Margherita Pizza – a delicious recipe with sugar, extra-virgin olive oil, active dry yeast, flour, kosher salt, tomatoes. Easy to follow and perfect for any occasion.
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Special equipment: Pizza stone and pizza peel
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For the dough: Combine the sugar, oil, yeast and 2 cups cold water in the bowl of a stand mixer fitted with a dough hook.
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Let the mixture sit until foamy, about 10 minutes.
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Mix the flour and salt in a bowl.
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With the motor running, slowly add the flour mixture to the yeast mixture.
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Keep mixing until a smooth, elastic dough forms, about 10 minutes.
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Transfer the dough to a lightly greased baking sheet and cover loosely with plastic wrap.
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Let sit at room temperature for 1 hour.
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Divide the dough into four 12-ounce pieces and shape into balls.
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Transfer the balls to a lightly greased 9-by-13-inch baking dish and brush with oil.
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Cover tightly with plastic wrap and refrigerate for at least 24 hours.
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For the sauce: Remove each tomato from the can and reserve 3 cups of the puree.
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Cut the tomatoes in half and, using your fingers, remove and discard the seeds (don't rinse).
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Place the tomatoes in a food processor and pulse until just crushed but not pureed.
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(Alternatively, crush the tomatoes by hand or pass them through a food mill.)
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Transfer the tomato sauce to a bowl and stir in the reserved 3 cups of puree and some salt.
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For the pizza: Place a pizza stone under the oven broiler.
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Preheat the broiler for 30 minutes.
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Working in four batches, dust a ball of dough heavily with semolina.
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Using your fingertips, press the dough from the center out, into a 10-inch circle, about 1/4-inch thick, leaving a 1-inch thick crust around the edges.
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Hold the dough straight up, and with your fingertips circling the crust, let the dough naturally fall.
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Slide your fingers around crust in a circular motion (like you would turn a steering wheel) until the dough in the center is stretched to about 1/8-inch thick.
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Repeat for the remaining dough balls.
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Transfer the dough to a semolina-dusted pizza peel.
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Spread each pizza with about 1/2 cup sauce evenly over center of the dough, distribute a quarter each of the cheese and basil leaves, and drizzle with oil.
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Slide a pizza onto the stone and broil until the cheese melts and the crust is puffed and charred in spots, 3 to 4 minutes.
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Repeat for the remaining pizzas.
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Serve hot.
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Enjoy!
No nutritional information available.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.