Neapolitan-Inspired Margherita Pizza

Ingredients

• 1 package active dry yeast
• 1.75 cup all-purpose flour (Use 1 tablespoon for activating the yeast, 1 1/4 cups for the dough, and stir in an additional 1/4 to 1/3 cup as needed; reserve some for kneading, dusting, and shaping.)
• 0.75 cup warm water (Use 1/4 cup with the yeast and the remaining 1/2 cup in the dough.)
• 1 tsp salt (For the crust.)
• 0.5 tbsp extra virgin olive oil (For the dough.)
• 2 tbsp extra virgin olive oil (For cooking the garlic and sauce.)
• 4 large cloves garlic (Minced.)
• 1 28-ounce can Tuttorosso San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt (Hand crushed tomatoes in puree with basil and sea salt.)
• 0.25 tsp sugar
• salt (To taste, for the sauce.)
• black pepper (To taste, for the sauce.)
• 8 oz fresh mozzarella cheese (Cut into 1/4-inch-thick slices.)
• 6 fresh basil leaves (Sprinkle over the pizza before slicing.)

Steps

1. 1

   In a large bowl, stir together the yeast, 1 tablespoon of the flour, and 1/4 cup of the warm water. Let the mixture stand for about 5 minutes, until its surface appears creamy. If it does not become creamy, discard it and start again with new yeast.

2. 2

   Add 1 1/4 cups flour, the remaining 1/2 cup warm water, the crust salt, and 1/2 tablespoon olive oil. Stir until smooth. Stir in enough additional flour—about 1/4 to 1/3 cup—for the dough to begin pulling away from the side of the bowl; the dough will remain slightly wet.

3. 3

   Turn the dough onto a floured surface and knead, lightly re-flouring whenever it becomes too sticky, for about 8 minutes, until smooth, soft, and elastic. Form it into a ball, place it in a bowl, and dust it with flour. Cover with plastic wrap or a kitchen towel, not terry cloth, and let it rise in a draft-free place at warm room temperature until doubled, about 1 1/4 hours.

4. 4

   Cook the minced garlic in 2 tablespoons olive oil in a small heavy saucepan over medium-low heat for about 2 minutes, until fragrant and pale golden.

5. 5

   Add the hand-crushed tomatoes, sugar, salt, and black pepper. Simmer uncovered, stirring occasionally, until the sauce thickens and reduces to about 3/4 cup, approximately 40 minutes. Allow the sauce to cool before assembling the pizza.

6. 6

   At least 45 minutes before baking, place a pizza stone on the lower-third rack of an electric oven, or on the floor of a gas oven, and preheat the oven to 500°F.

7. 7

   Do not punch down the risen dough. Dust it with flour, transfer it to a parchment-lined cutting board, pat it evenly with your fingers, and stretch it into a 14-inch round, re-flouring your fingers if necessary.

8. 8

   Spread the cooled sauce over the dough, leaving a 1-inch border; some sauce may remain. Arrange the sliced mozzarella on top, leaving a 2- to 3-inch border.

9. 9

   Slide the pizza, still on the parchment, onto the preheated pizza stone. Bake for 13 to 16 minutes, until the dough is crisp and browned and the cheese is golden and bubbling in spots.

10. 10

    Using a baking sheet and spatula, transfer the pizza to a cutting board. Cool for 5 minutes, then sprinkle with some of the basil leaves before slicing.

11. 11

    As an alternative, use a prepared or refrigerated pizza crust in place of the homemade crust.

Notes

The structured recipe lists 35 minutes prep, 20 minutes cook time, and 55 minutes total time; the dough rise and sauce simmer are included in the source method. A prepared or refrigerated crust may be substituted for the homemade crust.

Nutrition per serving

• main
• pizza
• Italian
• vegetarian
• baked
• thin-crust
• Neapolitan-inspired