Pizza Express Margherita

Method12 steps

1. 1

   Step 1: Heat the oven to230°C so it is fully hot before baking the assembled pizza.

2. 2

   Step 2: Mix all the teaspoon sugar (1 tsp) into all150 millilitres warm water, roughly27°C. Crumble in all15 grams fresh yeast and stir gently.

   Uses 150 ml warm water, about27°C · 1 tsp sugar for yeast · 15 g fresh yeast

3. 3

   Step 3: Leave the actual yeast mixture in a warm place for ten to fifteen minutes until frothy on the surface.

   Activate fresh yeast until frothy · 15 minUses All actual yeast mixture

4. 4

   Step 4: Sift all225 grams dough flour and the dough salt (1½ tsp) into a large bowl. Make a well, pour in all the actual activated yeast mixture and the separate two tablespoons dough olive oil.

   Uses 225 g plain flour for dough · 1½ tsp salt for dough · All activated yeast mixture · 2 tbsp extra-virgin olive oil for dough

5. 5

   Step 5: Lightly dust your hands with a little of the separate working flour and mix the actual bowl contents slowly until they bind into a dough.

   Uses All actual dough ingredients · A little separate extra flour for hands

6. 6

   Step 6: Dust a clean work surface with some of the separate working flour, keeping any extra ready for rolling.

   Uses Separate working flour for kneading and rolling

7. 7

   Step 7: Turn the actual dough onto the prepared surface and knead for ten minutes until smooth, silky and soft.

   Uses All actual bound dough

8. 8

   Step 8: Put the actual dough in a lightly oiled bowl, cover with a cloth and rest for about fifteen minutes until soft to touch without being too springy. Then roll it on the floured surface into one thin round pizza base and place on a lightly oiled nonstick baking tray.

   Rest kneaded dough before thin rolling · 15 minUses The whole actual kneaded dough · A little extra olive oil to oil the proofing bowl · A little extra olive oil to oil the baking tray · Extra working flour for thin rolling, as needed

9. 9

   Step 9: Spread all the passata (80 g) evenly over the actual thin pizza base, almost to its edge.

   Uses The complete actual thin base · 80 g tomato passata

10. 10

    Step 10: Drain the mozzarella (70 g) if needed, tear or slice it and spread all70 grams evenly over the actual sauced base. Season with the oregano and black pepper and drizzle with only the separate topping olive oil.

    Uses The complete sauced base · 70 g mozzarella · 1 pinch oregano · Black pepper for topping, to taste · A little extra-virgin olive oil to drizzle over topping

11. 11

    Step 11: Bake the actual pizza in the fully heated230°C oven for ten to twelve minutes until the cheese is lightly coloured and the thin base is cooked and crisp underneath.

    Bake assembled thin Margherita pizza · 12 minUses The complete assembled pizza

12. 12

    Step 12: Put the optional washed basil leaf on the actual baked pizza, cut into slices and serve. The full batch makes one large pizza; portion it as desired.

    Uses The whole actual baked pizza · 1 fresh basil leaf, optional