MARNONG ESTATE MARGHERITA PIZZA
Executive Chef, Adam Upton-Browning
According to tradition, during a visit to Naples in 1889 by the Queen of Italy, Margherita of Savoy, chef Raffaele Esposito of Pizzeria Brandi created a pizza using tomato (red), mozzarella (white) and basil (green) to resemble the colours of the Italian flag. They named it ‘Pizza Margherita’ in honour of the Queen. Here’s our take on this Italian classic.
For the dough
675g pizza flour or 00 flour
75g fine wholemeal flour
25ml olive oil
475ml water (fridge temperature)
3.7g fresh yeast or 1.25g dry yeast
For the toppings
2 tins of Mutti tomato polpa (400g)
2 cloves of garlic pureed
3 tbsp olive oil
1 tsp dried oregano
2 x balls of mozzarella drained
7g white pepper
For the garnish
2 x balls mozzarella or fior de latte
30 basil leaves (1 bunch)
TO MAKE THE DOUGH
Dissolve the yeast in water and add the olive oil, then place into the mixing bowl.
Add flours and salt and mix the dough for 8 minutes on speed one followed by a further 5 minutes on speed two.
Once the dough forms a soft cushion with elastic tension, place ball in a container with enough room to double in size. Cover with cling wrap and place in fringe for at least 9-12 hours or overnight.
After the dough has risen, knock the air out by kneading for one minute. Roll into a log and cut into small round balls at 230g each.
Place on a flat tray in the fridge for at least 9-12 hours with good spacing and allow to rise again.
Before stretching the dough, let it come back to room temperature for best results.
Turn the dough ball upside down and roll out by hand stretching, or with a rolling pin.
Stretch to your pizza base out to tray size, ideally 11 inches.
Once rolled onto your tray, you are ready for the toppings. Put aside and cover with a damp cloth.
TO MAKE THE SAUCE AND TOPPINGS
Add tomato polpa, crushed garlic, olive oil, oregano, salt and pepper to a blender or bowl and mix. Smooth 140g of sauce onto each pizza with the back of a spoon to about 1-2cm from the edge.
Rip the mozzarella into small pieces and place all over the pizza.
Bake for 5-8 minutes in a convection oven at 220 degrees, or a pizza oven for 2-4 minutes.
TO GARNISH AND SERVE
Cut the pizza into 6 or 8 slices and place fresh torn mozzarella on all the slices, followed by picked basil leaves. Drizzle with a little olive oil and serve.
The dough recipe can also be used as a light focaccia recipe by following stages 1-5 in the above dough recipe, then:
- After knocking the dough back, rather than portioning into balls, place into a lipped baking tray with olive oil in the base and drizzle olive oil over the top
- Press the dough out with your fingertips, pressing deep into the dough
- Stuff the dough finger holes with pitted olives and sliced garlic
- Cover and put aside until it doubles in size
- Sprinkle with flaked salt and cracked pepper
- Bake at 180 degrees for 15-20 minutes until firm and springy to touch.