Pizza Margherita

By Shaylie

This recipe requires a pizza stone and a peel.
Convection ovens will produce a lighter, crispier
pizza, and you will need to reduce the overall
cooking time by a minute or two. You can shape
the second dough round while the first pizza
bakes, but don't add toppings until just before
baking. You can let the dough rise overnight in
the refrigerator if you like; place the dough balls
on a floured baking sheet and cover with plastic
wrap coated with nonstick cooking spray. If using
mozzarella packed in brine, pat the cheese cubes
dry before placing them on the pizza.

Ingredients

• Dough
• 1 I/4 teaspoons instant yeast
• 1 cup (8 ounces) water, room temperature
• 1 3/4 cups (8-1/4 ounces) unbleached all-purpose flour,
• plus more for dusting work surface and peel
• 1 cup (4 ounces) cake flour
• 1 1/2 teaspoons table salt
• 2 teaspoons sugar
• Topping
• 1 (28-ounce) can diced tomatoes
• 1/2 teaspoon sugar
• 1 small garlic clove, minced or pressed through
• garlic press (optional)
• 1/4 cup chopped fresh basil leaves
• Table salt
• 8 ounces fresh mozzarella , cut into inch chunks
• 2 teaspoons extra-virgin olive oil

Details

Servings 2

Preparation

Step 1

1. FOR THE CRUST: Adjust oven rack to
lowest position, set pizza stone on oven rack,
and heat oven to 500 degrees. In liquid measuring
cup, whisk yeast into water to dissolve. In
food processor fitted with metal blade, process
flours, salt, and sugar until combined, about 5
seconds. With machine running, slowly add liquid
through feed tube; continue to process until
dough forms satiny, sticky ball that clears sides of
workbowl, 11/2 to 2 minutes. (If after 1 minute
dough is sticky and clings to blade, add 1 to 2
tablespoons all-purpose flour and continue processing.
If dough appears dry and crumbly, add 1
to 2 tablespoons water and process until dough
forms ball.) Divide dough in half and shape into
smooth, tight balls (see photo 1, above). Place
on floured counter or balking sheet, spacing them
at least 3 inches apart; cover loosely with plastic
wrap coated with nonstick cooking spray and let
rise until doubled in volume, about 1 hour.
2. FOR THE TOPPING' In clean bowl of food
processor, process tomatoes until crushed, two
or three 1-second pulses. Transfer tomatoes to
fine-mesh strainer set over bowl and let drain at
least 30 minutes, stirring occasionally to release
3. Stretch outer edges 4. If dough develops weak
with flattened fingers while spots, stretch edges using
giving quarter turns. backs of hands.
liquids. Just before shaping pizza rounds, combine
drained tomatoes, sugar, garlic (if using),
1 tablespoon basil, and 1/4 teaspoon salt in bowl.
3. TO SHAPE AND COOK THE PIZZAS: When
dough balls have doubled in size, dust dough liberally
with flour and transfer balls to well-floured
work surface. Press one ball into 8-inch disk
(photo 2). Using flattened palms, gently stretch
disk into 12-inch circle, working along outer
edge and giving disk quarter turns (photos 3 and
4). Lightly flour pizza peel; lift edges of dough
round to brush off any excess flour, then transfer
dough to peel. Spread thin layer of tomato
topping (about 1/2 cup) over dough with rubber
spatula, leaving 1/2-inch border around edge.
Slide onto stone and bake until crust begins to
brown, about 5 minutes. Remove pizza from
oven with peel, close oven door, and top pizza
with half of cheese chunks, spaced evenly apart.
Return pizza to stone and continue cooking
until cheese is just melted, 4 to 5 minutes more.
Transfer to cutting board; sprinkle with half of
remaining basil, 1 teaspoon olive oil, and pinch
salt. Slice and serve immediately. Repeat step 3 to
shape, top, and bake second pizza.