Pizza Margherita

Recipe by Paul Phillips

According to legend, the Margherita was first created when a Neapolitan pizza chef was commissioned to cook for the visit of Queen Margherita. His now famous tomato, basil and mozzarella recipe was supposedly based on the red, green and white of the Italian flag. A great pizza is defined by the quality of its ingredients, so make sure that you use the best you can afford.

Prep time: 20 mins, plus prooving

Cook time: 15 mins

Total time: 35 mins, plus prooving

Yield: Serves 4

Ingredients

FOR THE PIZZA DOUGH:
550g 00 grade flour
325ml water, room temperature
1g fresh yeast
13g salt
FOR THE SAUCE:
400g tin san marzano tomatoes
1/2 tsp sugar
1/2 tsp salt
5 large basil leaves, shredded
TO FINISH:
300g mozzarella, torn into small pieces
100g parmesan, grated
Extra virgin olive oil
Small basil leaves to garnish

Cooking Directions

Make the dough by dissolving the salt in the water, then add the yeast and 100g of the flour. Mix well. Add the remaining flour and knead for a further 10 minutes until you have a smooth springy dough. Rest, covered at room temperature, for 2 hrs.
Knock the air out of the dough and divide into 4 pieces. Roll into tight balls, cover and leave to proove for 4 hrs at room temperature.
Make the sauce by combining all the ingredients in a pan and cooking gently for 15 minutes for the flavours to infuse and the tomatoes to break down.
Put each ball on to a well floured work surface and, using floured fingertips, press out from the centre towards the edge, leaving a centimetre around the rim un-pressed. Turn over and repeat the process until you have an evenly thin pizza base with a slightly raised rim. Don’t worry if it's not completely circular as this adds to the “rustic” feel.
Spread a thin layer of sauce over the top, leaving a couple of centimetres round the edge. Add 25g of grated Parmesan, 75g of torn mozzarella and a drizzle of olive oil.
Cook in a preheated pizza oven (400C) for 3 minutes. Turning regularly to prevent burning.
Top with fresh basil leaves and serve immediately.