Recipe by ©Ray McVinnie and Associates Ltd
1/2 recipe pizza dough (see recipe)
200ml tomato sauce (see recipe)
200g cherry tomatoes, halved
200g Buffalo Mozzarella, thinly sliced
Perfect Italiano parmesan
1. Preheat the oven to 220C and place two pizza stones on the
separate shelves. Roll the dough out on a floured surface into a
disc about 20cm in diameter. Spread half the cooked tomato sauce on
2. Arrange half the cherry tomatoes and half the mozzarella on each pizza. Grate over a little fresh Parmesan. Tear a few basil leaves and place on top.
3. Slide the pizza onto the pizza stone in the oven and cook 10 minutes or until well cooked.
4. Remove from the oven, garnish with extra fresh basil leaves if desired, and eat immediately.
- The pizza is named after Queen Margerhita of Savoy, made in honor of her visit to Pizzeria Brandi in Naples, the pizza maker made a pizza with tomatoes, basil and mozzarella which represented the colours of the Italian flag.
- Give yourself plenty of time to make the pizza dough as the dough may be slow to rise.
- Add lukewarm water to the yeast, if the water is too hot the yeast will die but if too cold, it will not wake up and make the dough rise.
- In Naples they say a good pizza is digestible, you should be able to eat a whole one without feeling uncomfortable, so keep the dough thin and crisp and the topping simple
- To insure a perfect crust on a pizza at home, always use a pizza stone