Margherita Stoned Baked Pizza

You can't beat a homemade Margherita pizza topped with fresh tomato sauce and melted cheese. Here's how to master this everyday classic
2-3 hrs


Serves 2
800g ‘00’ strong pizza flour
200g semolina
30g salt
650ml tepid water ( blood temp)
1tbs sugar
4tbs extra virgin olive oil
7g dried instant yeast
Tomato sauce passata
Basil bunch
4 tbs extra virgin olive oil
Salt and pepper
Mozzarella cheese (vegan or dairy)
Tips this is just a guide feel free to experiment with different toppings and flavours.


Step 1

Add yeast, sugar oli to the water and mix well. Stand aside for 10 minutes.

Step 2

Meanwhile, in a bowl, mix the flour, semolina and salt together.

Step 3

Make a small well in your flour and pour in the water mixture gently and bring together with a fork until it starts to forma ball of dough. At this point tip the dough onto the work surface and start to kneed. You might need a little extra water of flour depending on consistency. The texture will change just be a little patience at this stage. (check video for how it should look)

Step 4

Now you kneed to stretch the glutens to help with texture, flavour and the shape of the pizza. It’s important to do this as one of the glutens does want to stretch and if you dont it will recoil and be tough to taste.

Step 5

Do this using the palm of your hand and your knuckles stretching and  pushing the dough as you go,it will be soft and homogenised, this will take around 10 minutes.

Step 6

Lightly oil the bowl and place the dough inside cover with a damp tea towel and leave to proof until doubled in size. You can place in the fridge at this stage if you plan to use the following day. It really develops a great flavour and texture if you do this.

Step 7

Remove the dough and knock back the dough removing the carbon dioxide and reshape and form into ball around 200g.

Step 8

Cover and leave for an hour in a warm place to rise again. They should look like a fluffy pillow.

Step 9

Mix tomato sauce with some of the Basil, oil and salt and pepper. Use a stick blender if you have one, dont worry if you don’t, just chop it up finely.

Step 10

Heat the oven to the highest settings and place a marble pizza base in to heat up

Step 11

Place on a floured surface and make as thin as possible with your hands trying to leave the edge untouched, this will bubble up and give an airy and a chewy texture.

Step 12

You can alternatively roll it with a rolling pin maybe for the first one you can rollout then get more adventurous with more confidence

Step 13

Transfer onto a lightly floured metal pizza padella or tray and add a label full of tomato sauce to the centre of the dough and push it out to the edge but not over.

Step 14

Add a label full of tomato sauce to the centre of the dough and push it out to the edge but not over.

Step 15

Add cheese and slide into the oven. Cook until crisp and cheese has caramelised usually 5-8 minutes depending on oven, temp,  thickness of dough.

Step 16

Carefully remove your pizza from the oven and add basil and cut into slices.You can add different topping like cure meat. Add this after as they will become salter when cooked.

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