There is something incredibly refreshing about a pizza margherita. You can’t go wrong if your ingredients are beautiful. Its lovely name comes from Queen Margherita — it is said that when she was visiting Napoli the pizzaiolo made this pizza in her honour. You can use buffalo mozzarella in place of the regular mozzarella if you like. There will be enough dough for 4 pizzas, but I have only made 2 pizzas and used the rest for La pizza fritta. If you need to keep any unused dough, wrap it in plastic wrap and store in the fridge overnight, or in the freezer.
Crumble the yeast into a small bowl and add the water and sugar. Put the flour in a large mixing bowl and make a well in the centre. When the yeast starts to bubble, pour it into the flour. Mix with your hands to get a smooth soft dough, adding a little more water or flour as necessary. Mix in the salt, then knead the dough until very smooth and elastic, at least 5 minutes. Divide the dough equally between 2 bowls (you will have roughly
Meanwhile, tip the tomatoes into a bowl (I like some chunks here), add
Take one of the bowls, punch down the dough and divide it into 2 balls. Cover them with a tea towel so they don’t dry out (pizzaioli keep them in a drawer) and leave to rise again for about 20 minutes.
Very lightly oil two
Using the back of the ladle like the pizzaioli do, spread the sauce from the middle outwards. Drizzle a tablespoon of olive oil over the top and put the trays in the oven.
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