Pizza Margherita

Recipe by John Lanzafame

This recipe is from John’s Pizza Modo Mio cookbook. John is an award-winning chef and two time World Pizza Champion, with 30 years hospitality experience. 

Makes 5 300g pizzas

Pizza

650ml water

2 teaspoons dry yeast

2 teaspoons sugar

2 teaspoons salt

50ml extra virgin olive oil

1kg 00 flour

Fine semolina, to cook

Topping

1¼ cups (324ml) tomato passata

1 bunch basil, leaves

5 (625g) buffalo mozzarella

Cherry tomatoes, sliced

Parmesan, grated

Olive oil, extra

Place water, yeast, sugar, salt and oil in a bowl of a Smeg stand mixer and set aside until the yeast bubbles.  Add flour and, with the dough hook affixed, mix on low speed until the dough is smooth.  Reduce the speed to 1 and knead dough for 3 to 4 minutes until elastic.  Divide the dough into 5 and roll each into a ball.  Place on a tray, sprinkle with flour, cover and set aside in a warm place to prove until doubled in size.

Place a gourmet cooking stone is the base of the oven, set to baker’s function and pre-heat to 250⁰C.

Place a sheet of baking paper on the work surface and sprinkle with fine semolina.  Press one ball of dough to approximately 2mm thick and place on pail.  Top with tomato pasta, torn basil and torn mozzarella.  Cook for 4 minutes until golden. Repeat with remaining dough balls and topping.

Serve topped with cherry tomatoes, parmesan and a drizzle of olive oil.

Recipe created with the Smeg stand mixer and Dolce Stil Novo Thermoseal Pyrolytic Oven.