Make a pizza Margherita like an Italian. Here's how.
The IndependentFor free real time breaking news alerts sent straight to your inbox sign up to our breaking news emails Sign up to our free breaking news emails Sign up to our free breaking news emails SIGN UP I would like to be emailed about offers, events and updates from The Independent. Here is Thom Elliot and James Elliot's recipe from their new book, “Pizza.” Pizza Margherita FOR THE TOMATO SAUCE Makes enough for 4 pizzas — 1 x 14 ounce can of San Marzano tomatoes — a good pinch of sea salt Method: In a large bowl, crush the tomatoes by hand Once you’ve crushed the hell out of your tomatoes, add a pinch of salt to taste and that’s it! FOR THE PIZZA Makes 1 pizza — 1 ball of Neapolitan pizza dough — 3 ounces tomato sauce — 4–5 fresh basil leaves — Parmesan, for grating — 1 tablespoon olive oil — 3 ounces fior di latte mozzarella, torn or sliced Method: 1. Lay the pizza base flat in the hot, dry frying pan, then, using a small ladle, spoon the tomato sauce onto the middle of the pizza. Ingredients: — 35 ounces ‘00’ flour — 2/3 tablespoon fresh yeast — 21 fluid ounces tepid water — 1 ounce fine sea salt Method 1.
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