Technical Challenge Week 7 – Margherita Pizza

I love making pizzas – I’ve been making these at least once a month for the past couple of years, so I think I would have been pretty good at this challenge! The most important thing is to make sure the mozzarella has been drained and squeezed in kitchen roll to remove as much moisture as possible. If this isn’t done, you may end up with a soup of liquid in the middle of your pizza!

Makes 2 Pizzas

Ingredients

Dough

  •  5g (1 tsp) fast-action dried yeast
  • 260mL (1 cup) warm water
  • 400g (3 1/cups) strong white bread flour
  • 1/tsp salt
  • 2 tsp oil
  • large pinch of sugar
  • basil leaves, to garnish

Sauce

  •  1 can (400g) plum tomatoes
  • 4 cloves garlic
  • large pinch of sugar

Method

  1. Mix the flour, sugar, salt, and yeast together in a large bowl. Add the water and oil on top, and mix together with a spoon until you have a shaggy dough.
  2. Knead for 5 minutes until smooth and elastic. Cover with cling film and leave to rise for an hour or until doubled in size.
  3. For the sauce, chop and fry the garlic in a little oil for a minute, then stir in the tomatoes.
  4. Add the sugar and salt and simmer for 10 minutes until it is a thick, sauce-like consistency. Leave to one side until needed.
  5. Preheat the oven to 220ºC (425ºF). Split the dough in half and using your hands, press out into a large circle. Try not to press the outside rim to ensure a thick crust.
  6. Add the sauce to the middle of the pizza, and spread outwards leaving an inch rim for the crust. Slice your mozzarella and place on top.
  7. Bake for 12-15 minutes, until the cheese is brown and bubbling. Remove from the heat and add basil leaves to garnish. Enjoy!