Pizza Margherita
Directions
- 1In a small mixing bowl, whisk together warm water, yeast, and sugar. Let stand for 10 minutes, or until yeast is foamy.
- 2In a large mixing bowl, whisk together flour and salt.
- 3Make a well in the center and add the yeast mixture and olive oil. Stir until the dough comes together.
- 4Turn the dough out onto a lightly floured surface and knead until smooth, about 5 minutes.
- 5Transfer the dough to a large bowl coated with olive oil. Cover and let rise for 1-2 hours, until doubled.
- 6Punch down the dough. Turn out and divide into 6-8 pieces; shape into balls.
- 7Place the balls onto a baking sheet, cover, and rest for 15 minutes.
- 8Press out the dough balls, creating a thicker rim. Stretch into a 9- to 10-inch round.
- 9Heat a large cast-iron pan over medium heat until it begins to smoke, about 5 minutes.
- 10Transfer a pizza round to the hot pan; cook for 2-3 minutes until lightly tanned and bubbly.
- 11Flip and cook for 1-2 minutes until the crust is dry. Repeat with remaining dough.
- 12Top each crust with tomato sauce and fresh mozzarella. Broil for 7-8 minutes until cheese is melted and crust is charred.
- 13Finish with fresh basil, a drizzle of olive oil, and salt.
Ingredients
- 1.25 cups warm water
- 1.25 ounce packet active dry yeast
- 1.5 teaspoons sugar
- 3.5 cups “00” flour
- 2 tablespoons salt
- 0.25 cup extra virgin olive oil
- 2 cups strained tomatoes
- 0 fresh basil leaves
- 0 fresh mozzarella
- 0 olive oil
- 0 salt
Equipment
mixing bowlforkwhiskwooden spoonknifebaking sheetlarge bowltowelcast iron panspatula
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