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Margherita Pizza
Serve this large pizza straight from the oven and cut into chunky slices. The dough can be made a couple of hours in advance of baking and any leftovers can be frozen and re-heated for another meal or snack.
Ingredients
- 500g Wessex Mill Pasta and Pizza Flour
- 2 tsp quick yeast (we like to use Doves Farm)
- 1 tsp sugar
- ½ tsp salt
- 330ml tepid water
- 2 tbsp olive oil
- 400g finely chopped tomatoes or pizza topping
- 250g grated mozzarella
- plus oil, for tray
Equipment
- 1 large oven tray
- 2 x mixing bowls
Method
220˚C, Fan 200˚C, 425˚F, Gas 7
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Put the flour, yeast, sugar and salt into a large bowl and blend them together.
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Pour the water into the bowl and stir until everything looks craggy and lumpy.
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Sprinkle one tablespoon of the oil over the top and stir to make a doughy mass.
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Using your hands, gather everything together into a ball of dough.
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Knead the dough in the bowl for a minute, avoid adding flour.
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Cover the dough bowl with a clean tea towel and leave it in a warm place for the dough to rise. The dough will be ready after an hour but can rest in the bowl for up to 6 hours.
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Pre-heat the oven.
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Rub some oil around the inside of a large oven tray or two smaller ones.
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Tip the dough out of the mixing bowl onto the large tray or divide it between the two trays.
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Using your hands, pull and stretch the dough to cover the tray(s).
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Brush the second spoon of oil around the edges of the pizza dough.
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Spread the finely chopped tomatoes or pizza topping over the pizza and scatter the grated mozzarella.
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Bake for 15-20 minutes.
