1kg plain flour
30g fresh yeast
100g olive oil (plus extra for greasing)
600g lukewarm water
20g fine sea salt
Place the flour, yeast, olive oil and 400g of the water in a bowl of a stand mixer fitted with dough hook. Beat on a medium speed for at least 2 minutes until the dough begins to form a ball.
Dissolve the salt in the remaining water and pour gradually into the dough is all incorporated, then leave to mix for 5-10 minutes, until the dough has formed a smooth ball. Transfer the dough to a lightly oiled bowl and cover with a damp kitchen towel. Set aside to rise at room temperature for 2 hours, or until the dough has doubled in size.
Once the dough has risen, turn it out onto a lightly floured bowl or surface and divide it into 4 equal-sized pieces. Roll each piece out to form a 30cm round, about 5mm thick. Transfer to a floured pizza or baking tray and set aside to prove at room temperature for about 30 minutes.
Preheat the oven to 220 degrees Celcius. Once the dough has proved, add you topping and cook for 10 minutes, then reduce the heat to 200 degrees Celcius and cook for another 10 minutes. Serve the pizzas hot.
Margherita Pizza Recipe
2 pizza bases
100ml tomato passata
2 tablespoons basil leaves, chopped
(plus extra leaves to garnish)
1 clove garlic, finely chopped
4 bocconcini, sliced 1cm thick
2 tablespoons freshly grated parmesan
12 cherry tomates halved
extra virgin olive oil, to drizzle
Preheat oven to 180 degrees celcius.
Combine passata with basil and garlic, then spread over the pizza bases, leaving a 2cm border. Divide the bocconcini between the bases, then scatter the parmesan and cherry tomatoes (cutside up). Drizzle with olive oil and back for 8-10minutes until the cheese has melted and the pizza base are crisp and lightly golden around the edges. Drizzle the pizzas with a little more olive oil, garnish with small basil leaves and serve immediately.