margherita pizza

By granolagina

Ingredients

• sauce:
• 1 cup warm water (100° to 110°), divided
• 10 ounce bread flour (about 2 cups plus 2 tablespoons)
• 1 package dry yeast (about 2 1/4 teaspoons)
• 4 teaspoons olive oil
• 3/4 teaspoon kosher salt, divided
• Cooking spray
• 1 tablespoon yellow cornmeal
• 3/4 cup Basic Pizza Sauce
• 1 1/4 cups (5 ounces) thinly sliced fresh mozzarella cheese
• 1/3 cup small fresh basil leaves
• 2 tablespoons extra-virgin olive oil
• 5 garlic cloves, minced
• 1 (28-ounce) can San Marzano tomatoes
• 1/2 teaspoon kosher salt
• 1/2 teaspoon dried oregano

Details

Servings 5

Preparation

Step 1

1. Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture, oil, and 1/2 teaspoon salt to flour mixture; mix 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.

2. Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Press dough out to a 12-inch circle on a lightly floured baking sheet, without raised sides, sprinkled with cornmeal. Crimp edges to form a 1/2-inch border. Cover dough loosely with plastic wrap.

3. Position an oven rack in the lowest setting. Place a pizza stone on lowest rack. Preheat oven to 550°. Preheat the pizza stone for 30 minutes before baking dough.

4. Remove plastic wrap from dough. Sprinkle dough with the remaining 1/4 teaspoon salt. Spread Basic Pizza Sauce evenly over dough, leaving a 1/2-inch border. Arrange cheese slices evenly over pizza. Slide pizza onto preheated pizza stone, using a spatula as a guide. Bake at 550° for 11 minutes or until the crust is golden. Cut pizza into 10 wedges, and sprinkle evenly with basil.

CALORIES 421 ; FAT 10.9g (sat 4.7g,mono 4.7g,poly 1g); CHOLESTEROL 22mg; CALCIUM 267mg; CARBOHYDRATE 62.8g; SODIUM 754mg; PROTEIN 16.9g; FIBER 6.5g; IRON 4.4mg

sauce:
1. Heat oil in a medium saucepan over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Remove tomatoes from can using a slotted spoon, reserving juices. Crush tomatoes. Stir tomatoes, juices, salt, and oregano into garlic mixture; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally.

CALORIES 66 ; FAT 4.7g (sat 0.7g,mono 3.3g,poly 0.6g); CHOLESTEROL 0.0mg; CALCIUM 48mg; CARBOHYDRATE 6.2g; SODIUM 175mg; PROTEIN 1.2g; FIBER 1.4g; IRON 1.4mg