There’s nowhere to hide with a Margherita pizza, so you have to get every
element just right. Using good-quality tinned Marzano tomatoes is key here.
A good creamy buffalo mozzarella and a few basil leaves are all you need to
finish it off. Simple, but absolute perfection.
1quantity pizza dough, shaped into 4 balls and ready to roll out
400g tin San Marzano tomatoes, drained
30g Parmesan, freshly grated
3 x 125g buffalo mozzarella balls, drained
A handful of basil leaves, roughly torn
Extra virgin olive oil, to drizzle
1. For the topping, using a blender or food processor, blitz the tinned tomatoes
2. If you are using a standard domestic oven to cook your pizzas, heat to its
3. Roll out each ball of dough to a thin round. If using a domestic oven, dry-fry
4. Put a small ladleful of tomato pulp in the middle of each pizza base (dry-fried
if cooking in a standard oven, uncooked if using a pizza oven, see below) and
spread out to 2–3cm from the edge. Sprinkle with the grated Parmesan,
then break off little pieces of mozzarella and scatter all over the tomatoes
5. Bake each pizza on a tray in the hot oven for 5–7 minutes until the topping is
melted and golden and the pizza crust is crisp. Scatter the basil over the pizzas
and drizzle with extra virgin olive oil. Serve at once.
Outdoor pizza oven
Heat up your pizza oven. Roll out your pizza bases to 25–30cm. Prepare the topping (as above) and distribute over the uncooked bases. Bake in the hot oven for 1 minute–1 minute 20 seconds.
Taken from Paul Hollywood’s BAKE, published by Bloomsbury
Photograph © Haarala Hamilton