Margherita Pizza
A simple, yet flavoursome pizza
Equipment
- Scales
- Measuring Spoons
- mixing bowls large and small
- Rolling Pin or use a bottle
- Baking tray
- Sharp knife
- Vegetable peeler optional
Ingredients
Dough
- 150 g strong bread flour
- 1/2 tsp dried yeast
- 1/2 tsp salt
Sauce*
- 1 tbsp tomato puree
- 2 tbsp water
- 1 small garlic glove, crushed or use 1/2 tsp garlic paste
- 1/2 tsp dried oregano
Topping
- 4 - 5 cherry tomatoes halved
- 3 - 4 slices fresh mozzarella
- 25 g parmesan, shaved (handful) you can also use Grana Padano or extra mature cheddar (both less expensive than parmesan)
- Fresh basil leaves optional
Instructions
- Oven 220c
- Dough: Add the flour to a bowl and stir in the yeast and salt. Make a well in the centre, then pour in 100ml/g** of warm (blood temperature) water and the oil. Mix together to make a soft dough, then turn out onto a floured surface. Knead for around 5 mins until the dough is smooth. Pop the bowl over the top of the dough, and set aside whilst you make the sauce, halve the tomatoes and slice the mozzarella cheese. For the parmesan/strong cheddar, run the vegetable peeler down the thin edge to create ribbons.
- Sauce: Mix the tomato puree with the water, garlic and oregano. Set aside whilst you make the base.
- Knead the dough again on a floured surface and shape into a ball. Flatten with floured hands, then push and stretch the dough to a make a circle shape, or use a rolling pin. Keep the dough thin as it will rise when cooking. Lift the dough onto a floured/lined baking tray (using the rolling pin is easier).
- Spoon the sauce over the dough and spread around with the back of a spoon. Scatter over the tomatoes, then add the cheese (do not be tempted to use more mozzarella as it will make the dough soggy). Drizzle over a little olive oil (optional)
- Bake for around 10 mins until the edges are golden and underneath is crisp and edges are browned.
- Serve with the torn basil leaves and an extra drizzle of olive oil if wished.
Notes
*Instead of mixing tomato puree with water, you can use 50g passata
**A good tip when baking is that 100g or water is the same as 100ml. This saves using jugs (extra washing up!) or switching measuring units on scales.
I have tried making pizzas with oiled trays, but they always seem to stick. Adding a dusting of flour to the tray forms a barrier and does the job.
Other topping choices:
Olives, ham, chorizo, spinach, mushrooms, a whole egg, dollops of pesto, even pineapple if wished!