Margherita Pizza

Margherita Pizza Recipe
Prep Time: 2 hrs Cook Time: 20 mins Total Time: 2 hrs 20 mins
Servings 8
  • 375 grams warm water (45 °C)
  • 2 teaspoons table salt
  • 3 tablespoons olive oil
  • 100 grams (½ cup +1 tbsp) fine semolina flour, plus more for dusting
  • 400 grams (3¼ cups) bread flour
  • 5 teaspoons (1 tsp) instant dry yeast
  1. 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.
  2. 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.
  3. Once the dough cycle is complete, press 'START/STOP' and gently tip the dough onto a bench dusted with semolina flour.
  4. Divide the dough into four even portions then roll into balls. Cover with a lightly dampened towel and rest for 15 minutes.
  5. Working one at a time, place a dough onto a heavyweight oven tray dusted with semolina flour.
  6. Stretch the dough into a 20cm circle, leaving the edge slightly thicker to form a crust.
  7. Spread a thin layer of tomato sauce onto the base, then scatter with torn pieces of mozzarella.
  8. 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.
  9. Top with fresh basil leaves before cutting. Repeat with the remaining doughs.