Pizza Margherita

Makes four large pies

Esquire (UK) - - Style -

• 400g very strong white

bread flour

• 7g (1 sa­chet) easy

bake yeast

• 2 tspns fine salt

• Ex­tra vir­gin olive oil • 250ml pas­sata

• 600ml warm water

• 2 x 125g buf­falo

moz­zarella balls

• Large hand­ful basil leaves • Flaky sea salt

Method

1. On a large, clean work sur­face, put the flour into a small mound and evenly mix in the fine salt and yeast.

2. Add a tb­spn of olive oil and 200ml water. Mix into a firm dough. Add more water, a lit­tle at a time, while con­tin­u­ing to knead and mix. (You shouldn’t re­quire all the re­main­ing water.) When you have a thick, firm dough con­tinue to knead for a fur­ther 10–12mins.

3. Roll it into a ball, put it in a large bowl, cover with oiled cling film and leave in a warm place for about 2–3 hours.

4. Re­move the dough, knock it back down to size on a floured work sur­face, di­vide into four equal parts and roll into balls.

5. Pre­heat your oven as high as it will go. Roll out the balls into large, flat discs. Spread four tb­spns of pas­sata on each stop­ping 2cm from the edge. Sprin­kle flaky sea salt. Break up the moz­zarella into small pieces and evenly dis­trib­ute. Scat­ter the basil leaves, add a few more pinches of flaky salt and bake in the oven for around 6mins un­til the cheese has melted and the edges are start­ing to blis­ter and turn brown. Fin­ish with a driz­zle of olive oil and serve.

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