Classic Margherita pizza
Sometimes, all you need is a super simple Margherita pizza: tomato, mozzarella, dough. The soft and easy-to-handle dough is made with Allinson's Strong White Bread Flour, which puffs up beautifully into a super chewy crust. If you don't have a pizza oven, this can also be made in a regular oven preheated for an hour at its highest setting. The pizza will take about 10–15 minutes to cook.
Ingredients
Metric
Imperial
Pizza base
- 500g of Allinson's Strong White Bread Flour
- 7g of Allinson's Easy Bake Yeast, 1 sachet
- 1 tsp Billington's Golden Caster Sugar
- 2 tsp salt
- 300ml of warm water
- 50ml of olive oil, plus extra for greasing
- semolina, for dusting
Tomato sauce
- 300ml of passata
- 1 bunch of fresh basil, roughly chopped
- 1 tsp dried oregano
- 1/2 tsp cane sugar
- salt and pepper, to taste
Toppings
- 125g of fior di latte mozzarella
- 1 handful of fresh basil
- 2 tbsp of olive oil
Equipment
- pizza oven
Method
Begin by preparing the pizza dough. Mix the flour, yeast, sugar and salt together in a big mixing bowl
- 500g of Allinson's Strong White Bread Flour
- 7g of Allinson's Easy Bake Yeast, 1 sachet
- 1 tsp Billington's Golden Caster Sugar
- 2 tsp salt
Mix the water and oil together, then stir into the dry ingredients
- 300ml of warm water
- 50ml of olive oil, plus extra for greasing
Tip the pizza dough onto a lightly flour-dusted surface and knead for 10 minutes (or use the dough hook attachment on your stand mixer for 5 minutes)
Lightly grease the mixing bowl with some oil
Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size
Preheat your pizza oven for cooking the pizza
Next, prepare the tomato sauce. In a large bowl, mix together the tomato passata, chopped basil, oregano and sugar before seasoning to taste with salt and pepper
- 300ml of passata
- 1 bunch of fresh basil, roughly chopped
- 1 tsp dried oregano
- 1/2 tsp cane sugar
- salt and pepper, to taste
Once risen, divide the dough into two pieces – while you're working on one piece, keep the other one under the tea towel to stop it drying out
Roll a piece of dough out as thin as you can get it on a lightly-floured surface, then transfer it to a pizza peel dusted with semolina
- semolina, for dusting
Use your fingers to press down the centre of the dough and create a crust
Spoon the tomato passata sauce onto the base of the pizza, and top with the sliced mozzarella
- 125g of fior di latte mozzarella
Cook in the pizza oven for around 3–5 minutes, until the dough is cooked through and the cheese is light and bubbly
Top with some fresh basil leaves as it comes out of the pizza oven and drizzle with olive oil before serving
- 1 handful of fresh basil
- 2 tbsp of olive oil
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