Mains
Italian
ItalianMargherita Pizza
The classic tomato, mozzarella and basil pizza shown three ways. The basic tier leans on a shop-bought base, while the ultimate builds a slow-proved dough for a blistered Neapolitan crust.
Vegetarian
Nut-free
Ultimate version
A 24-hour proved Neapolitan dough with San Marzano, buffalo mozzarella and a screaming-hot pizza steel.
Per serving£5.75
Total cost£11.50
Time46 min
Ingredients for 2
- Dough
- 300 g Tipo 00 flour
- 195 ml cold water
- 2 g fresh yeast
- 8 g fine sea salt
- Topping
- 200 g San Marzano tomatoes , hand-crushed
- 150 g buffalo mozzarella , torn and drained
- 1 handful fresh basil leaves
- 2 tbsp cold-pressed extra virgin olive oil
- 20 g Parmigiano Reggiano , finely grated
Method
- Dissolve the yeast in the cold water, then add the flour and mix to a shaggy dough. Rest 20 minutes, then add the salt and knead until smooth and elastic.
- Cover and ferment at room temperature for 2 hours, then refrigerate for 24 hours.
- Three hours before baking, divide into two balls and let them come to room temperature, covered.
- Heat the oven to maximum with a pizza steel inside for at least 45 minutes.
- Hand-stretch each ball, leaving a thick rim, then top with hand-crushed San Marzano, torn buffalo mozzarella and a little olive oil.
- Slide onto the steel and bake for 5-6 minutes until the cornicione is blistered and charred in spots.
- Finish with fresh basil, grated Parmigiano and a final drizzle of olive oil.
Equipment
- pizza steel
- pizza peel
- stand mixer
The three ways, side by side
Budget
Ready-made bases, passata and value mozzarella for a quick midweek pizza.
Better
A simple homemade dough with proper mozzarella and a fresh basil finish.
Ultimate
A 24-hour proved Neapolitan dough with San Marzano, buffalo mozzarella and a screaming-hot pizza steel.
