Pizza Margherita

Ingredients

• 500 g bread flour (Makes enough dough for four 10-inch pizzas; use two dough portions for this recipe and reserve or freeze the other two.)
• 1 tsp instant yeast (For the pizza dough.)
• 350 g water (Lukewarm; amount is an estimate for the dough hydration.)
• 10 g fine sea salt (For the dough.)
• 400 g whole peeled tomatoes (Crushed by hand or briefly blended; drained if especially watery.)
• 225 g fresh mozzarella (Sliced or torn into pieces; pat thoroughly dry with paper towels to remove excess moisture.)
• 2 tbsp extra-virgin olive oil (For drizzling over the pizzas.)
• 12 leaves fresh basil (For topping and finishing.)
• fine sea salt (To season the tomatoes and pizzas, to taste.)

Steps

1. 1

   Combine the flour, yeast, water, and 10 g fine sea salt in a large bowl. Stir until a shaggy dough forms, then knead by hand or with a dough hook until smooth and elastic, about 5 to 8 minutes.

2. 2

   Cover the dough and let it rise at room temperature until doubled and airy, about 2 to 3 hours. Divide it into four equal portions, shape each into a tight ball, and refrigerate the portions in covered containers until ready to use. This recipe needs two portions; reserve the remaining two for another use.

3. 3

   At least 1 hour before baking, place a baking steel or pizza stone on a rack in the upper third of the oven and heat the oven to its highest setting, ideally 500°F to 550°F (260°C to 290°C).

4. 4

   Turn the oven to broil before shaping the dough, as recommended in the source. Slice or tear the fresh mozzarella and pat it very dry with paper towels.

5. 5

   Prepare the tomatoes by crushing them by hand or briefly blending them into a coarse sauce. Season lightly with salt and set aside; do not make the sauce overly wet.

6. 6

   Remove two dough portions from the refrigerator and let them sit at room temperature until relaxed and easy to stretch, about 30 to 60 minutes.

7. 7

   On a lightly floured work surface, gently press one dough ball from the center outward, leaving a slightly thicker rim. Stretch it into a roughly 10-inch round, taking care not to flatten the edge or tear the dough.

8. 8

   Transfer the dough to a floured pizza peel or sheet of parchment. Spread a thin layer of the crushed tomatoes over the surface, leaving the rim uncovered. Add half of the mozzarella and several basil leaves, then drizzle lightly with olive oil and season with a small pinch of salt.

9. 9

   Slide the pizza onto the preheated steel or stone. Bake under the broiler until the crust is puffed and charred in spots, the underside is browned, and the cheese is melted, about 2 to 5 minutes depending on the oven.

10. 10

    Remove the pizza carefully and let it cool for a minute or two. Finish with additional basil and a light drizzle of olive oil.

11. 11

    Repeat the shaping, topping, and baking process with the second dough portion and the remaining tomatoes, mozzarella, basil, oil, and salt. Slice and serve hot.

Notes

The source states that its dough recipe makes enough for four 10-inch pizzas, while this recipe uses only two portions. The remaining two portions can be used for pizza alla marinara or saved for another meal. Fresh mozzarella is essential; pat it dry after slicing to help prevent a soggy crust. Heat the baking steel or stone for at least 1 hour before baking and switch the oven to broil before shaping the dough. Because the complete member-only ingredient list and method were not visible in the supplied page excerpt, dough quantities and several timings are estimates rather than a verbatim extraction.

Nutrition per serving

• main
• Italian
• vegetarian
• baked
• pizza
• family-friendly