Margherita Pizza Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">500g strong bread flour (plus extra for dusting)</li> <li class="ingredients-single-item">7g fast-action dried yeast</li> <li class="ingredients-single-item">10g sea salt</li> <li class="ingredients-single-item">325ml lukewarm water</li> <li class="ingredients-single-item">1 tbsp extra virgin olive oil (plus extra for drizzling)</li> <li class="ingredients-single-item">2 tbsp semolina or cornmeal (for dusting)</li> <li class="ingredients-single-item">400g good-quality canned whole plum tomatoes</li> <li class="ingredients-single-item">2 cloves garlic, finely minced</li> <li class="ingredients-single-item">1 tsp dried oregano</li> <li class="ingredients-single-item">250g fresh mozzarella cheese, torn into pieces</li> <li class="ingredients-single-item">Fresh basil leaves</li> <li class="ingredients-single-item">Salt and freshly ground black pepper, to taste</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Pizza stone or steel</li> <li class="equipment-single-item">Pizza peel</li> <li class="equipment-single-item">Stand mixer with dough hook (optional)</li> <li class="equipment-single-item">Dough scraper</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Place your pizza stone or steel in the oven and preheat to its maximum temperature (ideally 250-275°C/475-525°F) for at least 45 minutes before baking. This high heat is crucial for achieving an authentic pizza with a crisp exterior and chewy interior. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> For the dough, combine the flour, yeast, and salt in a large bowl. Keep the salt and yeast on opposite sides initially as direct contact can kill the yeast. Make a well in the center and add the lukewarm water and olive oil. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Mix with a wooden spoon until the dough starts to come together, then turn out onto a lightly floured surface. Knead vigorously for 8-10 minutes until smooth, elastic, and slightly tacky but not sticky. The gluten development during this kneading stage is what gives your pizza crust its wonderful structure and chew. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Form the dough into a tight ball by tucking the edges underneath. Place in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for 1.5-2 hours, or until doubled in size. This slow fermentation develops flavor in your dough. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> While the dough rises, prepare your sauce. Drain and crush the tomatoes by hand, removing any tough stem pieces. Mix with the minced garlic, dried oregano, a splash of olive oil, salt, and pepper. For the most authentic flavor, don't cook the sauce - it will cook on the pizza. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Once the dough has doubled, gently punch it down to release the air. Divide it into two equal portions on a lightly floured surface and form each into a smooth ball. Cover with a kitchen towel and let rest for 15-20 minutes - this relaxes the gluten and makes the dough easier to stretch. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Take one dough ball and, on a lightly floured surface, gently flatten it with your fingertips, working from the center outward but leaving a 1cm border around the edge untouched (this will become your crust). Lift the dough and let it hang from your knuckles, gently stretching it by rotating your hands. Aim for a 30cm (12-inch) circle with a slightly thicker edge. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Sprinkle semolina or cornmeal onto a pizza peel and carefully transfer your stretched dough onto it. Shake gently to ensure the dough moves freely and isn't sticking (this is crucial for transferring to the oven). </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Working quickly, spread 3-4 tablespoons of tomato sauce in a thin layer over the dough, leaving the border bare. Distribute half the mozzarella pieces evenly around the pizza, being careful not to overload it - less is more with a traditional Margherita. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> With a quick jerking motion, slide the pizza from the peel onto your preheated stone or steel. Bake for 8-10 minutes until the crust is puffed and golden with some charred spots, and the cheese is melted and bubbling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Once baked, remove the pizza carefully with the peel. Immediately scatter fresh basil leaves on top (the residual heat will release their aroma without burning them), drizzle lightly with olive oil, and add a final sprinkle of salt if desired. Let rest for 1-2 minutes before slicing to allow the cheese to set slightly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Repeat the process with the remaining dough ball and toppings for your second pizza. Enjoy immediately while the crust is at its crisp-chewy best! </li> </ol>