Piante Pizza At Home Margherita Pack
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Make Your Own Pizza Packs
Make our delicious margherita pizzas at home.
Pack includes
2 x dough balls
Tomato sauce
Basil
Vegan mozzarella cheese
Olive oil
Semolina
Get $5 discount voucher at any of our market pop-ups with each order.
Scroll down to see how easy it is to make ↓
Pick Up Information
Order cut off Wednesday 12pm for Thursday pick up at Tarragindi 4121 QLD.
Fresh Neapolitan Pizza Ready In Just 10 Minutes In Your Home Kitchen -
Fresh Neapolitan Pizza Ready In Just 10 Minutes In Your Home Kitchen -
Before you start
Take out your pizza pack and bring the dough to room temperature (approx 2-4hrs).
Pre-heat oven on grill setting to highest temperature.
Step 1
Dust half the semolina on the table
Step 2
Take out one dough ball and make a round shape
Flour your hands and use one finger to gently scrape around the edge of the container to ease the dough out. The dough is sticky because of the high hydration so use plenty of semolina and remember there is enough semolina to work on 2 dough balls.
Step 3
Using the tips of your fingers, gently press out the dough ball
Leave about an inch on the edges for the crust and ensure the base is smooth and even.
Tip - make sure you dust off all the excess semolina when you transfer it to the pan as we don’t want to cook the pizza with the semolina. The semolina is merely an aid to stretch it as the dough is sticky.
Step 4
You can also stretch out the dough with your palms and your knuckles
The dough should stretch to about 11”. Alternatively stretch to the size of your fry pan if it is a bit smaller.
If you use your knuckles, place the dough on the back of your knuckles and slowly rotate it letting the weight of the dough stretch it down and around.
Tip - don’t stretch the centre too much as we don’t want this to get too thin otherwise it may get a hole.
Step 5
Transfer the dough to the preheated fry pan
Turn on your fry pan to medium/high. Make sure the fry pan is dry and hot. No oil is needed.
Tip
Because the pan is hot, make sure to put the toppings on quickly. If you can smell the base starting to brown, take the fry pan off the heat and continue topping your pizza.
Step 6
Spread half the tomato sauce and leave about an inch around the edge for the crust
Step 7
Place basil, crumble cheese and drizzle oil
Remember you have enough to make 2 Margherita pizzas so use half of the ingredients to ensure you have enough left over for your next pizza.
Tip - add any other ingredient’s you may like at this point. Remember less is more when we are talking Neapolitan Pizza.
Step 8
Keep on stove top until light colouring on base
From putting the dough in, it should take about 1-2 minutes until the base is ready. You can check by lifting the base.
Tip - we are looking for golden brown charred spots and light bubbling on the crust.
Step 9
Transfer the fry pan to the preheated oven (grill setting) and place it on the highest shelf
Cook until the crust is golden and cheese is melted. Again it should take about 1-2 minutes.
Tip - check half way through and if your grill does not cook evenly then rotate pizza in order to get an even cook.
