pizza margherita [and base]

Now that I’ve reached my first university holiday of the year, I’ve taken out the time to post – as promised – my pizza base recipe (and a Margherita at that) 🙂

If you remember many months ago I complained that my oven always gave me hard-as-rock pizza crusts… which lead me to make a naan bread pizza base which is so tasty – but perhaps a little time (and ingredient) consuming compared to this one 🙂

So my story goes: my oven still gives me rock hard pizza bases, and to overcome this I always add 1 or 2 tbs of milk to any baked dough recipe I use (that doesn’t call for some), and reduce 1 or 2 tbs of the liquid (usually water). You can instead use a tbs of powered milk diluted in 3 tbs of the water you’re going to use (not extra water).

Well, I’m sure you all have your own pizza dough recipes.. and perhaps your own pizza margerita recipes, too, but there’s no harm in a little sharing; perhaps my version will inspire you 🙂

Yields: 2 x 25cm pizzas

Ingredients:

150mL – 180 mL store-bought tomato passata (use more or less to your liking)

2 tbs chopped basil leaves, plus small leaves to garnish

1 garlic clove, finely chopped

4 bocconcini, sliced 1cm thick

4 tbs freshly grated parmesan, divided (2tbs x 2tbs)

8 cherry tomatoes, halved

1 teaspoon salt

Extra virgin olive oil, to drizzle

Pizza base:

2 cups plain flour, plus extra to dust

1 1/2 tbs dry active yeast

1 teaspoon caster sugar

200mL warm tap water, minus 2 tablespoons

2 tablespoons milk (lactose free, low fat, skim, etc. up to you)

1 tbs olive oil (optional), plus extra to grease

 

Method:

Start with the pizza bases by sifting the flour into a large bowl.

Stir in the yeast, sugar and salt. Make a well and add milk, oil and half the water.

Bring together then continue adding water until the dough comes together nicely.

Knead on a floured surface for 5 minutes until smooth.

Lightly grease the bowl and return the dough. Cover with a tea towel and leave aside for an hour or until risen.

Meanwhile make the sauce by combining passata, basil and garlic.

Preheat oven to 220 degrees C.

Knock back the dough by punching it to remove air and divide into 2 balls.

Roll the dough out on a floured surface until you have 2 thin pizza bases. Carefully transfer to 2 lightly greased baking trays.

Spread sauce over pizza bases then divide the bocconcini between bases.

Scatter over the parmesan and cherry tomatoes (cut side up) and drizzle with olive oil if desired.

Bake for 10-12 minutes until cheese has melted and pizza bases are crisp and a light golden brown colour.

Garnish with basil leaves and serve immediately.