05/06/2026
🍕Margherita, Margheritaaa 🎵 🍕
I’ve been asked quite a lot recently on how I prep my pizzas and the process it takes to make one of my most popular pizzas, the Classic Margherita.
The process starts normally 24-48 hours before they are even made! I use an Italian 00 flour, normally the Caputo brand, and mix with pink Himalayan salt, fresh yeast and water at a 62-64% hydration depending on how I feel.
I then leave my dough to ferment for at least 24 hours although I sometimes cold ferment in the fridge for up to 48 hours.
I ball my dough the morning of a pizza gig and allow to rest until use for a further few hours.
This is where the fun starts, when I’m all set up and have an order for my Classic Margherita. I stretch a fresh dough ball to approximately 12 inch, add my secret Big Dog Pizza sauce recipe, top with basil and fresh mozzarella, my favourite is Fior di Latte julienne sliced mozzarella which I source from an Italian food supplier for the best taste.
It’s then launched into the oven at 400°C and baked for around 90 seconds. I then box it up, add a final dash of Extra Virgin Olive Oil and Voilà!, Buon appetito!!! 🍕
