Pizza Margherita - Instructions Continued
bowl, 1 1/2 to 2 minutes. (If after 1 minute dough is sticky and clings to blade, add
1 to 2 tablespoons all-purpose flour and continue processing. If dough appears dry and
crumbly, add 1 to 2 tablespoons water and process until dough forms ball.) Divide
dough in half and shape into smooth, tight balls. Place on floured counter or baking
sheet, spacing them at least 3 inches apart; cover loosely with plastic wrap coated
with nonstick cooking spray and let rise until doubled in volume, about 1 hour.
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