Cooking and Homemaking: Making a Classic Margherita Pizza

There’s something deeply satisfying about crafting a classic Margherita pizza in the comfort of your own kitchen. The simplicity of the ingredients—just a soft, pillowy dough, ripe tomatoes, fresh basil leaves, and creamy mozzarella—celebrates the beauty of Italian cooking.

To begin, you’ll want to prepare the dough. Combining strong white flour, salt, and yeast with a generous splash of warm water will yield a silky texture. Knead it well until it’s elastic, then allow it to rise in a warm spot for about an hour, covered with a damp cloth. This patiently rising process is a wonderful opportunity to tidy your kitchen or set the table, ensuring everything is ready for a cosy evening in.

Once the dough has doubled in size, punch it down and divide it into portions. Roll each piece into a circle, about 10 inches in diameter, ensuring a slightly thicker edge for that perfectly crusty crust. Preheat your oven to its highest setting—if you have a pizza stone, pop it in to heat up as well.

For the sauce, a quick blend of ripe, juicy tomatoes seasoned with a pinch of salt and a drizzle of olive oil creates a vibrant base. Spread a thin layer of this golden mixture onto your dough, followed by slices of fresh mozzarella. Finally, sprinkle a few basil leaves on top, leaving some to add after baking for a burst of fresh flavour.

Slide your pizza into the hot oven and let it bake until the crust is golden and the cheese is bubbling—a mere 10 minutes if you're lucky! As the tantalising aroma fills the air, the anticipation builds. Once it’s ready, take it out and finish with a drizzle of olive oil and the remaining basil. Slice it up and serve immediately, preferably with a glass of cool Chianti, and savour the delightful flavours of your homemade classic Margherita pizza. It’s a meal that speaks to the heart of homemaking—a labour of love that centres family and friends around the table.

Poaching an egg to perfection requires a blend of precision and a touch of patience. Begin by filling a deep saucepan with water, bringing it to a gentle simmer—just beneath boiling point. To enhance the flavour and assist in setting the egg whites, add a splash of white vinegar to the water.

Crack your egg into a small bowl, ensuring the yolk remains intact. With a spoon, stir the simmering water to create a gentle whirlpool, which helps the egg white wrap neatly around the yolk as it cooks. Carefully slide the egg into the centre of the whirlpool and let it float for approximately three to four minutes, depending on how runny you like the yolk.

Once cooked, use a slotted spoon to lift the poached egg from the water, letting any excess liquid drain away. For an extra touch, serve your perfectly poached egg atop a slice of buttered toast or a bed of wilted spinach, seasoning with salt and freshly cracked black pepper. Enjoy the delicate balance of the soft whites and runny yolk—a simple yet elegant addition to any breakfast table.

To make a classic Hollandaise sauce, start by gathering your ingredients: you’ll need 3 egg yolks, 200g of unsalted butter, a splash of white wine vinegar, and a squeeze of lemon juice. First, melt the butter gently in a saucepan, allowing it to cool slightly once melted.

In a separate bowl, whisk the egg yolks with a tablespoon of the vinegar until they become pale and frothy. Next, place the bowl over a pan of simmering water, creating a bain-marie. Continuously whisk the egg yolks while gradually adding the melted butter in a slow, steady stream. It’s important to incorporate the butter slowly to achieve that lovely emulsification.

Continue whisking until the sauce thickens to a velvety consistency. If it seems too thick, whisk in a teaspoon of warm water to loosen it up. Once you’ve reached the desired thickness, stir in a dash of lemon juice and season with salt and a pinch of cayenne pepper for an added kick. Serve immediately, drizzling it generously over poached eggs or steamed asparagus for a delightful treat. Enjoy your homemade Hollandaise!