Easy Main Italian

Pizza margherita

Name: Margherita pizza recipe
Yield: 6
Cuisine: /italian
Ingredients: 1kg tipo 00 flour (D’Elia uses Caputo Rossa); 2g yeast; 730ml cold tap water; 20.00 ml fine salt; Fine semolina, to dust; 200ml canned peeled tomatoes, crushed by hand; 250g fior di latte cheese, drained, torn; 50g parmesan; 20 small basil leaves; Extra virgin olive oil, to drizzle

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by Orazio D’Elia

CHEF

Jan 16, 2025

"We’ve always been known for our pizzas – this is something we have spent a lot of time perfecting! One thing to keep in mind when it comes to pizza: less is more. Don’t get caught up in what to add, as often the best pizzas are the ones with the fewest ingredients." – Orazio D'Elia.

You'll need to start this recipe at least 7 hours ahead.

1kg tipo 00 flour (D’Elia uses Caputo Rossa)
1/2 tsp (2g) instant dried yeast
730ml cold tap water
1 tbs fine salt
Fine semolina, to dust
200ml canned peeled tomatoes, crushed by hand
250g fior di latte cheese, drained, torn
2/3 cup (50g) finely grated Parmigiano Reggiano or parmesan
20 small basil leaves
Extra virgin olive oil, to drizzle

Method

1.

To make dough, place flour and yeast in the bowl of a stand mixer fitted with the dough hook. Whisk by hand to combine. Add cold water and knead on low speed for 4-5 minutes, until combined. Cover with a tea towel and stand for 15 minutes.
2.

Press a small well into the middle of the dough and add salt. Knead on low speed for 3-4 minutes, until combined and smooth. Cover and stand for 30 minutes in a warm place.
3.

Grease and line 3 large baking trays with baking paper. Lightly dust a firm work surface with semolina and divide dough into 6 portions (about 275g each). Roll each portion into a smooth ball and arrange, evenly spaced apart, on prepared trays. Scatter tops with semolina, loosely cover with plastic wrap and stand for 5-6 hours, until slightly puffed. Alternatively, if time permits, prove overnight in the fridge (see note).
4.

Remove dough from fridge and stand at room temperature for 1-2 hours, until beginning to puff.
5.

Meanwhile, preheat a pizza oven to high or, if using a home oven, preheat to 250°C/230°C fan-forced.
6.

Dip your fingertips in semolina and, working with one at a time, push the dough ball out, working from the centre to the outside, to make a 20cm round pizza base. Top the pizza with tomato, fior di latte, Parmigiano, basil and a drizzle of oil, leaving a 1.5cm border. Repeat with remaining dough and toppings.
7.

Bake for 3-4 minutes if using a pizza oven, or 12-15 minutes in a regular oven.
8.

Slice pizza as desired. Serve immediately.