Pizza Margherita
Main Course • Bread, Vegetarian
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Ingredients
- DOUGH
- 1 3/4-2 cups all purpose flour
- 1 cup cake flour
- 2 teaspoons sugar
- 1½ teaspoons table salt
- 1 1/4 teaspoons instant or rapid rise yeast
- 1 cup warm water (110 degrees)
- TOPPING
- 1 (28-ounce) can diced to tomatoes
- 1/4 cup chopped fresh basil
- ½ teaspoon sugar
- 1 small garlic clove, minced (optional)
- 1/4 teaspoon table salt
- Olive oil, for brushing and drizzling
- 8 ounces fresh mozzarella cheese cut into 1-inch chunks
- Coarse sea salt or kosher salt,
- for sprinkling
Directions
- 1. FOR THE DOUGH: Pulse 14 cups of the all purpose flour, cake flour, sugar, table salt, and yeast in a food processor (fitted with a dough blade if possible) to combine. With the processor running, pour the water through the feed tube and process until a rough ball forms, 30 to 40 seconds. Let the dough rest for 2 minutes, then process for 30 seconds longer. If after 30 seconds the dough is sticky and clings to the blade, add the remaining 1/4 cup flour 1 tablespoon at a time as needed.
- 2. Turn the dough out onto a lightly floured counter and shape it into a smooth, tight ball.
- Place the dough in a large lightly oiled bowl and cover tightly with greased plastic wrap. Let rise in a warm place until doubled in size, 1 to 1½ hours.
- 3. FOR THE TOPPING: Meanwhile, pulse the tomatoes with their juice in a food processor until crushed, about 3 pulses. Transfer the tomatoes to a fine-mesh strainer set over a bowl and let drain for 30 minutes. Just before making the pizzas, combine the drained tomatoes, 1 tablespoon of the basil, sugar, garlic (if using), and table salt in a bowl.
- 4. Adjust an oven rack to the lower-middle position, place a baking stone on the rack, and heat the oven to 500 degrees. Let the baking stone heat for at least 30 minutes (but no longer than 1 hour). Line a rimless (or inverted) baking sheet with parchment paper.
- 5. Turn the dough out onto a lightly floured counter, divide it into 2 equal pieces, and cover with greased plastic wrap. Working with one piece of dough at a time (keep the other piece covered), press and roll the dough into a 12-inch round on a lightly floured counter. Transfer the dough to a piece of parchment paper and reshape as needed.
- 6. Lightly brush the outer 12-inch edge of the dough with oil. Spread ½ cup of the tomato mixture over the dough, leaving a ½-inch border around the edge. Slide the parchment and pizza onto the hot baking stone. Bake for 5 minutes.
- (Prepare the second pizza while the first bakes.)
- 7. Remove the pizza from the oven try sliding the parchment back onto the baking sheet. Working quickly, sprinkle half of the mozzarella evenly over the pizza, leaving a ½-inch border: around the edge. Gently return the pizza to the baking stone and continue to bake until the cheese is just melted, 4 to 5 minutes.
- 8. Transfer the pizza to a cutting board, discarding the parchment. Drizzle with about 1 teaspoon of oil and sprinkle with half of the remaining basil and coarse salt. Let the stone reheat for 5 minutes before baking the second pizza. Serve hot.
- To Make Ahead In step 2, do not let the dough rise, but refrigerate it overnight or up to 16 hours; let the dough sit at room temperature for 30 minutes before using.
Notes
- I hope you guys will continue the tradition f making pizza at home.
