Pizza Margherita
Nail a classic Pizza Margherita at home. With a crispy base and fresh toppings, this recipe is a guaranteed hit for pizza night
Ingredients
- 200 grams cherry tomatoes, halved
- 200 grams buffalo mozzarella, thinly sliced
- 10 leaves basil
- 1 tablespoons dried yeast
- 1/2 teaspoons sugar
- 400 grams homebrand high grade flour
- 1 teaspoons salt
- 100 grams fine semolina
- 4 cloves garlic, finely chopped
- 800 grams crushed Italian tomatoes in juice
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 2 onions, finely chopped
- 30 grams parmesan
- 75 mL olive oil
- 140 grams tomato paste, mixed with .5 cup hot water
- 200 grams cherry tomatoes, halved
- 200 grams buffalo mozzarella, thinly sliced
- 10 leaves basil
- 1 tablespoons dried yeast
- 1/2 teaspoons sugar
- 400 grams homebrand high grade flour
- 1 teaspoons salt
- 100 grams fine semolina
- 4 cloves garlic, finely chopped
- 800 grams crushed Italian tomatoes in juice
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 2 onions, finely chopped
- 30 grams parmesan
- 75 mL olive oil
- 140 grams tomato paste, mixed with .5 cup hot water
- Step 1 of 11Pizza Dough: Put 250ml lukewarm water into a mixing bowl and add the yeast and sugar. Let it stand in a warm place until the yeast has dissolved and the mixture is frothy. Mix well.
- Step 2 of 11Add the flour, semolina and salt. Mix well.Knead for 10 minutes until smooth and elastic and place the dough in an olive-oiled bowl.
- Step 3 of 11Cover with plastic wrap and place in a warm place to rise until doubled in bulk. (Approx 40 minutes)
- Step 4 of 11Pizza Sauce: Heat the oil over moderate heat and add the onions and garlic. Fry gently, without browning, for about 10 minutes until the onion is soft.
- Step 5 of 11Add the tomatoes and tomato paste and mix well. Simmer for 20 minutes or until the mixture is thick and jam like in consistency.
- Step 6 of 11Taste and season with salt and freshly ground black pepper.
- Step 7 of 11Pizza Margherita: Preheat the oven to 220°C and place 2 pizza stones on separate shelves. Pizza stones help crisp up the base, but are not an essential utensil for this recipe. You can also use oven trays.
- Step 8 of 11Roll the pizza dough out on a floured surface into 2 discs about 20cm in diameter. Spread 100ml of the tomato sauce onto each pizza base.
- Step 9 of 11Sprinkle half the cherry tomatoes and half the mozzarella on each pizza. Sprinkle each with a little parmesan.
- Step 10 of 11Slide each pizza onto a pizza stone or oven tray and place in the oven and cook for 10 minutes or until well cooked.
- Step 11 of 11Remove from the oven, sprinkle with the fresh basil and serve.
Method
- Step 1 of 11Pizza Dough: Put 250ml lukewarm water into a mixing bowl and add the yeast and sugar. Let it stand in a warm place until the yeast has dissolved and the mixture is frothy. Mix well.
- Step 2 of 11Add the flour, semolina and salt. Mix well.Knead for 10 minutes until smooth and elastic and place the dough in an olive-oiled bowl.
- Step 3 of 11Cover with plastic wrap and place in a warm place to rise until doubled in bulk. (Approx 40 minutes)
- Step 4 of 11Pizza Sauce: Heat the oil over moderate heat and add the onions and garlic. Fry gently, without browning, for about 10 minutes until the onion is soft.
- Step 5 of 11Add the tomatoes and tomato paste and mix well. Simmer for 20 minutes or until the mixture is thick and jam like in consistency.
- Step 6 of 11Taste and season with salt and freshly ground black pepper.
- Step 7 of 11Pizza Margherita: Preheat the oven to 220°C and place 2 pizza stones on separate shelves. Pizza stones help crisp up the base, but are not an essential utensil for this recipe. You can also use oven trays.
- Step 8 of 11Roll the pizza dough out on a floured surface into 2 discs about 20cm in diameter. Spread 100ml of the tomato sauce onto each pizza base.
- Step 9 of 11Sprinkle half the cherry tomatoes and half the mozzarella on each pizza. Sprinkle each with a little parmesan.
- Step 10 of 11Slide each pizza onto a pizza stone or oven tray and place in the oven and cook for 10 minutes or until well cooked.
- Step 11 of 11Remove from the oven, sprinkle with the fresh basil and serve.
Method
- Step 1 of 11Pizza Dough: Put 250ml lukewarm water into a mixing bowl and add the yeast and sugar. Let it stand in a warm place until the yeast has dissolved and the mixture is frothy. Mix well.
- Step 2 of 11Add the flour, semolina and salt. Mix well.Knead for 10 minutes until smooth and elastic and place the dough in an olive-oiled bowl.
- Step 3 of 11Cover with plastic wrap and place in a warm place to rise until doubled in bulk. (Approx 40 minutes)
- Step 4 of 11Pizza Sauce: Heat the oil over moderate heat and add the onions and garlic. Fry gently, without browning, for about 10 minutes until the onion is soft.
- Step 5 of 11Add the tomatoes and tomato paste and mix well. Simmer for 20 minutes or until the mixture is thick and jam like in consistency.
- Step 6 of 11Taste and season with salt and freshly ground black pepper.
- Step 7 of 11Pizza Margherita: Preheat the oven to 220°C and place 2 pizza stones on separate shelves. Pizza stones help crisp up the base, but are not an essential utensil for this recipe. You can also use oven trays.
- Step 8 of 11Roll the pizza dough out on a floured surface into 2 discs about 20cm in diameter. Spread 100ml of the tomato sauce onto each pizza base.
- Step 9 of 11Sprinkle half the cherry tomatoes and half the mozzarella on each pizza. Sprinkle each with a little parmesan.
- Step 10 of 11Slide each pizza onto a pizza stone or oven tray and place in the oven and cook for 10 minutes or until well cooked.
- Step 11 of 11Remove from the oven, sprinkle with the fresh basil and serve.