Four tasty ultra-thin crust large margherita pizzas - a family copycats made at home. Everyone prefers them to the store-bought ones, and this way we can afford to have Saturday night pizza every weekend.
Margherita Pizza
| Main Dish | Vegetarian | Pasta Grains And Alternatives | Dairy Eggs And Mushrooms |
Ingredients
- For the dough
- 450 g flour plus extra for dusting
- 250 ml warm water
- 1 tsp salt
- 1.5 tsp active yeast
- For the topping
- 12 tbsp passata
- 1 kg mozzarella cheese
Instructions
Preparation
- Allow 1-hour rising time
Method
- Step 1
- Mix the flour, salt and yeast.
- Step 2
- Add the water and mix.
- Step 3
- Knead the dough to mix the ingredients.
- Step 4
- Leave to rise for 1 hour.
- Step 5
- Preheat the oven to 200°C, use either the pizza setting or the fan-assisted setting.
- Step 6
- Split the dough into four equal pieces.
- Step 7
- Roll out one piece of the dough until it is about 12 - 13 inches in diameter.
- Transfer the dough to a perforated pizza baking tray before adding the toppings - the dough is fragile and difficult to transfer later.
- Spoon on 3 tbsp of the passata and spread evenly over all the dough.
- Sprinkle 250 g of the cheese evenly over the pizza.
- Step 8
- Repeat Step 7 until you have four pizzas.
- Step 9
- Bake in the oven for 10 mins.
- Step 10
- Slice the pizzas and serve.
Alex