Margherita pizza
A soft, airy dough baked on a very hot stone with raw tomato, torn mozzarella, basil and olive oil, the simplest and most loved pizza.
Method
- 1
Mix the flour and yeast in a large bowl, pour in the water and stir until there is no dry flour left.
- 2
Add the salt and knead on a clean surface for about 10 minutes, until the dough is smooth, springy and slightly tacky.
- 3
Return the dough to the bowl, cover and leave at room temperature until doubled in size.
- 4
Divide into 4 pieces of about 205 g, shape each into a tight ball, set on a floured tray, cover and leave until puffy.
- 5
Put the stone or steel on a high shelf and heat the oven to its highest setting, ideally 260°C, for at least 45 minutes.
- 6
Tear the mozzarella into a sieve and leave it to drain while the oven heats.
- 7
Crush the tomatoes by hand into a rough sauce and stir in a pinch of salt and 1 tablespoon of the oil. Do not cook it.
- 8
On a floured surface, press one ball out from the centre with your fingertips, leaving a puffy rim, and stretch it to about 25 cm.
- 9
Lay the base on a floured peel and spread over about 4 tablespoons of tomato, keeping the rim bare.
- 10
Scatter over a quarter of the mozzarella.
- 11
Slide the pizza onto the stone and bake until the rim is puffed and blistered and the cheese is bubbling.
- 12
Top with basil leaves and a drizzle of olive oil, then shape and bake the remaining pizzas the same way.
Notes
- For a lighter, more flavourful crust, let the dough rise in the fridge for 24 to 48 hours after mixing, then shape the balls 3 hours before baking.
- Wet mozzarella is the usual cause of a soggy middle. Draining it while the oven heats makes a real difference.
- No stone or steel? Heat a heavy baking tray upside down in the oven and slide the pizza onto that.
Equipment
Large mixing bowl, Pizza stone or steel, Pizza peel or flat baking tray, Sieve