pizza guy #3 – margherita

This pizza is a classic. Making your own dough and pizza sauce (recipes included on this blog in basics) really tops it off. I love the smell of basil. It is the end of Winter where I am and making pizzas outside and smelling basil in the fridge yesterday made it seem a little closer to Summer!

While Cass gets the webber ready, I make the quick tomato sauce and organise all ingredients for every pizza we intend on making. Cass then comes in to help and we take turns making the pizza. When we have friends over, everyone chips in with rolling, topping and cooking.

ingredients per pizza (small):

1-2 spoonfuls of quick tomato sauce (see basics)

½-1 ball of bocconcini. Torn into small chunks with your hands.

½ tomato. Finely sliced.

a handful of basil leaves. Roughly torn

Bring the pizza stone up to temperature before you put a base on it. You can do this in an oven or webber. If in an oven and you don’t have a pizza stone, have an oven tray heated. The temperature regardless of in a webber or oven should be at 240 degrees Celcius.

While the webber or oven is getting up to temperature make your quick pizza sauce, see basics: pizza guy #2 – quick tomato sauce.

And organise your toppings.

When the oven or webber is coming up close to temperature, organise your first base.

Flour your bench. Divide the dough into equal portions and roll into balls. Press one down into a round shape and flour both sides. Using a floured rolling pin or large glass, roll out the dough from the middle out to make a circle shape. Keep flipping the dough over as your roll, so you end up rolling it from both surfaces. Stop when it is about 2-3mm thick. This will form your first base.

Dust a small handful of semolina or polenta on a large board. Sit your rolled out base on top and move it around to coat the underside with the semolina or polenta. This prevents it from sticking when you add the sauce to the top.

Add a spoonful or 2 of quick tomato sauce. Coat the base.

Follow with the sliced tomato and bocconcini. One chunk per slice of tomato.

Dust a small handful semolina or polenta onto your pizza stone or oven tray. Each time you cook a new pizza, scrape off the old semolina or polenta and dust more on your tray or stone. Move onto your oven tray or pizza stone.

Ready once the bottom is golden to slightly charred. About 10 minutes at 240 degrees Celsius.

Tear basil over the top once cooked.

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