Ultimate pizza Margherita

Name: Ultimate pizza Margherita
Prep time: 1 h 15 min
Cook time: 15 min
Total time: 1 h 30 min
Yield: Makes 2 pizzas
Cuisine: italian
Ingredients: 350g strong white flour; 25g coarse semolina plus extra for sprinkling; 11/2 tsp salt; 7g pkt fast-action dried yeast; 1 tbsp olive oil (not extra virgin) plus extra for drizzling; 275ml tepid water; 400g can plum tomato; 2 plump garlic cloves finely chopped; 2 tbsp tomato purée; 2 balls buffalo mozzarella (about 140g each); two small handfuls basil leaves, roughly torn parmesan shavings and rocket, to serve

4.35 (43)

⏱ 90 mins 🍽 Makes 2 pizzas 🌶 italian ✅ A challenge 🏷 Main course

This recipe guides you through creating a classic pizza Margherita. You will prepare a sticky dough from strong white flour and semolina, which is kneaded and rested in stages. A quick tomato sauce is made with canned plum tomatoes, garlic, and tomato purée. The dough is rolled out, topped with the sauce, fresh basil, and torn buffalo mozzarella, then baked until golden. The finished pizzas are garnished with parmesan shavings and rocket leaves. The total preparation and cooking time is 90 minutes.

Ingredients

350g strong white flour
25g coarse semolina plus extra for sprinkling
11/2 tsp salt
7g pkt fast-action dried yeast
1 tbsp olive oil (not extra virgin) plus extra for drizzling
275ml tepid water
400g can plum tomato
2 plump garlic cloves finely chopped
2 tbsp tomato purée
2 balls buffalo mozzarella (about 140g each)
two small handfuls basil leaves, roughly torn parmesan shavings and rocket, to serve

Method

Combine the flour, semolina, salt and yeast in a bowl. Create a well in the centre and add the oil and water. Stir the mixture and bring it together with your hands until you have a very sticky dough. Once combined, cover the bowl and set aside for 15 mins.
Transfer the dough to a work surface lightly coated with oil. Oil your hands and the inside of the bowl. Knead the dough approximately 12 times, turning it a quarter turn each time. Shape it into a ball with the seams underneath, place it back in the bowl, cover it, and leave for 10 mins. Perform this kneading and resting process once more for 10 mins, then knead and leave for a final 15 mins, applying oil to the surface and your hands each time.
Prepare the sauce while the dough rests. Drain the tomatoes and place them in a bowl. Use scissors to cut them into small pieces. Mix in the chopped garlic, tomato purée, and seasoning. Lightly oil a baking sheet and dust it with a little semolina. Preheat your oven to 240C/fan 220C/gas 9.
Once the dough has finished resting, divide it in half. Place one portion on a lightly floured surface. Knead it 4-5 times to remove air bubbles, then begin to roll it out. When it starts to spring back, brush away the flour from the surface and rub on a small amount of oil to help with rolling. Continue rolling until you have a 28cm circle, shaping it as you go. Drape the dough over a rolling pin to transfer it onto the prepared baking sheet.
Drain the mozzarella and pat it dry with kitchen paper. Brush the pizza base with olive oil, then spread half of the tomato sauce over it, leaving a small border. Sprinkle half of the torn basil leaves on top, then tear one ball of mozzarella and scatter the pieces over the basil. Season with pepper and a drizzle of oil. Bake for 12-15 mins until the cheese is bubbling and the crust is browned. Repeat the process with the second portion of dough and remaining toppings. Serve the pizzas with parmesan shavings, rocket leaves and an extra drizzle of oil.

Nutrition (per serving)

Calories593 kcal

Fat24 g

Saturates10 g

Carbs74 g

Sugars4 g

Fibre3 g

Protein26 g

Sodium1200 mg

Salt3 g

Recipe details

Skill levelA challenge

CategoryMain course

Cuisineitalian

DietVegetarian