Pizza Margherita Recipe

Source - academiabarilla.com

Even a beginner at cooking could master the art of Pizza with sure short, quick and easy 4 steps:

    PREP: 25 Minutes.
    COOK: 10 Minutes.

Ingredients:

For The Base:
•    300gm Strong Bread Flour.
•    1 Teaspoon Instant Yeast.
•    1 Teaspoon Olive Oil, with extra drizzling
•    1 Teaspoon Salt.

For The Tomato Sauce:
•    100ml Passata.
•    1 Crushed Garlic Clove.
•    1 Teaspoon Dried, or handful of fresh basil.

For The Topping:
•    125gm Sliced Ball Mozzarella.
•    Handful Halved Cherry Tomatoes.
•    Handful Vegetarian (or grated or shaved parmesan).

To Finish:
•    Handful Basil Leaves (Optional).

Ingredients:

1. Make The Base: Put flour into a large bowl and stir in the yeast and salt. Now, pour 200ml mild water and olive oil and mix it together with a wooden spoon, until you get soft, wet dough. Turn the mix onto a light flavoured surface and squeeze for 5 minutes until well smooth. Finish it with the help of a tea towel. You can leave the dough to rise, but it’s not necessary for a thin crust.
2. Make The Sauce: Mix the basil, crushed garlic and passata together, then season it to taste. Leave it at the room temperature, while you get onto shaping the base.
3. Roll Out The Dough: If you’ve let the dough to rise, give it a quick squeeze, then cut it into two balls. On a flavoured surface roll out the prepared dough into a large round shape; using a rolling pin. The dough needs to be very thin as it would rise in the oven. Lift the rounds onto the flavoured baking sheets.
4. Top and Bake: Heat the oven to 240˚C and put another baking sheet in the oven on the top shelf. Sauce and smooth the base with the back of the spoon and scatter the tomatoes and cheese, sprinkle with olive oil and season. Put one pizza still on the baking sheet, on the top of the preheated sheet and bake for 8-10 minutes until crunchy.
5. Serve With a little more Olive Oil and basil leaves, if you have. Now, repeat the same step for the remaining Pizza...