Using tongs, rotate the pizza frequently so that different sections receive high heat check the underside often to see that it is not burning. Slide the pizza back toward the hot coals, but not directly over them. Finally, drizzle the pizza with 1 to 2 tablespoons of olive oil. Do not cover the entire surface of the pizza with tomatoes. Scatter the garlic and cheeses over the dough, and spoon dollops of tomato over the cheese. Quickly brush the grilled surface with olive oil. Using tongs, immediately flip the crust over, onto the coolest part of the grill. Within a minute the dough will puff slightly, the underside will stiffen, and grill marks will appear. Catch the loose edge on the grill first and slide the remaining dough into place over the fire. When the fire is hot (when you can hold your hand over the coals for 3 to 4 seconds at a distance of 5 inches), use your fingertips to lift the dough gently by the 2 corners closest to you, and drape in onto the grill. You may end up with a rectangle rather than a circle the shape is unimportant, but do take care to maintain an even thickness. On a large, oiled, inverted baking sheet, spread and flatten the pizza dough with your hands into a 10 to 12-inch free-form circle, 1/8-inch thick. Serve Classic Pizza Margherita with Broccoli Pesto Pasta and Cheese Garlic Bread for a perfect weekend dinner with your friends and family.Prepare a hot charcoal fire, setting the grill rack 3 to 4 inches above the coals. Garnish with basil leaves, oregano and chilli flakes. Gently brush a layer of olive oil and to the base with pizza sauce and mozzarella cheese.īake them for 10-15 minutes until the crust turns golden brown or the cheese has melted. Sprinkle some semolina on the stone and then place the rolled pizza dough on it. Pull out the hot pizza stone and carefully place them on a hot plate. This process will remove any bubbles/air out. Run the fork all around the middle leave 1/2 inch around the edges. The dough would rise in the oven, so roll it as thin as possible. On the semolina surface, roll out the dough thin, into a large circle approximately 8 inches or the shape of your choice using a rolling pin. Sprinkle some semolina onto the working surface. While the preheating happens, the next step is to make pizzas.
Let them gradually heat and achieve the temperature, approximately 10 minutes. Preheat the oven to 220 C and place the pizza stone into the cold oven. Once the pizza dough has doubled in size, pull them out of the mixing bowl and punch the dough a couple of times and divide them into 4 small dough portions. Leave in a warm place for about 2 hours until doubled. Add more water if the dough is still dry.Īpply the remaining oil onto your palms and knead fit or 10 minutes by hand on a lightly floured work surface.Ĭover the pizza dough loosely with oiled clingfilm, making sure it is airtight.
Mix everything well to make a soft but not sticky dough. To begin making the classic Pizza Margherita, mix flour, semolina, salt, sugar and yeast in a mixing bowl and make a deep well in the centre.Īdd water and 1 tablespoon of olive oil in the flour mixture.
Ingredient margarita pizza how to#
How to make Classic Pizza Margherita Recipe - Pizza Topped With Cheese And Tomato Sauce
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