Plate up an impressive dinner and try this classic margherita pizza from scratch. Make your own dough and top it with tomato sugo, fresh basil and cheese.
Serves22
Cook time40 mins40 minutes
Prep time20 mins20 minutes, + cooling, 5 mins standing time and 4 1/2 hours proving time
+ cooling, 5 mins standing time and 4 1/2 hours proving time
Hi guys. Michael Weldon here with another what’s for dinner and we’ve got a special one. I’ve got my mate Ryan here. And Ryan and I have been doing some cooking videos for the Stephanie Alexander Kitchen Garden Foundation to give oyu a bit of inspo to cook at home with kids haven’t we. Yeah!
But tonight we’re going to make pizza.
Now this recipe is the perfect recipe for kids to get in the kitchen and cook this week for Mothers Day.
To make our dough first of all 300g of bread flour. You grab that fork. We’re going to then add some yeast into our warm water. Delicately whisk it together. I’m going add a quick pinch of salt. A drizzle of olive oil. That’s Ryan’s mixing dance which I love. We’re going to leave that for two minutes. Just to let it bloom.
Quickly dice up and onion because we’re going to make a quick tomato sauce. And I’m just going to use 3 ingredients. 4 ingredients! Onion, tomato, olive oil and salt. So we want to chop our onion nice and fine. You want to chuck some olive oil in there? Once that oils hot we’re going to go in with our onion. You want to slowly stir that and we’ll just add a little pinch of salt to that as well to help them soften. We just add some passata or some tinned tomatoes.
Our yeast has activated now do you want to do your mix again? This time we’re going to mix the flour and the yeast together. That’s it!
Laughter
So we’re just going to bring this together until it forms a little ball. We’re going to put that to one side for about 20 minutes. Look at that dough it’s started to double in size and puff up. We’re going to give that a kneed just to bring it all together.
So we’re going to put our dough into a tray. Wrap it in cling wrap. And we’re going to let that proof for about 2-3 hours. I made some ahead of time.
Now it’s time to make our pizza. Start at one end and just push around the outside. And then we transfer our pizza onto the paddle. What’s next? Sauce! Can you put that in the middle for me? One spoon right in the middle. Now this is the bbest thing about pizza right... it’s choose your own adventure.
I’m just going to go Margherita with Parmesan and Mozzarella. I Like Basil so I’m going to put more green stuff on mine.
Let’s go over to the oven. I’ll carry this you step down. Whoa! Ryan look at that! Pizza’s ready.
How does that smell? Pizzaaaaa.
And there we have it that is our recipe for Margherita Pizza. We made our own dough.
For this recipe check out coles.com.au.
And if you want to get in the kitchen and do some cooking with your kids check out the Stephanie Alexander Kitchen Garden Foundation website.
Happy eating guys!
Ingredients
Pizza dough
200ml warm water
3g dry yeast
300g plain flour or baker's flour, plus extra for dusting
Pinch of sea salt flakes
Olive oil, for drizzling
Tomato sugo
1 brown onion, finely chopped
Olive oil, for drizzling
400g diced or pureed tomato
Pinch of sea salt flakes
Pizza toppings
100g mozzarella
50g parmesan
Olive oil, for serving
1 bunch basil, leaves picked
Dried chilli flakes, for serving (optional)
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the pizza dough, in a jug, whisk the warm water and yeast to combine. Leave for 5 mins to activate the yeast.
Step 2
In a large mixing bowl, combine the flour and salt. Add a drizzle of olive oil to the yeast mixture. Pour the yeast mixture into the flour and mix until it all comes together into a rough ball of dough. Cover with a clean tea towel and leave to prove for 30 mins.
Step 3
Meanwhile, to make the tomato sugo, in a saucepan over medium heat, gently fry the onions in a drizzle of olive oil until completely softened. Add the tomato and salt. Simmer very gently for 30 mins, stirring occasionally. Once cooked, transfer to a bowl and allow to cool.
Step 4
Once the dough has proved for 30 mins, remove from the bowl and cut the dough in half. Knead each portion for 2 mins until just smooth. Place on a baking tray dusted with flour and cover with plastic wrap. Leave to prove on your benchtop for 3-4 hours. (Alternatively, prove in the fridge for 12-24 hours. Remove from the fridge 1 hour before you want to cook it.)
Step 5
Preheat an oven on fan grill to 240°C. To press out your pizza dough, dust the top and bottom with flour. Then, with your fingertips, press out the dough, leaving a thin border at the edge to form the crust. Once the dough is pressed out you can begin to gently stretch the dough by pulling it apart with your hand flat (3-4 stretches should do it). Place on a baking tray or pizza stone. (If using a stone oven, place on the pizza paddle.)
Step 6
Spread some of the sugo over the dough, leaving a slight border from the edge. Top with mozzarella and parmesan. Drizzle with olive oil and sprinkle with a few basil leaves and a pinch of chilli flakes, if using. Place the pizza in the oven and cook for 10 mins or until the base is crispy, the crust has bubbled, and the cheese is melted and slightly golden. Cut pizza into slices.
Tip: The tomato sugo can be stored in an airtight container in the fridge for up to 1 week.
