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Enjoy this classic margherita pizza ready in just 25mins

Ingredients

for the base
  • 1 kg white bread flour or Tipo ’00’ flour
  • 1 teaspoon fine sea salt
  • 2 x 7g dried yeast sachets
  • 1 tablespoon golden caster sugar
  • 4 tablespoons extra virgin olive oil
For the tomato sauce
  • 100ml passata
  • Handful of fresh basil, or 1 teaspoon dried
  • 1 garlic clove, crushed
for the topping
  • 125g ball mozzarella, sliced
  • Handful grated or shaved parmesan
  • Handful of cherry tomatoes, halved

Method

  • Make the pizza base: Check our our Homemade Pizza Dough recipe here
  • Make the sauce: Mix the passata and crushed garlic together, then season to taste. Leave to stand at room temperature while you shape the pizza base.
  • Roll out the dough: If you hav left the dough to rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across. The dough needs to be thin as it will rise in the oven.
  • Top: Smooth the passata sauce over the bases with the back of a spoon. Scatter with mozzarella slices and halved tomatoes, drizzle with olive oil and season.
  • Bake: It will only take around 90 seconds for your pizza to cook in the Earth Fires Milano pizza oven. Keep your eyes on the pizza, regularly turning the pizza so as to avoid any charred edges. Once you have a puffed crust remove your pizza from the oven with your pizza peel and slice to serve. Finish with a few fresh basil leaves.

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