Name: Pizza Margherita
Yield: Makes 4 pizzas
Cuisine: Italian
Ingredients: 2 tbsp olive oil, plus extra to oil; 600 g Italian ‘00’ flour, plus extra to dust; pinch of salt; 35 g fresh yeast (or 3½ tsp fast-action dried yeast); 400 g San Marzano plum tomatoes, or polpo di pomodoro (chunky passata); 300 g buffalo mozzarella, diced; 12 basil leaves, or more if small; 12 tbsp olive oil

Preparation info

Makes
4
pizzas

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

Peppino Brandi, a pizzaiolo (pizza-maker), created this recipe for Queen Margherita of Italy in June 1889. He wanted a patriotic pizza - all the colours of the Italian flag - and the Queen loved it! Featuring the best of Campania’s products, this simple pizza is one of my favourites.

Ingredients

Pizza dough

35 g fresh yeast (or 3½ tsp fast-action dried yeast)
pinch

Method

To make the pizza dough, blend the yeast with 300 ml warm water and add the salt and olive oil. Leave to stand for 10 minutes. Pile the flour into a mound on a surface and make a well in the middle. Slowly pour the yeast liquid into the well, mixing it into the flour with your hands. Continue until all the liquid is incorporated. Turn on to a lightly floured surface and knead to a smooth dough.

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Ingredients

Pizza dough

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