Pizza Margherita
A comforting kid-friendly Italian dish. Ready in about 3 hours 30 minutes, serves 4.
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Ingredients
- • 350 ml water
- • 7 g active dry yeast
- • 1 tsp honey
- • 500 g bread flour
- • 60 g semolina flour
- • 2 tsp salt
- • 1 tbsp vegetable oil
- • 1 tbsp cornmeal
- • 2 tbsp olive oil
- • 1 tbsp fresh basil
- • 1 tsp dried oregano
- • 1 clove garlic
- • to taste black pepper
- • 240 ml tomato purée
- • 2 large tomatoes
- • 250 g mozzarella cheese
- • 50 g parmesan cheese
Method
- 1
Gather ingredients: 350 ml water, 7 g yeast, 1 tsp honey, 500 g bread flour, 60 g semolina, 2 tsp salt, 1 tbsp vegetable oil, 1 tbsp cornmeal, 2 tbsp olive oil, 1 tbsp basil, 1 tsp oregano, 1 clove garlic, black pepper, 240 ml tomato purée, 2 tomatoes, 250 g mozzarella, 50 g parmesan. Tools: large bowl, stand mixer with dough hook, 16-inch pizza pan, rolling pin, knife.
- 2
Combine water, yeast, honey, and enough bread flour to make a batter. Cover and proof until puffy, about 1 hour.
- 3
Add remaining bread flour, semolina, and salt. Knead with stand mixer on medium speed until smooth and elastic (4 minutes) or by hand (10 minutes).
- 4
Rub dough with oil, place in clean bowl, cover, and let rise at room temperature until doubled, about 90 minutes.
- 5
Punch down dough, divide into 4 pieces, form into balls, cover, and let rise again until doubled, 45-60 minutes.
- 6
Preheat oven to 232°C. Lightly oil pizza pan or scatter with cornmeal.
- 7
On floured surface, roll and stretch dough to 1/4-inch thickness. Transfer to prepared pan.
- 8
Mix olive oil, basil, oregano, garlic, and pepper. Spread mixture over dough, then top with tomato purée, sliced tomatoes, mozzarella, and parmesan.
- 9
Bake in oven at 232°C until golden brown and toppings are hot, about 10-12 minutes for individual rounds or 20-30 for large.
- 10
Cut into wedges and serve at once or let cool for 5-10 minutes.
