Margherita Pizza Recipe British Baking Show

I've made a few of Prue Leith's recipes over the last year or so, and I've loved every one of them, especially her malt loaf (a big hit with my nana too). To celebrate Bread Week on The Great British Bake Off, I attempted Prue's Margherita pizza recipe and it was brilliant.

When reading the list of ingredients in the Bake Off judge's recipe, I was a little concerned as I couldn't find a few of them in my local supermarket. So I had to buy a few alternatives. However, my dough was still a delicious success.

GBBO

Prue described the recipe as 'requiring skills', but it only took 30 minutes hands-on time and 15 minutes to cook. She said in her recipe: The classic Italian pizza made using fresh rather than dried yeast for the perfect crust. Use good-quality canned plum tomatoes for the sauce.

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I couldn't get hold of fresh yeast, so used dried, nor could I get semolina and '00' flour. So I used a basic bread flour and it worked a treat. Adding fresh basil leaves to the top of the pizza, which I could easily get, really made such a difference to the overall taste.

I was expecting it to be a tricky bake, but it was actually pretty easy. It felt really comforting and relaxing baking my own bread. I now understand why people say it's such a satisfying pastime.

If you want to give Prue's fantastic pizza dough recipe a go at home, but like me, can't find fresh yeast, don't fret. Great results can still be achieved, and I promise you it will taste delicious.

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M25Live M25 closure at junction 10 brings traffic chaos to SurreyThe M25 closure means Junctions 10 and 11 is shut, for demolition and installation work until MondayThis recipe for Pizza Margherita with American Measurements makes a simple pizza. The fresh crust, easy sauce, sparse toppings make it a perfect little pizza. Yes, it should have fresh basil leaves on it but mine were too far gone once I went to make the pizza. You could use dried basil if you wanted to.

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Pizza Margherita is one of the simplest but tastiest pizzas you can make. The crisp crust, simple sauce, sparse toppings make it the perfect little pizza.

Yes, I like an American pizza with everything on, but there is something honest about aPizza Margherita. My challenge for Italian Week on the Great British Baking Show Bake-Along on Facebook is to make aPizza Margherita.

The Great British Bake Off (series 8)

Because that bake was a technical, I gave the contestants a simple recipe, a link to Prue’s Recipe, and also thisPizza Margherita with American Measurements recipe. They can choose their difficultylevel and still feel like it was a challenge.

And a yes I know it SHOULD have fresh basil leaves on it but the basil I’d purchased at the store was too far gone by the time I made this pizza. That’s price of living in Alaska though, well one of the prices anyway.

Prue Leith’s Pizza Margherita is gorgeous. And the recipe is relatively straightforward. I translated it to American Measurementsbecause a significant component of the challenge is that I didn’twant anyone to have to purchase extra equipment for the bakes. I wanted it open to anyone who was interested in participating to be able to with a minimum of items to buy. So I translated from weights to Americanmeasurements.

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Please remember that weights and volumes do vary. I weighed the ingredients and then measured them in cups to see what they equaled. I did this at least twice but sometimes more just to make sure on the volumes. Sift the flourshould when you measure it for proper amounts. If something feels off like your mix is too dry you may not have sifted the flour.

What a fun Technical Bake! The bakers had bare minimum instructionsfor the bake. They also removed the rolling pins so bakers had to make their pizzas by hand. The bakers also had pizza peels and baking stones.

I don’t own those pieces of equipment, so I merely patted out the pizzas on baking trays. I don’t believe home cooks need to have every tool in the baking world. But if you own a peel and stone feel free to use them or try the baking sheet methodI used below.

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If you’re looking to make a DIFFERENT kind of pizza try this Birria Pizza from Cook What You Love, it sounds AMAZING!

Pizza

Hi! I’m Laura Sampson. I live in Alaska with my family and I love teaching modern families how to make old-fashioned foods new again. I’m also a HUGE fan of Great British Baking Show and host a bake-along Facboook group.The classic Italian pizza made using fresh rather than dried yeast for the perfect crust. Use good-quality canned plum tomatoes for the sauce.

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For the dough, sift the flour and salt into a bowl and make a well. In a separate bowl, mix the yeast with the sugar and 1 tablespoon of the warm water to a thin ‘cream’.

Pour the yeast mixture into the flour well. Add the olive oil, then enough water so that it comes together in a soft dough. Knead by hand for 10 minutes, until smooth.

Place the dough on the baking tray and cover with the oiled cling film. Leave to rise somewhere warm until doubled in size (about 45 minutes).

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For the tomato sauce, heat the olive oil in a frying pan over a medium heat. Fry the garlic for 1–2 minutes on a low heat, until softened but not coloured.

Bring to the boil and add the lemon juice, sugar and salt. Reduce the heat to low and simmer for 5–10 minutes, until reduced to a sauce consistency. Remove from the heat and taste for seasoning.

Uncover the dough and knock it back on a lightly floured worktop. Divide the dough into 2 balls. Toss 1 ball into a 30cm round – avoid pressing the edges as that prevents a crust forming.

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Dust 1 pizza peel or baking sheet with semolina. Transfer the dough circle to the peel or baking sheet and brush with 1 tablespoon of the olive oil. Spread over 3 tablespoons of the tomato sauce and top with half of the mozzarella. Repeat steps 8 and 9 for the other dough half.

Sprinkle the hot stones or baking sheets with semolina. Immediately transfer the pizzas onto the stones or baking sheets and bake for 12–15 minutes, until the crusts are blistered and the cheese is bubbling.The Great British Bake Off is one my favorite shows, inspiring new bakes, new flavors, and new techniques! Join me on my journey to bake through all the Season 8 Challenges

The Great British Bake Off is a classic show for bakers and those looking for a friendly competition. All the bakes on the show look delicious and I often want to try baking them myself! I finally got off the couch and into the kitchen to recreate some of the recipes from Bake Off! I chose to start with season eight of Bake Off as it is my favorite season and the one with some of my favorite challenges!

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The technical for Italian week is something I hold near and dear to my heart: pizza! Who doesn’t enjoy a good pizza? Now this is somewhat of a staple in my house, so I have made (and helped make) pizza many a time. But I have never made a dough that only needed to rest for 45 minutes. Nor a sauce that was cooked! So, I was very excited to see how this one would turn out. I did base this recipe on the original provided by Prue.

Check out the Season 8 Great British Bake Off Page to see other bakes from the series or the Make section for more recipes!

The classic ingredients needed for pizza dough are flour, yeast, salt, and water. Everything else is just a little extra. I was very intrigued that this dough required fresh yeast over the classic active-dry yeast. I believe this helps give a texture to the crust as well as allows the dough to fully rise in a short amount of time.

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For the sauce, I used garlic, olive oil, lemon juice, salt, sugar, and tomatoes. The tomatoes are especially important. Even before using Prue’s recipe, I was all about those delicious San Marzano tomatoes. They are truly

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