Easiest Way to Prepare Perfect Perfect Margherita Pizza (makes 2)

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We hope you got insight from reading it, now let's go back to perfect margherita pizza (makes 2) recipe. You can cook perfect margherita pizza (makes 2) using 13 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to make Perfect Margherita Pizza (makes 2):

1. Get 250 g of tipo 00 flour.
2. You need 1/2 tsp of salt.
3. Get 3 1/2 g of dried yeast.
4. Prepare 3 g of caster sugar.
5. You need 150 ml of warm water.
6. You need of Passata/ crushed tomatoes.
7. Prepare 2 of large vine tomatoes, thinly sliced.
8. You need 1 clove of garlic, crushed.
9. Take 2 tsp of dried oregano.
10. Take of Evoo.
11. Prepare 20 g of Parmesan.
12. Take 100 g of Mozzarella/ Fior di latte.
13. Prepare 30 of basil leaves.

Steps to make Perfect Margherita Pizza (makes 2):

1. Mix salt in flour.
2. Mix yeast and sugar in warm water w metal fork.
3. Add yeast water to salt flour and mix w metal fork.
4. Pull/fold on floured surface. Repeat. Roll in flour if too wet. Ball up dough. Add a little olive oil (evoo) all over. Prove in warm place on floured surface covered with damp cloth for 1-2 hours (the more the better!).
5. Cut in to two balls, then one at a time, push to flatten w hand. Stretch. Lift. Stretch. Round. If holes appear, fill with torn edge pieces. Press finger marks all around outer edge. Used crooked little finger to create crust edging..
6. Spoon on tomato/passata flavoured with garlic, s&p, evoo and oregano..
7. Grate over a v small amount of Parmesan cheese, then add the sliced tomatoes, followed by the basil leaves..
8. Tear over the mozzarella/ fior di latte and finish with more evoo.
9. Preheated oven at 220C for 7-9 minutes until bubbling and browned. Use a pizza stone for best effect, with a sprinkle of fine semolina to stop the dough sticking during cooking..

My good friend Frank worked at an NYC pizzeria and graciously shared with me his excellent technique for the perfect Margherita pizza. The first step to making any pizza is making sure your dough as at the right point for stretching. If you don't have a thermometer that can. I'm not sure how it happened, but I always remember being extremely well behaved whenever we went out for dinner as a family. It may have been the fear that if we fiddled, wriggled, giggled, or fidgeted there would be hell to pay.

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