Female Malaysia – July 2019

CLASSIC

MARGHERITA

PIZZA

Preparation time: 20 minutes

Cooking time: 1 hour

(excluding time involved

for dough to proof)

Serves: 1

1
1.8
80
3
50

litre water

kilograms of 00 flour

grams mozzarella cheese

grams yeast

grams salt

Tomatoes

Handful of basil leaves

Preheat oven from 250 ̊C to 270 ̊C for about 30 minutes.

Combine water, salt, yeast and 10 per cent of the flour in a mixing bowl.

Continue mixing until the yeast has completely melted before adding in the

remaining flour to the mixture.

Mould the dough into a ball and once it becomes soft, smooth and elastic, let it

rest in a covered bowl for about two hours.

Blend the fresh tomatoes in a mixer until it becomes a paste and set aside.

Split the dough into separate portions weighing 240 grams each once it rises.

Shape each portion into a ball and let it sit for another four to six hours in a

closed container (you can use one dough for one pizza).

Roll out the dough on a flat surface using your hands without pressing its borders.

Ensure that the centre is less than 5mm thick and the borders are about 1.5cm.

Spread the tomato sauce on the base of the dough and add the mozzarella cheese

on top.

Bake the pizza in the pre-heated oven for about an hour or until you see the sides

rise. If you’re using a stone oven, you’d only need 8–10 minutes.

Add the basil leaves on top once the pizza is cooked and serve when warm.