Operating instructions

Prepare the Pizza Dough and let rise. Position the top rack of the oven about 20cm from the
top. If using a baking stone, place it on the rack. Preheat the oven to 260°C.
Insert the shredding disc. Use medium pressure to shred the mozzarella. Remove and
reserve. Stack 12 basil leaves; roll, then use a knife to thinly slice. Repeat with the remaining
leaves. This is called a chiffonade. Reserve.
When the dough has risen, punch down and divide into 2 or 4 equal balls. Let rest 10
minutes. Roll the dough out to size. Place on a baker’s peel that has been sprinkled with
cornmeal, or on a perforated pizza pan, a pizza screen or baking sheet without sides that has
been sprinkled with cornmeal. Brush edges with the olive oil. Using an offset spatula, spread
1/3 cup of the reduced Simple Tomato Sauce evenly over each 30cm pizza, or spread
2-1/2 tablespoons of the sauce on each15cm pizza. Sprinkle each pizza with one quarter of
the basil chiffonade, then sprinkle each pizza evenly with one half of the shredded mozzarella.
Carefully slide the pizza onto the stone (position the peel over the back edge of the stone,
and use a rocking motion to shake and slide the pizza off the peel onto the stone), or place
the pan into the hot oven. Bake the pizza for 5 minutes, then rotate it front to back for even
baking. Bake for another 3 to 6 minutes, until the pizza is bubbly, and the edges of the dough
are golden brown, puffed and crispy. Remove from the oven, sprinkle with the remaining fresh
basil chiffonade, and let rest on a rack for 2 to 3 minutes before slicing.
47
1 recipe Pizza Dough, p. 35
1 270g fresh mozzarella, well chilled
27 fresh basil leaves, washed and dried
1 cup Simple Tomato Sauce, p. 49,
reduced version for pizza
1-1/2 tablespoons extra virgin olive oil
Nutritional analysis per serving:
Calories 313 (from fat 28%) • pro 12g • carbo 44g • fat 9g
sat. fat 4g • chol. 22mg • sod. 727mg • fibre 2g
Pizza Margherita
Some of the best things in life are the simplest.
Makes three 30 - 35cm pizzas
Preparation: 1 hour for the pizza dough (Recipe, page 35);
20 minutes plus 12 minutes baking and resting time