Margherita Pizza Recipe

Name: Local Kitchen and Wine Bars MARGHERITA PIZZA Recipe
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 3 cups all-purpose flour; 1 cups warm water; 2 tsp active dry yeast; 1 tbs olive oil; 1 tsp salt; 1 tsp sugar; 1 cups canned crushed tomatoes; 1 clove garlic; 1 tsp olive oil; 1 tsp salt; 1 tsp black pepper; 1 tsp dried oregano; 8 oz fresh mozzarella; 1 tbs parmesan, freshly grated; 10 count fresh basil leaves; 1 count ripe tomato (medium); 1 tsp olive oil (for finishing); 0.25 tsp coarse sea salt or flaky salt

Inspired by Local Kitchen and Wine Bar

Time1h 50m

Serves2

tomato | mozzarella | parmesan | basil

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Ingredients

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Dough

3 cups 00 bread flour

1 cups warm water

2 tsp Active dry yeast

1 tbs olive oil

1 tsp Celtic sea salt

1 tsp sugar

Sauce

1 cups canned crushed tomatoes

1 clove Garlic

1 tsp olive oil

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Dried oregano

Topping

8 oz fresh mozzarella

1 tbs parmesan, freshly grated

10 count Fresh basil leaves

1 count ripe tomato (medium)

1 tsp olive oil (for finishing)

1/4 tsp coarse sea salt or flaky salt

Method

Dough

Activate yeast and mix dough

In a small bowl combine warm water (about 105–115°F / 40–46°C), sugar and active dry yeast. Stir and let sit 5–10 minutes until foamy. In a large bowl combine flour and salt. Make a well and add the yeast mixture and 1 tablespoon olive oil. Stir until a shaggy dough forms.

Knead and rise

Turn dough out onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook 4–5 minutes). Form into a ball, lightly oil the bowl, place dough in bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 to 1¼ hours.

Shape

Punch down the dough and divide if making two smaller pizzas (this recipe makes one 12–14 inch pizza). Let rest 10 minutes, then on a lightly floured surface stretch or roll dough into a 12–14 inch round with a slightly thicker rim.

Sauce

Prepare simple tomato sauce

Mince the garlic. In a small saucepan or bowl combine crushed tomatoes, minced garlic, 1 teaspoon olive oil, dried oregano, salt and black pepper. Warm gently over low heat for 5–8 minutes to allow flavors to meld, stirring occasionally. Remove from heat and let cool slightly. The sauce should be smooth and not watery; if very watery, simmer a few minutes to thicken.

Topping

Preheat oven and prepare cheese

Place a pizza stone or inverted baking sheet in the oven and preheat to highest temperature (475–500°F / 245–260°C) for at least 30 minutes. Slice the fresh mozzarella into 1/4-inch (6 mm) rounds and drain on paper towels to remove excess moisture. Grate the parmesan.

Assemble pizza

Transfer stretched dough to a pizza peel dusted with flour or cornmeal (or to a parchment-lined baking sheet). Spread 1/2 to 3/4 cup of the tomato sauce evenly over the dough, leaving a 1/2-inch rim. Arrange mozzarella slices evenly over the sauce. Thinly slice the ripe tomato and scatter a few slices if you prefer extra tomato (optional). Sprinkle grated parmesan lightly over the top and add a pinch of coarse sea salt. Drizzle 1 teaspoon olive oil over the assembled pizza.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake for 8–12 minutes until crust is golden and cheese is bubbling and lightly browned in spots. Baking time depends on oven temperature and stone; watch closely.

Finish and serve

Remove pizza from oven. Tear fresh basil leaves and scatter them over the hot pizza so they wilt slightly. Let rest 1–2 minutes; finish with another light drizzle of olive oil if desired and a sprinkle of flaky salt. Slice and serve hot.