I was a very fussy eater when I was much younger, so I could never go wrong with the classic Margherita Pizza!
Makes 6 Pizzas
For the dough:
- 1kg Strong White Bread Flour
- 550ml Warm Water
- 30g Salt
- 30ml Olive Oil
- 15g Caster Sugar
For the topping:
- San Marzano Tomato
- Buffalo Mozzarella
- Fresh Basil
- Extra Virgin Olive Oil
- Place the flour and 500ml of the water in a mixer fitted with a dough hook attachment. Mix until the dough is smooth. Stop the mixer and let the dough rest in the bowl for 15–20 minutes.
- Once the dough has rested, turn the mixer on to medium and add the yeast and sugar. Two minutes later, add the salt, mix for 2 minutes and then add the olive oil. Keep mixing until the dough is shiny and homogenous, about 6 minutes. Turn the speed up a little and mix for 2 minutes more.
- Let the dough sit, covered with plastic wrap, for 30 minutes or until doubled in size.
- Divide the dough into 6 balls, then place on a lightly floured surface and cover with a lightly floured tea towel until doubled in size (20 minutes). Meanwhile, preheat oven to highest setting and place a pizza stone on the top shelf to pre-heat.
- Working with a ball of dough at a time, place onto a flour-dusted 22cm-diameter pizza tray and press outwards from the centre to flatten, making the edges slightly thicker than the centre.
- Spread the pizza base with San Marzano tomato, top with Buffalo Mozzarella. Then scatter basil leaves on top and drizzle with extra virgin olive oil.
- Bake in preheated oven for 10 minutes or until golden brown and serve immediately.