Pizza Margherita

By cacelias

Our family's very favorite pizza recipe by far. This tastes exactly like the Margherita Pizza from Dewey's Pizza. Absolutely delicious! Because this classic pizza is so simple, it depends on quality ingredients: Use the best fresh mozzarella and basil you can find.

Recipe from Cooking Light Magazine, May 2010

Per serving (2 wedges): Calories 421; Fat 10.9 (sat 4.7g, mono 4.7g poly 1g); Protein 16.9g, Fiber 6.5g; Chol 22mg, Iron 4.4mg, Sodium 754 mg; Calcium 267 mg.

Ingredients

• Crust:
• 1 cup warm water (100 110 degrees), divided into 3/4 and 1/4.
• 10 ounces bread flour (about 2 cups plus 2 tablespoons)
• 1 package dry yeast
• 4 teaspoons olive oil
• 1/2 teaspoon kosher salt, divided
• Cooking Spray
• Pizza:
• 1/4 teaspoon salt
• 1 tablespoon yellow cornmeal
• 2 cloves garlic, minces
• 1/2 cup Basic Pizza Sauce (recipe follows)
• 1 1/4 cups (5 oz.) thinly sliced fresh mozzarella cheese
• Roma tomatoes, thinly sliced
• 1/3 cup small fresh basil leaves sliced
• Basic Pizza Sauce:
• 2 tablespoon extra-virgin olive oil
• 5 cloves garlic, minced
• 1 (28 oz.) can San Marzano tomatoes
• 1/2 teaspoon kosher salt
• 1/2 teaspoon dried oregano

Details

Servings 5

Preparation

Step 1

To make the crust:
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.

Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Press dough out to a 12-13 inch circle. Lay onto a pizza peel lightly dusted with cornmeal. Crimp edges to form a 1/2 inch border. Cover dough loosely with plastic wrap.

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

Remove plastic wrap from dough. Sprinkle dough with the remaining 1/4 teaspoon salt. Lightly dust with crust with cornmeal. Press garlic over crust, if desired. Spread 1/2 cup Basic Pizza Sauce evenly over dough, leaving a 1/2 inch border. Arrange cheese and tomato slices evenly over dough. Slice pizza onto preheated pizza stone, using a spatula as a guide. Bake at 550 degrees for 10 minutes or until the crust is golden. Ovens may vary in time, so keep a close eye on the pizza crust as not to burn. Remove pizza from oven and back onto pizza peel and let cool slightly. Cut into 10 wedges and sprinkle evenly with basil strips.

To make Basic Pizza Sauce:
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. Divide into 1/2 cup portions and freeze individually, if desired.