Margherita Pizza

Serves 2

The Margherita pizza. The original classic pizza that originates from Naples. Classically using a Neapolitan base, which our sourdough pizza balls is based upon. The Margherita pizza is the UK’s favourite pizza, probably due to its simplicity that still manages to deliver full taste.

There are several variations you can select in relation to the cheese on top. The Fior di Latte Napolicut will melt to deliver an incredible stretch while browning on top.

The Bufala Mozzarella literally melts on the top and follows suit inside you mouth, Fior di Latte balls deliver slightly less creamyness than the Bufala balls but do brown on top really well. But for the ultimate taste sensation, use half a Burrata ball on a pizza to deliver a delicious creamy taste sensation. You won’t regret it.

Finish off with a few Basil leaves, carefully torn to release their pungent flavour and add a sprinkling of parmesan if you like to make the taste go further.

Give this a go. You really won’t regret.

Ingredients

1 Great Balls of Flour sourdough pizza ball
Flour and semolina mix
65g Great Balls of Flour Pizza Tomato Sauce
70g Fior Di Latte Julienne cut or half of either a Bufala Mozzarella ball, Fior di Latte ball or Burrata ball.
A few basil leaves, torn
A sprinkling of grated parmesan, optional.

Method

Ensure you have prepared your Great Balls of Flour pizza dough ball so it is rested and has got up to temperature. This will make it really easy to press and stretch your dough ball into the pizza base.

Fire up your pizza oven, or home oven to it’s maximum setting (250ºC), waiting until your stone or steel has had sufficient time to get to temperature. Remove your Great Balls of Flour Pizza Tomato Sauce from your fridge and allow to warm for 45 minutes before building your pizza.

Sprinkle your work surface with flour and semolina mix and roll your dough ball lightly covering it all over to ensure it doesn’t stick to the surface. Spread and stretch like in this video

Springkle your pizza peel or parchment paper with flour and semolina mix. Transfer to your pizza peel, or parchment paper if cooking in a home oven. Remember to shuffle the pizza base a couple of times throughout the building process to ensure your base doesn’t stick to the peel/parchment paper.

Cooking guide

Spread your tomato sauce, work quickly now to top the rest of the pizza so as to ensure your base doesn’t get soggy. Add your cheese and arrange in whatever style you prefer depending upon the type of cheese you have chosen. Transfer carefully to your oven.

Cook as per the guide for your preferred pizza cooking method. Remember to rotate frequently if using an Ooni or similar style of oven or rotate after 3 minutes if using a home oven. Check our how to video tutorials for help and guides on getting the best from cooking in your oven.