Pizza Margherita STG

Johnny Di Francesco
Cook time -
Servings -

Ingredients

Pizza Dough
1kg “00” flour sieved
30 g fine sea salt
1-3 g fresh yeast
600 ml water

Topping
San Marzano Tomato
Buffalo Mozzarella
Fresh Basil
Extra Virgin Olive Oil

Pizza Margherita STG

Method

In a bowl combine water and salt to dissolve. Add 10% of the flour, sifted into salted water and mix it together with your hands. Combine a little more sifted flour and the yeast into the runny mixture.

Add the rest of the sifted flour and mix together, bit by bit until the entire kilogram of flour is well combined.

Once the dough becomes thicker turn it onto a lightly floured surface or bench to knead until smooth and elastic, for up to 10 minutes. To test if it is ready, make a dough ball and press into the centre with your thumb gently and if it springs back it is ready.

Place the dough in a lightly floured bowl and cover the dough with a damp tea towel and set it aside at room temperature. Let the dough rest for 2 hours then divide into 8 round balls and place into airtight containers.

After 10-24 hours of resting, the dough had doubled in size. Place it on a lightly floured bench and stretch the dough.

Spread the tomato, top with buffalo mozzarella, place some basil leaves and drizzle with extra virgin olive oil.

Bake for 10 minutes at 280C. To crisp up the base, put the pizza tray on the stove for a few minutes until golden.