Margherita Recipe

METHOD

1. 1

   Activate yeast

   In a small bowl, dissolve 1 teaspoon sugar in 0.75 cup warm water. Sprinkle 1.5 teaspoons active dry yeast over the surface. Let stand 5–10 minutes until foamy.

2. 2

   In a large bowl, whisk 2 cups bread flour with 1.5 teaspoons fine sea salt. Stir in 1 tablespoon extra-virgin olive oil.

3. 3

   Add foamy yeast mixture to the dry ingredients and mix to form a shaggy dough. Knead on a lightly floured surface 8–10 minutes until smooth and elastic.

4. 4

   Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 60–90 minutes.

5. 5

   Sauce: Heat 1 tablespoon extra-virgin olive oil in a saucepan over medium heat. Add 2 minced garlic cloves and cook 30–60 seconds until fragrant.

6. 6

   Add 2 cups crushed Early Girl tomatoes and 0.5 teaspoon fine sea salt to the pan. Simmer 15–20 minutes, stirring occasionally. Stir in 6 fresh basil leaves, then remove from heat.

7. 7

   Preheat oven to 500°F (260°C) with a pizza stone or heavy baking steel inside to heat up for at least 20 minutes.

8. 8

   Punch down the risen dough and divide into two equal portions. Roll each portion into a 10–12 inch circle on a lightly floured surface.

9. 9

   Spread a thin layer of tomato sauce over each dough circle, leaving a 1/2 inch border for the crust.

10. 10

    Top with Fior di latte mozzarella, evenly distributing across both pizzas.

11. 11

    Bake pizzas on the preheated stone/steel for 7–9 minutes, until crust is golden and cheese is bubbling and just melted.

12. 12

    Remove pizzas from oven. Finish with 8 fresh basil leaves for topping and a light drizzle of olive oil. Slice and serve.