MARGARITA PIZZA
Ingredients
Pizza dough:
2 1/4 cups (530 mL) warm water (100 degrees Fahrenheit)
1 Tbsp sugar (12g)
1 Tbsp Dry yeast (9g)
5 cups all purpose flour (600g)
2 Tbsp olive oil (30mL)
1 Tbsp kosher salt (18g)
To Assemble:
1/4-1/3 cup pizza sauce
1/2 cup full fat low moisture mozzarella
Cornmeal
Fresh Basil to finish
Directions
Step 1
For the Pizza Dough: In a large bowl of warm water, add yeast and sugar, then allow it to activate for 5 minutes. Once yeast is active, to the same bowl add flour, olive oil and salt. Mix using a large spoon. The dough will be a little sticky, but if it's too tacky, add a little flour.
Step 2
Transfer to a flat surface sprinkled with flour. Dust your hands with flour and knead the dough by hand for about 15 to 20 minutes. When you stretch the dough out, you should be able to see through it. With a dough cutter, divide the dough into 4 even balls of dough. Place each dough ball in its own bowl, cover with plastic and let sit for about 2 hours. Alternatively, you can refrigerate and store for up to 1 week when you’re ready to prep your pizza.
Step 3
Preheat a pizza pan, sheet or stone on the lower third of your oven on 475 degrees for at least 30 minutes, preferably 1 hour. Once you’ve removed the preheated pan, raise oven heat to 500 degrees. To prepare the pizza, remove the plastic cover from the dough. Dust your hands and flat surface with flour. Work the pizza dough with your hands, starting at the center and working outwards, gently turning and stretching, using your fingertips to press dough until it is about 1/2 inch thick.
Step 4
Spoon the tomato sauce onto the dough and spread evenly. Then, add cheese. Lightly sprinkle the baking pan, sheet or stone with cornmeal. Transfer flattened pizza onto the pan. If the dough has lost its shape, just reshape right on top of the pan.
Step 5
Bake at 500 degrees for 10 to 12 minutes, until the crust is browned and the cheese is melted. Remove and drizzle on fresh basil. Enjoy and try to share!
