Pomora Homemade Pizza Margherita

< Blog Home Article by Pomora - Date: Fri, 15 May 2020


One of the great aspects of pizza is the variety; there is something to cater for everyone.  Thin and crispy, deep pan, stuffed crust, burnt crust, "Italian" style, Neapolitan, Chicago, sourdough - the list goes on.  One constant however is the classic Pizza Margherita, comprised of of tomatoes, mozzarella cheese, fresh basil and a good drizzle of (Pomora!) extra-virgin olive oil.

With pretty much the whole world in some form of lockdown, at Pomora Towers we eventually got hold of some flour and decided to re-create the Italian classic Pizza Margherita.  

Making homemade pizza, we found that one of the keys to success is time - prepare the dough and allow it to rest for at least 24 hours, ideally 48 hours.  See how we got on...!


INGREDIENTS:

Ingredients to create the dough for 4 10″ pizzas:

600g flour
300ml water
18g salt
1.2g fresh yeast or 0.6g dried yeast
2 tbsp Pomora Extra Virgin Olive Oil 

We found the Stadler Made Pizza Dough Calculator really useful for working out quantities.

INSTRUCTIONS:

1. Pour the water into a jug and leave until at body temperature (neither warm or cold to the touch).  Mix the full amount of water with the yeast until it is cloudy.  Note, you can a drizzle of honey to this water.

2. Mix into the water 2/3 of your flour amount and stir until smooth. Cover the bowl with cling film and leave at room temperature for one hour.

3. After an hour, mix in the remaining 1/3 of flour and add in the salt.  Tip the mixture out of the bowl and knead using a slap and stretch method - really work the dough and do for 20 minutes.  Note, sprinkle with flour is too sticky.

4. After working the dough for 20 minutes, drizzle a very small amount of oil on to the dough ball and place inside a bowl.  Cover the bowl with cling film and put in the fridge for 24-48 hours.

5. Three hours before being required, take the dough out of the fridge and cut into dough ball portions (again, if the dough is too sticky, sprinkle with a little flour to aid this process).  For a good 10″ pizza, aim for 230g for each dough ball.  Cover the dough ball in flour, place on a baking try and cover with cling film.  Now is the time to freeze if you are not planning to use at this time.

6. After three hours, when you are ready to use, press the dough ball out from the middle and be careful not to press down the edge.  As a suggestion, use your hands and no rolling pin.  The untouched edges will be your crust.

7. Now is topping time and a chance to be creative.  The only suggestion is not to overfill.  For a pizza Margherita, spread over the passata (tomato sauce), tear up some mozzarella cheese and the fresh basil, then drizzle with Pomora extra-virgin olive oil.

7. Then cook in your oven.  We used a pizza oven which takes only one minute. 

Pizza dough after coming out of fridge after 48 hours (step 3-4)

Individual pizza dough balls, cut into 230g each (step 5)

Dough once stretched out, with toppings (step 6-7)

Inside the pizza oven

Final product