Margherita Pizza
Wednesday, October 26, 2011Ingredients:
Dough:
1 envelope active dry yeast
2 cups warm water
1/2 teaspoon sugar
4 cups all-purpose flour, plus more for kneading
1 1/2 teaspoons kosher salt
extra-virgin olive oil
Toppings:
One 14-ounce can peeled whole San Marzano tomatoes, drained
1/2 teaspoon dried oregano
1/4 cup extra-virgin olive oil
coarse sea salt and freshly ground pepper
2 pounds buffalo mozzarella, thinly sliced
large basil leaves, torn into pieces
Preparation:
MAKE THE DOUGH
In a large bowl, mix the yeast with 1/2 cup of warm water, 1/2 teaspoon sugar, and let stand until foamy for about 5 minutes. Add the remaining 1 1/2 cups of warm water, 4 cups of flour and 1 1/2 teaspoons of kosher salt. Stir until a soft dough forms. Place the dough onto a well-floured work surface and knead, adding flour as necessary until a soft dough forms. Transfer the dough to a lightly oiled bowl and brush all over with olive oil. Transfer the dough to a lightly floured surface and divide into 4 pieces. Form each piece into a ball. Rub each ball with oil and transfer to a baking sheet.
1 envelope active dry yeast
2 cups warm water
1/2 teaspoon sugar
4 cups all-purpose flour, plus more for kneading
1 1/2 teaspoons kosher salt
extra-virgin olive oil
Toppings:
One 14-ounce can peeled whole San Marzano tomatoes, drained
1/2 teaspoon dried oregano
1/4 cup extra-virgin olive oil
coarse sea salt and freshly ground pepper
2 pounds buffalo mozzarella, thinly sliced
large basil leaves, torn into pieces
Preparation:
MAKE THE DOUGH
In a large bowl, mix the yeast with 1/2 cup of warm water, 1/2 teaspoon sugar, and let stand until foamy for about 5 minutes. Add the remaining 1 1/2 cups of warm water, 4 cups of flour and 1 1/2 teaspoons of kosher salt. Stir until a soft dough forms. Place the dough onto a well-floured work surface and knead, adding flour as necessary until a soft dough forms. Transfer the dough to a lightly oiled bowl and brush all over with olive oil. Transfer the dough to a lightly floured surface and divide into 4 pieces. Form each piece into a ball. Rub each ball with oil and transfer to a baking sheet.
PREPARE THE TOPPINGS
Meanwhile, set a pizza stone in the oven and preheat the oven to 500°, allowing at least 45 minutes for the stone to heat. Chop the tomatoes into small pieces. Stir in the oregano and 1 tablespoon of olive oil and season generously with salt and pepper.
On a lightly floured surface, stretch one ball of dough into a 13-inch round disc. Spread 1/4 cup of the tomato sauce over the dough to within 1 inch of the edge. Spread one-fourth of the cheese over the pizza and drizzle with 1 tablespoon of oil. Season with sea salt and pepper and slide the pizza onto the stone. Bake until the bottom is charred and the cheese is melted for about 8 minutes. Scatter one-fourth of the basil on top and let stand for 3 minutes before serving. Repeat with the remaining dough and toppings.
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