8" Margherita Pizza

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add instant yeast to water with sugar and oil. Let it sit for 15 minutes

Step 2

Add flour, salt, milk powder to a bowl and add the wet ingredients and bring together. Knead until the dough becomes springy. Place into a bowl, cover with clingfilm and let the dough rest over night or roughly 2 to 3 hours in a warm environment.

Step 3

Once the dough has doubled in size, preheat oven and dust a worktop and cake tin with semolina and either roll out or stretch the dough to the size of your cake tin. Place in cake tin and gently stretxh the dough to the edge. Try to make the edges thicker to achieve a fluffy deep pan crust. Prod the dough with a fork evenly a few times. This stops the pizza base from bubbling up when cooking

Step 4

In a small bowl mix together tomato passata, oregano, basil, salt and pepper

Step 5

Spoon a heap of tomato in the centre of your pizza base and gently spread in a circular motion until I'm covers the base to the crust.

Step 6

Grate your cheese if you need and sprinkle over the pizza

Step 7

Put pizza in oven on the middle shelf. Cook roughly for 8 minutes or until golden. I would suggest rotating the pizza 180° half way through if your oven doesn't heat equally.

Step 8

In a small bowl mix a tiny bit of olive oil with garlic powder and lightly brush the crust of the pizza for extra flavour