House recipe
🍕 Pizza margherita
A simple yeasted dough baked as hot as your oven goes, topped with tomato, mozzarella and basil.
Allergens. Contains: Gluten, Milk. May contain, depending on the brands you buy: none listed.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 300 g plain wheat flour, plus extra for dusting
- 1 tsp dried yeast
- ½ tsp sugar
- 1 tsp salt
- 2 tbsp olive oil
- 150 ml passata
- 250 g mozzarella, drained and torn
- 1 small bunch basil
Method
- Mix the flour, yeast, sugar and salt, then add 190 ml lukewarm water and 1 tbsp olive oil. Knead for 8–10 minutes until smooth and springy.
- Cover the bowl and leave the dough to rise somewhere warm for about 1 hour, until doubled.
- Heat the oven to its highest setting (at least 250 °C) with a baking tray or pizza stone inside.
- Season the passata with a pinch of salt and the remaining olive oil.
- Divide the dough in two and stretch each piece into a thin round on a floured sheet of baking paper.
- Spread with passata, scatter over the mozzarella and slide onto the hot tray. Bake for 8–10 minutes until the crust is blistered and the cheese bubbles.
- Top with basil leaves and serve hot.