Updated: Aug 13, 2020
Pizza 🍕 pizza 🍕 and pizza 🍕..so many varieties and fusion of pizzas these days. But for me anything more than a simple Margherita pizza is not a pizza!
I love a simple pizza. Not overdoing with toppings or stuffings. That doesn’t mean I don’t approve of those multi-cultural pizzas. The beauty of Margherita pizza is that you are minimalist with flavors yet it turns out super delicious. And I will never be convinced that pineapple as a pizza topping is legit! My opinion 😊
Margherita pizza not only has simple ingredients but it is equally simple to make. Having a busy morning, I was thinking my major meal of the day has to be something good, but not elaborate or take too much time to put together. My tastebuds were more inclined towards pizza day. So Margherita, my only choice in pizzas shapes up.
I decided to make my pizza even without the pizza stone that I couldn’t find at home. All I had to do is get my dough right, pick up canned san Marzano tomatoes and basil. Rest stuff is always there in the pantry
Pizza at home is quite hygienic and very easy on pocket! You can be flipping movies to watch or choose while your pizza gets ready... It's that easy:)
Let me take you through my way to get the pizza ready from scratch .... no fancy jazz or pineapple or broccoli pizza... just a simple humble Margherita pizza!
Ingredients for pizza base
300gm pizza flour
4gm instant active yeast (just about 2tsp)
Half tsp salt
One Tb olive oil
200ml warm water
Some flour for dusting + some olive oil for greasing
Ingredients for topping
250gm San Marzano tomatoes purée
8-10 leaves fresh basil
2 tb olive oil
Fresh mozzarella cheese
Half cup grated Parmesan cheese
1 - Add all the dry ingredients of pizza base in a mixing bowl and mix well.
2 - Add the olive oil and mix. Next add warm water and mix using the back of a wooden ladle in one direction until it all comes together. Dough will be gooey and sticky. That’s fine.
3 - Dust the working surface with flour, empty the dough on it and knead it well until you get a elastic dough. Knead for good 15min. You may dust flour little at a time to be able to get the final dough.
4 - grease a mixing bowl, place the dough in to to rise. Apply some olive oil on the surface before covering with a cling wrap and leaving it for an hour or until dough is doubled in size
**Make your baking tray ready with some flour dusted in it. Turn on the oven at 240C or the highest temperature
5 - punch out the dough and then dust some flour on a working surface and place the dough on it. Make a small round by hands and first press down the edges from outer side. Lift the dough and gently stretch as you move it in circular motion for the size to increase. then roll it with a rolling pin. Center should be as thin as possible but edges to be thick
6 - place the soft dough on the baking tray.
7 - Drizzle 2 Tb olive oil on the pizza crust and 3-4 Tb of the puréed tomato in the center and in circular motion spread it in the base. Sprinkle some salt.
8 - Drizzle the grated Parmesan cheese, break mozzarella by hands or slice it thinly and spread it over the pizza.
9 - garnish with some basil leaves.
10 - place the baking tray on the lowest level in the hot oven for 8-10mins or until the base is firm and changes color. You may also place the pizza close to the broiler after the crust has changed color to get a caramelized crust. Done.