James Martin is a beloved British chef whose recipes never fail to delight taste buds.
BBC Food shared how to make his tasty homemade margherita pizza for the perfect fakeaway.
Many foodies across the UK order pizzas over the weekends for the ultimate comfort treat, but why not try making one this Saturday or Sunday?
James Martin’s homemade margherita pizza preps overnight but cooks in less than 10 minutes.
The ingredients for the recipe make four large pizzas, so it’s a great one for hosting guests.
BBC stated: “James Martin’s homemade margherita pizza recipe is serious business – proving the dough overnight gives a sourdough-style crust with tons of flavour and a fluffy crust. The addition of semolina gives a bit of crunch.”
James’ pizzas are suitable for vegetarians, with the chef only using tomato, mozzarella, olive oil, black pepper and basil for toppings.
However, this can be amended for meat-eaters – toppings such as ham, pepperoni or chicken go super well on a pizza.
Or, stick to the veggie theme with aubergine, peppers, spinach, mushrooms and the controversial pineapple.
Ingredients
For the pizza dough
800g/1lb 14oz ’00’ flour
200g/7oz semolina flour
One tsp salt
One tbsp caster sugar
Four tbsp extra virgin olive oil
For the topping
Two 400g/14oz tins San Marzano tomatoes (or plum tomatoes)
Two large cow’s milk mozzarella balls, grated
Three tbsp olive oil
Method
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For the dough, place the flours, salt, sugar and yeast into a large bowl and stir. Make a well in the centre and pour in the water, gradually mixing in the flour to form a soft dough.
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Tip out the mixture and knead it on an oiled work surface for around 10 minutes or until the dough feels smooth and elastic. Place the dough into a bowl, cover with cling film and refrigerate for 24 hours.
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Whack the oven to its highest temperature. Pop a baking tray or pizza stone in the oven and allow it to heat up.
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After the 24 hours are up, remove the dough from the bowl and knead for a couple of minutes, then divide into four pieces. Allow to rest for five minutes, then stretch each piece over your hands to form a disc. These should be around 5mm/¼in thick.
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Place the circles of dough onto upturned floured baking trays. A pizza peel is also great but don’t worry if you don’t have one.
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Blend the tinned tomatoes together with a stick blender or a food processor. Spoon the blended tomato thinly over the pizzas, then scatter over the grated mozzarella. Drizzle with olive oil and season to taste with the sea salt and freshly ground black pepper.
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Carefully slide each pizza off the baking tray directly onto the heated baking tray or pizza stone in the oven. Cook for five to 10 minutes, or until the pizzas are golden-brown and crisp.
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Scatter the basil leaves over the pizza and enjoy.
After a delicious dessert for a post-pizza treat? Try James Martin’s “easy” frosting-topped carrot loaf cake, which takes just 20 minutes to prep.
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