Recipe: Perfect Perfect Margherita Pizza (makes 2)

Perfect Margherita Pizza (makes 2). Learn how to make the perfect Margherita Pizza. Learn how to create the perfect Margherita pizza at home without a pizza oven by using unconventional methods to achieve classic Italian flavours. The pizza dough can be made in a matter of hours, but for a sourer flavour, leave it to rise in the fridge overnight.

Each box contains two packages of the best Margherita pizza on the market. Gino D'Acampo's classic margherita pizza recipe is so easy and is the perfect Friday night treat. This recipe shows you how to make a classic pizza base from scratch as well as a. You can cook Perfect Margherita Pizza (makes 2) using 13 ingredients and 9 steps. Here is how you cook that.

Ingredients of Perfect Margherita Pizza (makes 2)

1. You need 250 g of tipo 00 flour.
2. You need 1/2 tsp of salt.
3. Prepare 3 1/2 g of dried yeast.
4. You need 3 g of caster sugar.
5. Prepare 150 ml of warm water.
6. You need of Passata/ crushed tomatoes.
7. You need 2 of large vine tomatoes, thinly sliced.
8. Prepare 1 clove of garlic, crushed.
9. You need 2 tsp of dried oregano.
10. You need of Evoo.
11. It's 20 g of Parmesan.
12. It's 100 g of Mozzarella/ Fior di latte.
13. Prepare 30 of basil leaves.

Toppings: A Margherita made with high quality ingredients is perfect as is, but it's also a perfect canvas for other ingredients. Just remember that when you add or remove something from a pizza, you need to accommodate for that gain or loss, be it a matter of texture, moisture, flavor or anything else. This recipe yields two pizzas, so make two and call it a party, or freeze one ball of dough for later. Then comes the best part: topping it!

Perfect Margherita Pizza (makes 2) step by step

1. Mix salt in flour.
2. Mix yeast and sugar in warm water w metal fork.
3. Add yeast water to salt flour and mix w metal fork.
4. Pull/fold on floured surface. Repeat. Roll in flour if too wet. Ball up dough. Add a little olive oil (evoo) all over. Prove in warm place on floured surface covered with damp cloth for 1-2 hours (the more the better!).
5. Cut in to two balls, then one at a time, push to flatten w hand. Stretch. Lift. Stretch. Round. If holes appear, fill with torn edge pieces. Press finger marks all around outer edge. Used crooked little finger to create crust edging..
6. Spoon on tomato/passata flavoured with garlic, s&p, evoo and oregano..
7. Grate over a v small amount of Parmesan cheese, then add the sliced tomatoes, followed by the basil leaves..
8. Tear over the mozzarella/ fior di latte and finish with more evoo.
9. Preheated oven at 220C for 7-9 minutes until bubbling and browned. Use a pizza stone for best effect, with a sprinkle of fine semolina to stop the dough sticking during cooking..

This dough is a blank canvas, so get creative! Or, learn how to make the perfect, classic margherita pizza. Make Pizza Margherita like a pro with this flawless recipe. Experience why pizza Margherita is beloved by even the most avid carnivores. You're going to love this crust.