Name: Margherita Pizza
Prep time: 2 h 30 min
Cook time: 20 min
Total time: 2 h 50 min
Yield: 8
Ingredients: 375 g warm water (45 °C); 2 tsp table salt; 3 tbsp olive oil; 100 g (½ cup +1 tbsp) fine semolina flour, plus more for dusting; 400 g (3¼ cups) bread flour; 5 tsp (1 tsp) instant dry yeast

Print Recipe

Margherita Pizza

Courses: The Ultimate Loaf Bread Maker

Prep Time 2.5 hrs Cook Time 20 mins Total Time 2 hrs 50 mins

Servings: 8

Ingredients

375 g warm water (45 °C)
2 tsp table salt
3 tbsp olive oil
100 g (½ cup +1 tbsp) fine semolina flour, plus more for dusting
400 g (3¼ cups) bread flour
5 tsp (1 tsp) instant dry yeast

Instructions

To make the dough, fix the kneading paddles onto the drive shafts and add ingredients into the bread pan in the order listed above. Close the lid.
Press the 'Menu' button and select the '6' (DOUGH) function then press 'START/STOP' to begin the cycle. Scrape the sides of the bread pan occasionally with a spatula. Meanwhile, preheat oven to its maximum temperature.
Once the dough cycle is complete, press 'START/STOP' and gently tip the dough onto a bench dusted with semolina flour.
Divide the dough into four even portions then roll into balls. Cover with a lightly dampened towel and rest for 15 minutes.
Working one at a time, place a dough onto a heavyweight oven tray dusted with semolina flour.
Stretch the dough into a 20cm circle, leaving the edge slightly thicker to form a crust.
Spread a thin layer of tomato sauce onto the base, then scatter with torn pieces of mozzarella.
Place in the oven and cook until the cheese is melted and caramelising, and the crust is beginning to burnish in places, 3-5 minutes.
Top with fresh basil leaves before cutting. Repeat with the remaining doughs.

Margherita Pizza

Margherita Pizza

Ingredients

Instructions

To make the dough, fix the kneading paddles onto the drive shafts and add ingredients into the bread pan in the order listed above. Close the lid.

Press the 'Menu' button and select the '6' (DOUGH) function then press 'START/STOP' to begin the cycle. Scrape the sides of the bread pan occasionally with a spatula. Meanwhile, preheat oven to its maximum temperature.

Once the dough cycle is complete, press 'START/STOP' and gently tip the dough onto a bench dusted with semolina flour.

Divide the dough into four even portions then roll into balls. Cover with a lightly dampened towel and rest for 15 minutes.

Working one at a time, place a dough onto a heavyweight oven tray dusted with semolina flour.

Stretch the dough into a 20cm circle, leaving the edge slightly thicker to form a crust.

Spread a thin layer of tomato sauce onto the base, then scatter with torn pieces of mozzarella.

Place in the oven and cook until the cheese is melted and caramelising, and the crust is beginning to burnish in places, 3-5 minutes.

Top with fresh basil leaves before cutting. Repeat with the remaining doughs.