Pizza Margherita Image

Pizza Margherita

Make this Tonight - "Pizza and Donuts"

20
Prep Time
(minutes)
240
Cook Time
(minutes)
4
Servings

Ingredients

Dough

  • 4 ½ cups bread flour
  • 1 tablespoon active yeast
  • 2 tablespoon olive oil
  • 1 ½ sea salt
  • 2 cups Lukewarm water

Sauce

  • 1 28 oz can San Marzano tomatoes
  • 2 pinch of salt

Assembly

  • ½ cup Fresh mozzarella or fior di latte
  • 6 leaves fresh basil
  • ¼ cup parmigiano reggiano
  • 1 pinch salt
  • 2 tablespoon olive oil

Steps

Dough

  1. Dissolve the yeast in the water.
  2. In a large bowl add the flour and add the yeasty water and olive oil.
  3. Mix everything together a little bit.
  4. Add the salt and mix together until absorbed and there are no lumps.
  5. Let the dough rest for 20 minutes and divide the dough into 4 pieces.
  6. Place it in a sheet tray or a round oiled individual container let it proof for 4-5 hour.

Sauce

  1. Pour the San Marzano tomatoes in a bowl and crush it by hand.
  2. Add the salt, stir; set aside.

Assembly

  1. Stretch the pizza dough pushing the air from the center to the crust until you reach 10” diameter.
  2. In a 10” sautéed non stick pan add oil.
  3. Place the pizza dough in the pan and match the edges of the pan.
  4. Add 3 tablespoon of San Marzano tomatoes sauce.
  5. Add 3-4 leaves basil.
  6. Add the mozzarella cheese.
  7. Add the parmigiano.
  8. Place the pan on the stove and start medium low heat.
  9. Once the dough becomes little bit solid and manageable check the undercarriage with a spatula.
  10. Once the undercarriage looks gold and brown.
  11. Place the pan on the top rack of your oven and bake it for 2-3 minutes at 500 or use the broiler to brown the crust.
  12. Place the pizza on a towel to absorb the excess oil from the bottom of the crust slice and serve.