Homemade Margherita Roman Tray Pizza
Cooking Time:
30 mins
Level:
Medium
This homemade Margherita Roman tray pizza is soft, light and easy to make at home. The dough is made in a bread maker, rested overnight in the fridge, then baked in a tray with tomato passata, fresh mozzarella and olive oil.
Ingredients
For the dough
- 300 ml water
- 1 teaspoon salt
- 20 g olive oil, plus extra for the tray and topping
- 150 g plain flour / all-purpose flour
- 300 g strong white bread flour / bread flour
- 1 teaspoon instant yeast or bread machine yeast
For the topping
- Tomato passata / strained tomatoes
- Salt, to taste
- Dried oregano, to taste
- A drizzle of olive oil
- Fresh mozzarella, torn into small pieces
Make the Dough
Add the water, salt, olive oil, flours and yeast to the bread maker. Use the pizza dough programme to make the dough.
Rest Overnight
Place the dough in a container, cover it, and leave it in the fridge overnight. This slow rest helps the dough become softer and more flavourful.
Rise Twice the Next Day
The next day, let the dough sit at room temperature for 30 minutes. Oil a baking tray, place the dough on it, then let it rest in the switched-off oven for another 30 minutes.
Stretch and First Bake
Preheat the oven to 250°C / 480°F. Drizzle olive oil over the dough and press it gently with your fingers until it fills the tray. Bake for 8 minutes.
Add Toppings and Finish
Spread a thin layer of tomato passata over the base. Add torn fresh mozzarella and bake for another 5 minutes, until the cheese melts and the pizza looks golden.
Let it rest for a few minutes before slicing and serving.