Method step 1 make the base put the flour into a large bowl then stir in the yeast and salt make a well pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft fairly wet dough turn onto a lightly floured surface and knead for 5 mins until smooth
Step 1 first make the dough tip the flour into a bowl and add 300ml tepid water mix together and set aside at room temperature for 1 hr dissolve the yeast in 2 tbsp water and mix this and 15g of salt through the dough cover with cling film and leave somewhere warm to double in size for a few hours
Stir in garlic tomato purée and seasoning set aside brush a baking sheet with oil and sprinkle with a little semolina heat oven to 240c fan 220c gas 9 step 4 when the dough is ready cut in half and put one half onto a lightly fl oured surface knead 4 5 times to squash out any air bubbles then roll it out
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
Method preheat the oven to 220c 200c fan gas 7 and put two baking trays in to heat to make the sauce put the tomatoes mixed herbs and sugar in a saucepan peel and finely grate the garlic add
Top and bake heat oven to 240c fan 220c gas 8 put another baking sheet or an upturned baking tray in the oven on the top shelf smooth sauce over bases with the back of a spoon scatter with cheese and tomatoes drizzle with olive oil and season put one pizza still on its baking sheet on top of the preheated sheet or tray
Lisa faulkner cooks up an easy pizza in less than 30 minutes homepage easy margherita pizza see all clips from bbc food 901 related content similar programmes
Method for the dough mix the yeast oil salt and sugar in a measuring jug add the warm water and stir leave to stand for 10 minutes then stir again put the flour in a mixing bowl and make a well in the centre pour in the yeast mixture and stir into the flour
Heat oven to 550 degrees and place a pizza stone in the oven let it rest for at least 45 60 minutes meanwhile heat olive oil in a medium saucepan set over medium heat add garlic and saute just until fragrant but not browning about 15 seconds add in tomatoes season with salt and bring to a light boil
Top and bake heat oven to 240c fan 220c gas 8 put another baking sheet or an upturned baking tray in the oven on the top shelf smooth sauce over bases with the back of a spoon scatter with cheese and tomatoes drizzle with olive oil and season put one pizza still on its baking sheet on top of the preheated sheet or tray
Preheat the oven to 200 c 400 f gas mark 6 once rested turn out the dough onto a well floured surface and divide it into 2 equal halves use your hands to push each one out from the centre to create 2 round discs about 25cm in diameter place the pizza bases on the oiled baking trays
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Spread the sauce over the crust top with cheese and place the pan on the pizza stone bake 10 to 12 minutes or until the cheese is bubbly and the crust is cooked through transfer to a cutting board top with basil and drizzle with olive oil if desired slice the pie into 8 slices
Bake the pizza for approximately 16 minutes then remove it from the oven sprinkle or tear over the fresh basil leaves and put back into the oven for a further 2 minutes or until the pizza is bubbling and is a nice golden brown colour repeat this with both pieces of pizza dough small handful of basil leaves
Brush the baked crust with olive oil combine the tomato sauce tomato paste garlic italian seasoning onion powder salt and red pepper flakes in a medium bowl stir together until well mixed and set aside slice a tomato into ½ inch slices and the mozzarella into 2 inch round slices
Instructions arrange a rack in the bottom third of the oven place a heavy rimmed baking sheet upside down on the rack and heat the oven to 450 f make the sauce place the garlic in a food processor fitted with the blade attachment and pulse until coarsely chopped 2 to 3 pulses
By james martin james martin 39 s homemade margherita pizza recipe is serious business proving the dough overnight gives a sourdough style crust with tons of flavour and a fluffy crust the
Instructions preheat oven to 450 degrees in a large bowl combine all the dough ingredients and knead with fingers until a soft ball of dough forms and all the butter is thoroughly incorporated turn the dough out onto floured parchment paper and roll out into a rectangle about 1 4 inch thick
Heat oven to 400 f grease 15x10 inch or larger cookie sheet with shortening or cooking spray unroll dough on cookie sheet starting at center press out dough into 15x10 inch rectangle bake 10 minutes spread sauce over partially baked crust place mozzarella slices evenly over sauce
Gently slide pizza onto the heated stone skillet or pan and let it bake for about 10 minutes or until the crust is golden brown on the edges and the cheese is bubbling and caramelized if baking at 500 f 260 c bake for about 15 minutes use gloves to remove pizza from the oven
Method put a little salt on a saucer then wipe the rim of your martini glass with lime juice turn the glass upside down in the salt and twist to coat stir the ingredients and a little ice together or put them in a cocktail shaker to combine strain into a chilled martini glass serve with a slice of lime
Preheat the oven to 450 f in a large bowl mix the sugar yeast salt and 1 cup of the flour in a small saucepan heat the water and oil to 110 to 115 stir the warm water into the bowl with the dry ingredients stir in enough of the remaining flour to form a soft dough
The don pizza a gently spicy pizza made with a margherita base and topped with pepperoni homemade sausagemeat red onion fresh basil and grated parmesan use the best italian ingredients to
Fried and delightfully oily the street foods of naples range from taralli n 39 zogna e pepe ring shaped crackers made with lard almonds and black pepper to pizza a portafoglio pizza folded in
Pizza margherita is a classic italian dish featuring a simple yet flavorful combination of tomatoes mozzarella and fresh basil the thin crispy crust serves as the perfect base for these fresh
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