Pizza Margherita Made with Fresh Tomatoes and Sliced Mozzarella

1. 1

   Prepare the pizza dough, dividing into four portions after the first rising.

2. 2

   When the dough has risen for the second time, place the oven rack in the lowest position, center a pizza stone on it, and preheat the oven to 475 F. (See page 202 for notes on baking pizzas without a stone.)

3. 3

   Roll or stretch each dough ball out to a 12-inch circle about 1/4 inch thick with a slightly thicker border around the edge.

4. 4

   Brush each circle lightly with some of the olive oil.

5. 5

   Working with one circle of dough at a time, sprinkle a pizza peel or flat baking sheet generously with the cornmeal.

6. 6

   Place the dough on top and arrange alternating slices of tomato and mozzarella to cover the dough, leaving a thin border around the edge.

7. 7

   Sprinkle the pizza lightly with salt and scatter some of the basil over it.

8. 8

   Drizzle a little of the remaining olive oil over the cheese.

9. 9

   Bake the pizzas on a stone, in a skillet, or on cookie sheets, as described on page 202.

* Per serving · 4 servings · Values may vary.

No additional tips available.