Margherita Recipe
politan style " San Marzano " tomato sauce, low fat mozzarella, fresh chopped garden salad, re mozzarella, basil, E.V.O.O. drizzle
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Ingredients
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Dough
Tomato Sauce
Toppings & Finish
Method
Dough
- 1
Activate yeast and mix dough
In a small bowl, combine warm water (about 105–115°F / 40–46°C) and active dry yeast. Let sit 5–7 minutes until foamy. In a large mixing bowl, combine flour and salt. Make a well in the center and add the yeast mixture and 1 tablespoon extra-virgin olive oil. Mix until a shaggy dough forms.
- 2
Knead
Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, knead in a stand mixer with a dough hook on medium speed for 6–8 minutes.
- 3
Tomato Sauce
- 4
Prepare quick San Marzano sauce
While the dough rises, heat 1 tablespoon extra-virgin olive oil in a small saucepan over medium heat. Add the minced garlic and sauté 30–45 seconds until fragrant (do not brown). Add the San Marzano tomato puree, dried oregano, salt, and black pepper. Lower heat and simmer gently 10–12 minutes to blend flavors, stirring occasionally. Remove from heat and let cool to room temperature.
- 5
Optional strain
If sauce seems too watery, simmer an extra 3–5 minutes to thicken slightly. Taste and adjust salt/pepper as needed.
Assemble & Bake
- 6
Preheat oven and shape dough
Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. Punch down the risen dough and divide into one large (12–14") pizza or two smaller ones. On a lightly floured surface, stretch or roll each dough portion into a 12" round, leaving a slightly thicker rim for the crust.
- 7
Top the pizza
Transfer the stretched dough to a pizza peel or a floured/inverted baking sheet. Spread a thin, even layer (about 1/2 cup) of the cooled San Marzano sauce over the surface, leaving the rim uncovered. Distribute the 8 oz low-fat mozzarella evenly over the sauce. Sprinkle the 2 oz re-mozzarella in small pieces for pockets of creaminess. Tear half of the fresh basil leaves and scatter over the cheese (reserve the rest for after baking).
- 8
Bake
Slide the pizza onto the preheated stone or baking sheet. Bake 8–10 minutes (depending on oven and stone) until crust is golden and cheese is melted and bubbling. If you prefer some char, bake up to 12 minutes, watching carefully.
- 9
Finish
Remove pizza from oven. Immediately scatter remaining fresh basil leaves over the top. Drizzle 1 tablespoon extra-virgin olive oil evenly over the pizza. Let rest 2 minutes before slicing.
Garden Salad
- 10
- 11
Plate with pizza
Slice the pizza and serve each portion with a generous spoonful of the fresh chopped garden salad on the side or piled on top as desired.