Pizza Margherita
Serves: 5
Ally Shanahan
1 January 1970
Based on User reviews:
55
Spice
46
Sweetness
47
Sourness
39
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
3 cup
Water (warm, divided)1 tsp
Salt2 tbsps
Olive Oil2 large
Garlic Cloves (smashed)1 tsp
SugarDirections:
1
Make dough: Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a large bowl and let stand until surface appears creamy, about 5 minutes
2
(If mixture doesn't appear creamy, discard and start over with new yeast
3
) Add 1 1/4 cups flour, remaining 1/2 cup water, salt, and oil and stir until smooth
4
Stir in enough flour (1/4 to 1/3 cup) for dough to begin to pull away from side of bowl
5
(Dough will be slightly wet
6
) Knead on a floured surface, lightly reflouring when dough becomes too sticky, until smooth, soft, and elastic, about 8 minutes
7
Form into a ball, put in a bowl, and dust with flour
8
Cover with plastic wrap or a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until doubled, about 1 1/4 hours
9
Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a large bowl and let stand until surface appears creamy, about 5 minutes
10
(If mixture doesn't appear creamy, discard and start over with new yeast
11
) Add 1 1/4 cups flour, remaining 1/2 cup water, salt, and oil and stir until smooth
12
Stir in enough flour (1/4 to 1/3 cup) for dough to begin to pull away from side of bowl
13
(Dough will be slightly wet
14
) Knead on a floured surface, lightly reflouring when dough becomes too sticky, until smooth, soft, and elastic, about 8 minutes
15
Form into a ball, put in a bowl, and dust with flour
16
Cover with plastic wrap or a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until doubled, about 1 1/4 hours
17
Make tomato sauce while dough rises: Pulse tomatoes with juice in a blender briefly to make a chunky purée
18
Cook garlic in oil in a small heavy saucepan over medium-low heat until fragrant and pale golden, about 2 minutes
19
Add tomato purée, basil, sugar, and 1/8 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened and reduced to about 3/4 cup, about 40 minutes
20
Season with salt and cool
21
Pulse tomatoes with juice in a blender briefly to make a chunky purée
22
Cook garlic in oil in a small heavy saucepan over medium-low heat until fragrant and pale golden, about 2 minutes
23
Add tomato purée, basil, sugar, and 1/8 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened and reduced to about 3/4 cup, about 40 minutes
24
Season with salt and cool
25
Heat pizza stone while dough rises: At least 45 minutes before baking pizza, put stone on oven rack in lower third of electric oven (or on floor of gas oven) and preheat oven to 500°F
26
At least 45 minutes before baking pizza, put stone on oven rack in lower third of electric oven (or on floor of gas oven) and preheat oven to 500°F
27
Shape dough: Do not punch down
28
Dust dough with flour, then transfer to a parchment-lined pizza peel or large baking sheet
29
Pat out dough evenly with your fingers and stretch into a 14-inch round, reflouring fingers if necessary
30
Do not punch down
31
Dust dough with flour, then transfer to a parchment-lined pizza peel or large baking sheet
32
Pat out dough evenly with your fingers and stretch into a 14-inch round, reflouring fingers if necessary
33
Assemble pizza: Spread sauce over dough, leaving a 1-inch border (there may be some sauce left over)
34
Arrange cheese on top, leaving a 2- to 3-inch border
35
Slide pizza on parchment onto pizza stone
36
Bake until dough is crisp and browned and cheese is golden and bubbling in spots, 13 to 16 minutes
37
Using peel or baking sheet, transfer pizza to a cutting board
38
Cool 5 minutes
39
Sprinkle with some basil leaves before slicing
40
Spread sauce over dough, leaving a 1-inch border (there may be some sauce left over)
41
Arrange cheese on top, leaving a 2- to 3-inch border
42
Slide pizza on parchment onto pizza stone
43
Bake until dough is crisp and browned and cheese is golden and bubbling in spots, 13 to 16 minutes
44
Using peel or baking sheet, transfer pizza to a cutting board
45
Cool 5 minutes
46
Sprinkle with some basil leaves before slicing