Margherita Pizza

Classic, homemade Margherita Pizza. A thin, crispy base made with local, stoneground flour, topped with tomato sauce, lots of mozzarella cheese and homegrown oregano.

INGREDIENTS

White Bread Flour 700g
Salt 1 teaspoon
Dried Yeast 10g
Castor Sugar 15g
Water 400ml
Olive Oil 60ml
Milk 50ml

Tomato Sauce
Mozerella Chesse
Oregano

METHOD

Place the flour, yeast, sugar and salt in a bowl and mix. Add in the water, olive oil and milk and mix until a dough forms, then knead for about 10 minutes until the dough is smooth and elastic. Shape the dough into a ball and place in a lightly oiled bowl, cover with clingwrap and leave in a warm spot to rise for an hour.

Divide the dough into six even portions and roll into balls, place on a lightly floured surface and cover with a tea towel and leave to rise for about 30 minutes, or until doubled in size.

Place a pizza stone in the oven and preheat to 200˚C.

Roll out the pizza dough, top with tomato sauce, mozzarella cheese and fresh oregano then slide onto the pizza stone and bake for 15-20 minutes, until the cheese is bubbling and the base is crispy.