I’m sure that pizza comes from Italy and the margarita pizza is named after an Italian queen named Margarita but then again I might be wrong ( I have been known to wrong on occasion). One thing I know for sure is that it doesn’t come from America. So why do we all run to the Americans to buy pizza?
Pizza Hut & Dominos to name a few is where we all run to for our deep pan piled high with defrosted topping and finished with plastic cheese.
In the time it takes you to find a menu, pick up the phone, order and explain how to find your road I have already made my dough. By the time your overloaded artificial pizza has turned up my dough has proved and I’m rolling it out ready to bake. As it’s rolled nice and thin it will be be baked in less than 10 minutes.
Now tell me that isn’t worth the wait?
550g white bread flour
200g finely ground semolina flour
1 teaspoon fine sea salt
14g dried yeast (normally 2 packs)
1 tablespoon caster sugar
4 tablespoons extra virgin olive oil
650ml lukewarm water
Sieve flour, semolina salt in to a bowl. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, pour into the bowl, Using your hands bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, working the rest of the flour in knead until you have a smooth, springy dough.
Failing that use a mixer with a dough hook.
Place the ball of dough in a bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
Remove dough, knead the air out and roll see that didn’t take long did it?
Place on a baking tray sprinkled with semolina, top with our tomato sauce and add your ingredients.