Pizza Margherita - Instructions Continued
For the Topping: In clean bowl of food processor, process tomatoes until crushed, two or three 1-second
pulses. Transfer tomatoes to fine-mesh strainer set over bowl and let drain at least 30 minutes,
stirring occasionally to release liquids. Just before shaping pizza rounds, combine drained tomatoes,
sugar, garlic (if using), 1 tablespoon basil, and 1/4 teaspoon salt in bowl.
To Shape and Cook Pizzas: When dough balls have doubled in size, dust dough liberally with flour and
transfer balls to well-floured work surface. Press one ball into 8-inch disk. Using flattened palms,
gently stretch disk into 12-inch circle, working along outer edge and giving disk quarter turns. Lightly
flour pizza peel; lift edges of dough round to brush off any excess flour, then transfer dough to peel.
Spread thin layer of tomato topping (about 1/2 cup) over dough with rubber spatula, leaving 1/2 inch
border around edge. Slide onto stone and bake until crust begins to brown, about 5 minutes. Remove pizza
from oven with peel, close oven door, and top pizza with half of cheese chunks, spaced evenly apart.
Return pizza to stone and continue cooking until cheese is just melted, 4 to 5 minutes more. Transfer to
cutting board; sprinkle with half of remaining basil, 1 teaspoon olive oil, and pinch salt. Slice and
serve immediately. Repeat step 3 to shape, top, and bake second pizza.