Powered by the ESHA Research Database © 2018, ESHA Research, Inc. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. (-) Information is not currently available for this nutrient. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Tip: If you have multiple trays, you can cook two pizzas at the same time.Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. As the first pizza cooks, prepare the second pizza, then repeat with the remaining pizzas. Season, then sit the baking tray on top of the heated baking tray in your oven and bake for 10 mins until the base has cooked and the cheese is melted and golden. Spoon 1-2 tbsp of the passata mix onto the base and top with a quarter (50g) of the grated mozzarella, and ¼ of the halved mozzarella balls and sundried tomatoes.
Put a baking tray on a high shelf to heat up. When the dough has risen, preheat the oven to gas 9, 240☌, fan 220☌.Halve the mozzarella balls and set them aside. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes. In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Meanwhile, mix the passata, oregano and oil together and season with salt and pepper. In a large mixing bowl, combine flours and salt.Cover with clingfilm and leave to rise for 2-3 hrs or until doubled in size. Put a small drizzle of oil into a large clean bowl and add the dough.Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Top with a thin layer of fresh grated Parmesan cheese and a few pinches of kosher salt. If you are kneading by hand, use a little flour on the surface and knead for 10 mins until the dough is springy and a little firmer. Spread a thin layer of the pizza sauce over the dough, using about to cup. If you have a stand mixer, use a dough hook to knead the dough for 5 mins on a medium speed.
The dough will be very sticky but try to avoid adding extra flour as this will affect the end result.
INGREDIENT MARGARITA PIZZA PLUS
Pour in the water/yeast mix, plus the oil and bring the dough together with a wooden spoon, then use your hands.
Leave to stand for 5 mins until the yeast starts to react. Put the yeast into a small jug and pour in 380ml of warm water.
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