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Pizza Margherita

Makes two 12-inch pizzas
1-1/4teaspoons instant yeast
1 cup (8 ounces)water, room temperature
1-3/4 cups (8-3/4 ounces)unbleached all-purpose flour, plus more for dusting work surface and peel
1 cup (4 ounces)cake flour
1-1/2 teaspoonstable salt
2 teaspoonssugar
1 (28-ounce) candiced tomatoes
1/2 teaspoonsugar
1 small clovegarlic, minced or pressed through garlic press (optional)
1/4 cupfresh basil leaves, chopped
table salt
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Pizza Margherita - Ingredients Continued

8 ouncesfresh mozzarella (see note above), cut into 1-inch chunks
2 teaspoonsextra-virgin olive oil
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Pizza Margherita - Equipment List

Pizza Pan

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Pizza Margherita - Instructions

This recipe requires a pizza stone and a peel. Convection ovens will produce a
lighter, crispier pizza, and you will need to reduce the overall cooking time by a
minute or two. You can shape the second dough round while the first pizza bakes, but
don't add toppings until just before baking. You can let the dough rise overnight in
the refrigerator if you like; place the dough balls on a floured baking sheet and
cover with plastic wrap coated with nonstick cooking spray. If using mozzarella packed
in brine, pat the cheese cubes dry before placing them on the pizza.

For the crust: Adjust oven rack to lowest position, set pizza stone on oven rack, and
heat oven to 500 F. In liquid measuring cup, whisk yeast into water to dissolve. In
food processor fitted with metal blade, process flours, salt, and sugar until
combined, about 5 seconds. With machine running, slowly add liquid through feed tube;
continue to process until dough forms satiny, sticky ball that clears sides of work

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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

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Pizza Margherita - Instructions Continued

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.

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