Pizza Margherita

The original from Naples, easily made at home.

No ratings yet

Print Pin

Keyword: Pizza, tomatoes, Mozzarella, Basil

Course: Appetizers, Hot, Baking, Main Course

Cuisine: Italian

Prep Time: 30

Cook Time: 7

Proofing Time: 2

Total Time: 2 37

Servings: Individual Pizzas

Calories: 784kcal

Author: MJF

Cost: £6.00

Equipment

1 Kitchen Mixer With dough hook.
1 Set Measuring Cups & Spoons
2 Mixing Bowls 1 for dough, 1 for tomato sauce
1 Grater
1 Rolling Pin
1 Pizza Stone
1 Pizza Paddle or Thin Tray
1 Pizza Wheel To cut wedges.

Ingredients

¼ Cup Whole Wheat Flour
3½ Cups AP Flour
2 tsp Active Dry Yeast
2 tsp Kosher Salt
2 tsp Sugar
2 tsp Olive Oil
1 ⅔ Cups Water warm
½ Cup Cornmeal for final rolling and dusting.
1 Tin Tomatoes whole, with juice drained
2 Cloves Garlic grated
2 Tbsp. Olive Oil
Salt & Pepper to taste
8 oz Mozzarella shredded
1 each Bunch Basil leaves, or use dried herbs if not available.

Instructions

Mix the flour, yeast, salt and sugar in a mixer with a dough hook.
Slowly add the water and oil to form a dough. (the dough will be wet).
Knead on low speed for 10 minutes.
Divide the dough into 4 pieces and set on a baking tray.
Cover with a damp cloth and leave to prove for 2 hours, until doubled.
Place a pizza stone or heavy baking tray in the oven and preheat to 300°C/550°F with a pizza stone. You can also turn on the oven grill to boost the temperature and aid in browning, as you want the oven to be as hot as possible.
While the oven is heating, form each pizza, using your fingers to stretch out, finishing to a nice thin, round shape with a rolling pin and dusting with cornmeal to aid sliding into the oven. An uneven, rustic shape can also be appealing.
Complete this last step and add the toppings on a paddle or thin tray, which will enable you to slide the pizza on to the stone. (check that the pizza is sliding before putting it in the oven).
Make a simple tomato sauce by mashing to drained tomatoes, garlic, olive oil and until combined and then season to taste.
Top the pizzas with a light coating of tomato sauce, leaving a ½“ space from the edge, sprinkle with the mozzarella, and attractively arrange the basil leaves on top.
At this point, add any additional toppings you may wish.
Slide the prepared pizzas onto the pizza stone (they may be cooked individually or more, depending on the size of the stone oven).
Bake for about 7 minutes, turning, if possible, to help even cooking, until browned.

Notes

A heavy baking tray can be used in place of a pizza stone.
Toppings such as pepperoni, additional cheese, olives, anchovies, peppers, and mushrooms can be added as desired.
Try to avoid the temptation to add too many extra toppings, as this will result in a soggy pizza.
Also, bear in mind that the transfer from the preparation tray to the pizza stone can be a little tricky and gets easier with practice! This is where the cornmeal comes in very useful.

Nutrition

Pizza Margherita