TOMATO SAN MARZANO RECIPES

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MARGHERITA PIZZA RECIPE - BBC FOOD



Margherita pizza recipe - BBC Food image

James Martin's margherita pizza recipe is serious business - proving the dough overnight gives a sourdough-style crunchy crust.

Provided by James Martin

Prep Time 12 hours

Cook Time 10 minutes

Yield Makes 4 large pizzas

Number Of Ingredients 12

800g/1lb 14oz '00' flour
200g/7oz semolina flour
1 tsp salt
1 tbsp caster sugar
14g/½oz dried yeast
4 tbsp extra virgin olive oil
650ml/1 pint 2fl oz water
2 x 400g/14oz tins San Marzano tomatoes (or plum tomatoes)
2 large cow’s milk mozzarella balls, grated
3 tbsp olive oil
sea salt and freshly ground black pepper
1 large handful basil leaves

Steps:

  • To make the dough, place the flours, salt, sugar and yeast into a large bowl and stir. Make a well in the centre of the flour and pour in the water, gradually mixing in the flour to form a soft dough.
  • Tip out and knead on an oiled work surface for about 10 minutes or until the dough is smooth and elastic. Place it into a bowl, cover with cling film and refrigerate for 24 hours.
  • Preheat the oven to its highest temperature. Place a heavy baking tray or pizza stone in the oven and allow it to heat.
  • Remove the dough from the bowl and knead for a couple of minutes, then divide into four pieces. Allow to rest for five minutes, then stretch each piece over your hands to form a disc about 5mm/¼in thick.
  • Place the circles of dough onto upturned floured baking trays or a pizza peel if you have one.
  • Blend the tinned tomatoes with a stick blender or a food processor. Spoon the blended tomato thinly over the pizzas, scatter over the grated mozzarella, then drizzle over the oil. Season with sea salt and freshly ground black pepper.
  • Slide each pizza off the baking tray directly onto the heated baking tray or pizza stone in the oven and cook for 5 -10 minutes, or until golden-brown and crisp.
  • To serve, scatter the basil leaves over the pizza.

MARGHERITA PIZZA RECIPE - BBC FOOD



Margherita pizza recipe - BBC Food image

James Martin's margherita pizza recipe is serious business - proving the dough overnight gives a sourdough-style crunchy crust.

Provided by James Martin

Prep Time 12 hours

Cook Time 10 minutes

Yield Makes 4 large pizzas

Number Of Ingredients 12

800g/1lb 14oz '00' flour
200g/7oz semolina flour
1 tsp salt
1 tbsp caster sugar
14g/½oz dried yeast
4 tbsp extra virgin olive oil
650ml/1 pint 2fl oz water
2 x 400g/14oz tins San Marzano tomatoes (or plum tomatoes)
2 large cow’s milk mozzarella balls, grated
3 tbsp olive oil
sea salt and freshly ground black pepper
1 large handful basil leaves

Steps:

  • To make the dough, place the flours, salt, sugar and yeast into a large bowl and stir. Make a well in the centre of the flour and pour in the water, gradually mixing in the flour to form a soft dough.
  • Tip out and knead on an oiled work surface for about 10 minutes or until the dough is smooth and elastic. Place it into a bowl, cover with cling film and refrigerate for 24 hours.
  • Preheat the oven to its highest temperature. Place a heavy baking tray or pizza stone in the oven and allow it to heat.
  • Remove the dough from the bowl and knead for a couple of minutes, then divide into four pieces. Allow to rest for five minutes, then stretch each piece over your hands to form a disc about 5mm/¼in thick.
  • Place the circles of dough onto upturned floured baking trays or a pizza peel if you have one.
  • Blend the tinned tomatoes with a stick blender or a food processor. Spoon the blended tomato thinly over the pizzas, scatter over the grated mozzarella, then drizzle over the oil. Season with sea salt and freshly ground black pepper.
  • Slide each pizza off the baking tray directly onto the heated baking tray or pizza stone in the oven and cook for 5 -10 minutes, or until golden-brown and crisp.
  • To serve, scatter the basil leaves over the pizza.

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