Margherita Early Girl Tomato Sauce, Fior Di Latte Mozzarella, Basil Recipe
Make Margherita Early Girl Tomato Sauce, Fior Di Latte Mozzarella, Basil Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Tomato Sauce
Toppings
Method
Dough
- 1
Prepare the dry mix
In a large bowl, whisk 4 cups all-purpose flour with 1.5 tsp fine sea salt and 1 tsp sugar until well combined.
- 2
Activate yeast
In a separate bowl, combine 360 ml warm water with 2 tsp instant dry yeast. Let sit 5-10 minutes until foamy.
- 3
Combine and knead
Pour the yeast mixture and 1 tbsp olive oil into the dry ingredients. Stir until a shaggy dough forms, then knead on a lightly floured surface for 8-10 minutes until smooth and elastic.
- 4
First rise
Form dough into a ball, oil the surface lightly, and cover. Let rise in a warm spot until doubled in size, about 60-90 minutes.
Tomato Sauce
- 5
Sauté garlic
In a small saucepan, heat 1 tbsp extra virgin olive oil over medium heat. Add minced garlic and sauté 30-45 seconds until fragrant.
- 6
Simmer sauce
Add 796 ml crushed Early Girl tomatoes, 0.25 tsp salt, and 0.5 tsp sugar. Simmer gently, stirring occasionally, for 15-20 minutes until slightly thickened. Taste and adjust seasoning.
Assemble and Bake
- 7
Preheat and shape dough
Preheat oven to 500°F (260°C) with a pizza stone inside if available. Punch down the risen dough, divide into two equal portions, and roll each into a 12-inch circle.
- 8
Assemble pizza
Spread a thin layer of tomato sauce over each dough round. Distribute 2 cups Fior di latte mozzarella evenly, then top with 0.5 cups fresh basil leaves.
- 9
Bake and finish
Bake on the hot stone or baking sheet until the crust is blistered and cheese is melted, about 7-9 minutes. Remove, drizzle with 1 tbsp olive oil, sprinkle with 0.25 tsp salt, and garnish with additional basil if desired. Slice and serve.