Tomato, Mozzarella Cheese, Basil Recipe
Make Tomato, Mozzarella Cheese, Basil Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Toppings & Finish
Method
Dough
Proof the yeast
In a small bowl, combine warm water (about 100–110°F / 38–43°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.
Mix dough
In a large bowl, whisk together the flour and salt. Make a well in the center, add the foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms.
Knead
Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If dough is very sticky, sprinkle up to 2 more tablespoons flour, adding gradually.
First rise
Lightly oil a large bowl, place the dough ball inside and turn to coat with oil. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place for 1–1.5 hours, until doubled in size.
Shape
Punch down the dough and divide if making two smaller pizzas (this recipe makes one large or two medium). On a lightly floured surface, shape into a round and use your hands or a rolling pin to stretch to a 12–14 inch round (or two 9–10 inch rounds). Place on a parchment-lined baking sheet or lightly floured pizza peel.
Toppings & Finish
Prepare tomatoes
Slice tomatoes 1/4-inch thick. If using very juicy tomatoes, gently squeeze or blot slices with paper towel to remove excess moisture.
Prepare mozzarella
Pat fresh mozzarella dry with paper towels and slice or tear into 1/4–1/2-inch pieces.
Assemble pizza
Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside for at least 30 minutes. Brush the stretched dough lightly with 1 tablespoon olive oil (reserve the remaining for finishing). Arrange tomato slices evenly over the dough leaving a small border for the crust. Distribute mozzarella pieces across the tomatoes. Sprinkle kosher salt and freshly ground black pepper evenly. If using garlic, finely mince and scatter very lightly (or rub on the crust edge).
Bake
Transfer the pizza to the preheated stone or baking sheet. Bake 8–12 minutes until crust is golden and cheese is bubbly and beginning to brown in spots. Baking time will vary with oven and stone temperature.
Finish
Remove pizza from oven. Drizzle remaining 1 tablespoon olive oil over the top. Scatter fresh basil leaves over the hot pizza (whole leaves or torn). If desired, sprinkle grated Parmesan. Let rest 2–3 minutes, then slice and serve.