 650ml warm water
For the toppings:
- 400g San Marzano tinned tomatoes, blitzed
- 2 x balls Mozzarella
- Pecorino, grated (or vegetarian alternative)
- Basil leaves
To serve:
- Peanut oil (optional)
Method
Pour the water into a jug and stir in the yeast until it has dissolved. Add the flour to a bowl then stir in the salt. Add the olive oil and,using a spoon, 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.
Pre-heat the oven to 220°C (or a pizza oven) and preheat a pizza stone or baking sheet.
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 Mozzarella, basil, Pecorino and olive oil.
Carefully slide the pizza onto your pre-heated 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, place the pizza onto a board, drizzle with peanut oil (optional) and slice.
Ingredients
For the dough:
- 800g 00 flour
- 200g semolina flour
- 1 tsp salt
- 1 tsp caster sugar
- 14g yeast
- 4 tbs olive oil
- 650ml warm water
For the toppings:
- 400g San Marzano tinned tomatoes, blitzed
- 2 x balls Mozzarella
- Pecorino, grated (or vegetarian alternative)
- Basil leaves
To serve:
- Peanut oil (optional)
Method
Pour the water into a jug and stir in the yeast until it has dissolved. Add the flour to a bowl then stir in the salt. Add the olive oil and,using a spoon, 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.
Pre-heat the oven to 220°C (or a pizza oven) and preheat a pizza stone or baking sheet.
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 Mozzarella, basil, Pecorino and olive oil.
Carefully slide the pizza onto your pre-heated 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, place the pizza onto a board, drizzle with peanut oil (optional) and slice.
