Pizza Meine Leibe "Named after Queen Margherita of Savoy is your basic type pizza, usually it has double cheese and oregano or basil on it.
It’s a safe pizza that’s kid friendly.
However, because pizza is the new black, now it’s normal to find all sorts of toppings on pizza.
In a bowl mix yeast with 100ml water and sugar.
Add this mixture to flour in a large bowl, add salt and remaining water and mix together with a wooden spoon until a ball starts to form, then pop mixture onto a floured bench and knead for approx. 10 minutes until dough is tight and smooth. (If you find the dough a little dry at any stage just add a little more water and visa versa, just add a little more flour).
Set the dough aside in a warm place to rise slowly.
When doubled in size (about 1hr), the dough is ready to go. Measure out the ball sizes first. 180g usually fills a 10 inch pizza tray.
Once you’ve balled the pizza dough, allow to rest another 10 minutes.
Pour the jar of sauce into a bowl, add salt and chopped basil leaves.
Heat olive oil and garlic in a post until simmering, pour onto sauce and stir thoroughly.
Assembling the Pizza.
Using a rolling pin, roll out the dough ball on a bench dusted with fine semolina (like I do) or flour, then pop onto oiled tray and your pizza base is ready to top.
‘Spinal Tap’ Margherita Pizza :
Spoon the sauce over base, leaving a rim of about 1½cm around the edge of the pizza.
Place the mozzarella slices randomly on top of the sauce. Sprinkle some fresh basil leaves and drizzle a little olive oil.
Bake in a hot (200'C) domestic oven (bottom shelf if possible) for about 10-15 minutes.
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