This is Gino's classic pizza recipe. Once you've made the base you can really have fun with the toppings, from a tasty cheese and tomato topping to artichokes, anchovies, onion, pepperoni...
Ingredients
- Makes 2 pizzas
For the base:
- Pinch of salt
- 1 tsp dried yeast
- 140 ml5 fl oz warm water
- 200 g7 oz strong plain flour, plus extra for dusting
- 3 tbsp extra virgin olive oil
For the topping:
- 200 g7 oz passata, seived tomatoes
- 2 mozzarella balls, drained and cut into little pieces
- 8 fresh basil leavs
- 4 tbsp extra virgin olive oil
- Salt and pepper, to taste
Method: How to make Classica Margherita
Prepare two baking trays by pouring a tablespoon of oil in each tray and spreading it with your fingers or pastry brush.
To prepare the dough, place the flour into a large bowl, make a well in the centre and add the water, yeast and salt along with one tablespoon of oil. Use a wooden spoon to mix everything together to create a wet dough.
Turn out the dough onto a clean well-floured surface and work it with your hands for about 5 minutes or until smooth and elastic. Place in an oiled bowl and cover with a tea towel. Leave at room temperature to rest for 25 minutes.
In the meantime, preheat the oven to 200°C.
Once rested, turn out the dough onto a well floured surface and divide it into two. Use your hands to push each out from the centre, creating two round discs about 25cm in diameter. Place the pizza bases on the two oiled baking trays.
Equally spread the sieved tomatoes on top of the pizza dough using a tablespoon and season with salt and pepper.
Divide the mozzarella between the two pizzas and drizzle with the remaining extra virgin olive oil.
Cook in the middle of the oven for 18 minutes, until golden and brown.
Two minutes before the end of the cooking, scatter over the basil and continue to cook.
Serve hot
