James Martin's margherita pizza and dough balls

DOUGH BALLS AND GARLIC BUTTER

Serves: Makes 30 dough balls

INGREDIENTS

For the garlic butter:

3 garlic bulbs

15ml olive oil

500g butter, melted

1 small bunch parsley, chopped

For the dough balls:

150ml warm water

1 tsp sugar

15g fresh or dried yeast

225g plain bread flour

1 ½ tsp salt

extra virgin olive oil

Extra semolina flour for shaping

METHOD

  • Preheat the oven to 200c, gas 6

  • To make the garlic butter, cut a thin layer off the top of the garlic bulbs, place in a tin foil parcel and drizzle in oil. Wrap up tightly then roast for 50 minutes. Allow to cool.

  • Meanwhile, make the dough balls - mix the water, sugar and yeast together and leave to stand for 10 minutes

  • Place the flour, salt and yeast mixture into a food mixer with a dough hook attachment and mix on a slow speed for 5 minutes – you can also do this by hand, just mix the ingredients together and knead for 10 minutes. Leave to rest until the dough is springy.

  • Flour your hands and roll the dough into a long sausage shape then cut into 30 even sized pieces. Roll into balls, place onto a floured baking tray and leave to prove for 30 minutes.

  • Squeeze the garlic out of the skins and finely chop, then mix in the butter with the parsley

  • Bake the dough balls for 6 minutes and serve with the garlic butter

Pizza

MARGHERITA PIZZA

Serves: 10

INGREDIENTS

For the dough:

1kg strong plain bread flour

20g fresh or dried yeast

50g semolina flour

100ml olive oil

650ml water

20g salt

For the topping:

400g tinned san marzano tomatoes, blitzed

mozzarella cheese

pecorino cheese, grated

basil

olive oil

Extra semolina flour for rolling

METHOD

  • Place all the ingredients for the dough into a food mixer with a dough hook attachment. Mix on a slow speed for 4 minutes then turn up to a medium speed for 12 minutes. Tip onto a surface dusted in semolina flour shape into 6 even size balls and leave to prove for 15 minutes, or cover and pop in the fridge overnight.

  • When ready to cook, heat a pizza oven until hot or alternatively place a pizza stone into an oven at 200C, gas 6 for 30 minutes

  • Using more semolina flour roll the dough out as thinly as you dare and top with the tomato, cheeses and basil then drizzle with olive oil

  • Place into the pizza oven, or onto the pizza stone. Bake until crisp and bubbling in the centre