260g Dough Balls

Number of Pizzas

Bread Flour grams

Plain Flour grams

Total Flour grams

 

Water
ml

 Oil tbsp


Total Weight grams

 

2

281

31

312

 

208

   1

520

 

3

421

47

468

 

312

 1


780

 

4

562

62

624

 

416

 2


1040

 

5

702

78

780

 

520

 2


1300

 

6

842

94

936

 

624

 3


1560

 

7

983

109

1092

 

728

 3


1820

 

8

1123

125

1248

 

832

 4


2080

 

9

1264

140

1404

 

936

 4


2340

 

10

1404

156

1560

 

1040

 5


2600

 

11

1544

172

1716

 

1144

 5


2860

 

12

1685

187

1872

 

1248

 6


3120





















290g Dough Balls

Number of Pizzas

Bread Flour grams

Plain Flour grams

Total Flour grams

 

Water
ml

 


Total Weight grams

 

2

313

35

348

 

232

 1


580

 

3

470

52

522

 

348

 1


870

 

4

626

70

696

 

464

 2


1160

 

5

783

87

870

 

580

 2


1450

 

6

940

104

1044

 

696

 3


1740

 

7

1096

122

1218

 

812

 3


2030

 

8

1253

139

1392

 

928

 4


2320

 

9

1409

157

1566

 

1044

 4


2610

 

10

1566

174

1740

 

1160

 5


2900

 

11

1723

191

1914

 

1276

 5


3190

 

12

1879

209

2088

 

1392

 6


3480

Salt and Yeast.

Salt is generally: 2 teaspoons per 500 grams of dough, same as bread

Yeast: 2 teaspoons per 500 grams of dough. But reduce the amount of yeast if the dough is being done well before the baking time. Or alternatively replace the yeast and some or all of the water by using beer as the raising agent. 

Pizza margherita in 4
            easy steps
Typical Maragita Recipie

         300g strong bread flour

         1 tsp instant yeast

          1 tsp salt

         1 tbsp olive oil

For the tomato sauce

         100ml Passata or tinned Tomatoes. Plus Tomato puri, Basil (dry of fresh), Origano (more origano than basil), 1 garlic clove (crushed), little sugar (to sweeten the toamtoes), Red Onion (half or full) , plus finally Black Pepper.

       Place the tomatoes, garlic, basil and black pepper into a blender and liquidise.
Using a large frying pan gently fry the red onion in the olive oil until just golden. Add to blender and liquidise. 
Pour the blender contents into your large pan and bring to the boil. Add the and tomato puree and thoroughly mix. Now gently simmer, stirring frequently for 10 - 15 minutes and reduce until you have

For the topping

         125g ball mozzarella, sliced

         handful grated or shaved Parmesan (or vegetarian alternative)

         handful cherry tomatoes, halved

To finish

         handful basil

Troubleshooting

         If the dough is too wet: Add a bit more flour and work it in. If dough is too stretchy to roll out: Leave it to rest for 10 mins or so, then try again. 

         You need far more pressure when rolling dough than when rolling out pastry.

         If the base isnít cooked: Baking the pizza on top of a preheated sheet or tray should prevent this. However, it could be too thick or have too much topping.

         If the topping is cooked before the base, cover with foil and give it another 5 mins.