James Martin’s margherita pizza recipe is serious business! Proving the dough overnight gives a sourdough-style crunchy crust.
PREPARATION TIME: Overnight
COOKING TIME: Less than 30mins
MAKES: 4 Large Pizza
INGREDIENTS
- For the pizza dough
- 800g/1lb 14oz ‘00’ flour
- 200g/7oz semolina flour
- 1 tsp salt
- 1 tbsp caster sugar
- 14g/½oz dried yeast
- 4 tbsp extra virgin olive oil
- 650ml/1 pint 2fl oz water
- For the topping
- 2 x 400g/14oz tins San Marzano tomatoes (or plum tomatoes)
- 2 large cow’s milk mozzarella balls, grated
- 3 tbsp olive oil
- sea salt and freshly ground black pepper
- 1 large handful basil leaves
METHOD
- To make the dough, place the flours, salt, sugar and yeast into a large bowl and stir. Make a well in the centre of the flour and pour in the water, gradually mixing in the flour to form a soft dough.
- Tip out and knead on an oiled work surface for about 10 minutes or until the dough is smooth and elastic. Place it into a bowl, cover with cling film and refrigerate for 24 hours.
- Preheat the oven to its highest temperature. Place a heavy baking tray or pizza stone in the oven and allow it to heat.
- Remove the dough from the bowl and knead for a couple of minutes, then divide into four pieces. Allow to rest for five minutes, then stretch each piece over your hands to form a disc about 5mm/¼in thick.
- Place the circles of dough onto upturned floured baking trays or a pizza peel if you have one.
- Blend the tinned tomatoes with a stick blender or a food processor. Spoon the blended tomato thinly over the pizzas, scatter over the grated mozzarella, then drizzle over the oil. Season with sea salt and freshly ground black pepper.
- Slide each pizza off the baking tray directly onto the heated baking tray or pizza stone in the oven and cook for 5 -10 minutes, or until golden-brown and crisp.
- To serve, scatter the basil leaves over the pizza.
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Source: BBC Food - James Martin
