Pizza Margherita

Pizza Margherita
Pizza Margherita

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1

    cup crushed tomatoes

  • 1

    tablespoon extra-virgin olive oil

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1/2

    cup fresh basil leaves julienned or coarsely chopped

  • 1/2

    cup freshly-grated Parmigiano-Reggiano

  • 1/2

    pound mozzarella, sliced 1/4-inch thick

  • BASIC PIZZA DOUGH:

  • 1

    package active dry yeast

  • 1

    cup warm water (110 degrees)

  • 2 1/2

    cups flour - (to 3) plus more if necessary

  • 1 1/2

    teaspoons salt

  • 1 1/2

    tablespoons extra-virgin olive oil

Directions

Preheat oven to 500 degrees and, if you have one, place a pizza stone on the bottom rack of the oven. In the bowl of a food processor, combine tomatoes, olive oil, and salt and freshly ground black pepper to taste and process until smooth. Divide sauce between the 2 pizzas and smooth to spread evenly, leaving a 1/2-inch border along the edges of the dough. Sprinkle basil leaves on top of sauce and then top with Parmigiano-Reggiano. Finally, divide mozzarella slices between 2 pizzas, and bake for about 8 minutes, or until cheese is bubbling and the edges are golden brown. Basic Pizza Dough: In a large bowl, combine yeast with water, olive oil, salt and stir well to proof. After 5 minutes, add half of the flour and mix well to thoroughly incorporate. Add all remaining flour except 1/2 cup and mix well with your hands. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour as necessary to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled 2- or 3-quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour. Divide dough into 2 portions (for 2 (12-inch) pizzas) and form into balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a thickness of 1/4-inch. This recipe yields 2 (12-inch) pizzas for 4 to 6 servings.

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