Pizza Margherita

Adam Liaw’s Margherita pizza combines his homemade dough and tomato sauce with fresh mozzarella, basil and extra virgin olive oil. The SBS recipe is identified as Italian and uses a frying pan and an overhead oven grill.

Flour, salt, dry yeast, oil and water are kneaded into a smooth dough, divided into four portions and placed in lightly oiled containers to prove. The two-pizza recipe uses half this dough batch.

The sauce simmers passata with grated garlic, salt, sugar and optional dried oregano, then cools before use. Each stretched base receives a measured spooning of sauce and half the ball of mozzarella.

The dough is stretched from the centre outward on baking paper, leaving a raised lip. It goes into a hot ovenproof frying pan and immediately under the grill until risen with a browned crust.

Basil leaves are torn over the baked pizza and olive oil is drizzled on top. The same shaping and cooking process is repeated for the second pizza.