Pizza Margherita!

So I’ve been on a diet for a good couple of months now and have dearly missed my favourite junk food pizza, no cheat days have been allowed so it has indeed been a craving for me. Growing tired of breakfast in the form of smoothies and bowls of lettuce for dinner I thought why not make my own, that way I can at least monitor what is going into it and have it a tad more healthy.

Pizza Margherita recipe, Makes four 12 inch pizzas:

  • 1kg strong white bread flour.
  • 650ml lukewarm water.
  • 14g dried yeast.
  • 1tbsp salt.
  • 1tbsp granulated sugar
  • A little semolina flour for dusting.
  • 400ml passata.
  • 2 buffalo mozzarella balls.
  • 1 wedge of parmigiano Reggiano.
  • 1 bunch of fresh basil.

So to begin stir into the warm water your yeast, salt and sugar and allow to dissolve, while that is mingling pour the flour into a large mixing bowl and make a well in the centre. Once the yeast and water are better acquainted pour it into the well and begin to work the walls of the well into the water with a fork, continue with this motion until a dough begins to form. Now your dough is coming together you can tip it out onto a work surface and begin to knead with floured hands (this can be done in a mixer with a dough hook but I find it more fun using my hands personally.) Knead for about 10 minutes until the dough is springy to the touch then sit it in a greased bowl, cover with a towel and allow to prove for 30 minutes in a warm place.

Once proved knock back your dough for another few minutes, dust with semolina flour where needed. Cut the dough into four equal pieces and roll out evenly with a rolling pin or try your hand at tossing it in the air to stretch it if you dare! Once rolled to about the thickness of a pancake use your thumb to lift the edges of the base just a little bit to form a crust. Brilliant, so now take your passata and spoon over enough to moderately cover the pizza bases, shred over half of a mozzarella ball per pizza, a few leaves of basil, generous amounts of grated parmigiano and a dash of olive oil. Dust a pizza paddle with semolina flour and slide the pizza on top then slide it onto a preheated pizza stone inside an oven or if not inside an actual pizza oven (wish I had one) They should only take about 5-7 minutes. Cook one by one unless you have another stone.

Once cooked carefully remove from the oven, slice and enjoy!

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