The Perfect Margherita Pizza

Prep time: 28 hours

Cook time: 20 minutes

Serves: 3 Pizzas

Follow along as Nick makes (in his humble opinion) his best pizza yet using @ausorganicfoodco’s Organic Flour and Tomato Passata!! Learn how to make the dough, knead the dough by hand and stretch it out in the way that you will have incredible puffy crusts!

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The Perfect Margherita Pizza

  • Prep time: 28 hours
  • Cook time: 20 minutes
  • Total time: 28 hours 20 minutes
  • Serves: 3 Pizzas

Ingredients

  • 400 g Australian Organic Food Co Plain Flour, (+ extra for dusting)
  • 250 mL Filtered water
  • 0.1g Dried yeast , (Tip of a teaspoon)
  • Salt flakes
  • Olive oil , (spray easier)
  • 3-4 heaped tbsp Australian Organic Food Co Tomato Passata
  • 180 g Bocconcini
  • Basil

Method

The day before eating

  • 1)

    Place 400g of flour into a mixing bowl.

  • 2)

    Create a well in the centre of flour and add 250mL of filtered water, the tip of a teaspoon of dried yeast and 10g of salt in.

  • 3)

    Either use a mixer with a dough hook or just by hand start to mix the dough together into a consistency that you can knead it.

  • 4)

    Next knead it for approx. 4-5 mins until its nice and smooth (watch IGTV to learn how to knead by hand).

  • 5)

    Once you’ve finished kneading, work your dough into a ball. Place into a bowl with some olive oil in base of bowl and a light coat on top of the dough. Leave at room temperature with cling film over bowl for 16 hours.

The day of eating

  • 1)

    Weigh your dough ball and divide into 3 even pieces.

  • 2)

    Roll into 3 separate dough balls (watch IGTV for technique) and leave to sit on a plate (with some olive oil on plate and a light coat on top of dough balls) at room temperature again for 4 hours. Make sure there’s space between them to expand
    – If you are not eating for a while, you can pop them into the fridge (for max 12 hours), and bring out of fridge for 1-2 hours prior to cooking to come to room temperature.

  • 3)

    After 4 hours, dust the dough ball in some flour and then roll out the dough. Make sure you are super gentle with the edges so the air stays in there. (Watch IGTV for techniques on how to roll out dough).

  • 4)

    Once the dough is rolled out, spoon and spread out (per pizza)approx. 1 heaped tablespoon of AOFC Organic Tomato Passata, add a pinch of salt and tear approx. 60g bocconcini on top.

  • 5)

    Get your pizza oven or oven cranking hot (as hot as your oven will go). If you’re using a pizza oven use a floured pizza peel, if you’re using an oven place the pizza on a pizza stone or on an upside down oven tray.

  • 6)

    If its in a pizza oven you will have to turn the pizza for it to cook evenly, if its in a normal oven you won’t need to turn it. It will take longer in an oven than a pizza oven (as it can’t go as hot), so instead of specific time look for colouring of the crust.

  • 7)

    Once the pizza is cooked and the crust is coloured all the way around, pop a few torn up leaves of basil on top.

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