Artisanal Margherita Pizza
30
- Prep Time15 mins
- Total Time1 hr 40 mins
- Makes6 servings
Photo, Roberto Caruso.
The most classic of classics. It’s all about a hot, hot oven (to crisp that crust), tomato sauce, cheese and fresh basil.
Ingredients
2 1/3 cups bread flour, plus more for work surfaces
2 1/4 tsp kosher salt, divided
8-g pkg quick-rising yeast
1 cup carbonated spring water, at room temperature
2 tbsp extra-virgin olive oil
Sauce
1/2 796-mL can San Marzano tomatoes, drained
1 tbsp extra-virgin olive oil
1/2 small garlic clove, minced
1/2 tsp salt
2 125-g tubs buffalo mozzarella, or 1 large bocconcini in water, drained and sliced
grated parmesan, (optional)
12 basil leaves, torn
Instructions
GENEROUSLY sprinkle a baking sheet with flour and set aside. For dough, stir flour, salt and yeast in a bowl with a fork. Add carbonated water and oil and stir with a fork until blended. Gently knead on a lightly floured work surface until it just comes together, 3 - 5 turns. Divide in half and form into balls. Pinch bottoms (this will help balls keep their circular shape as they rise) and transfer to prepared sheet. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
PLACE a large inverted baking sheet or pizza stone in centre of oven and preheat to 500F.
FOR sauce, purée tomatoes, oil, garlic and salt in a food processor until just smooth
DUST 2 12-in. squares of parchment with flour. Working over 1 parchment, with both hands underneath dough, stretch 1 dough ball into a circle 11 to 12 in. across, leaving outer edges thicker. Place on parchment and spread half of tomato sauce on dough, leaving a 1-in. border, then top with mozzarella. Slide pizza on parchment onto another inverted baking sheet, then slide onto hot sheet in oven. Bake until cheese is golden and crust is browned, 12 to 13 min.5. Repeat with remaining dough, sauce and cheese. Sprinkle both pizzas with grated parmesan and basil leaves.
How To Make Pizza Dough
Nutrition (per serving)
Calories 388, Protein 14g, Carbohydrates 44g, Fat 17g, Fibre 2g, Sodium 887mg.
Excellent source of folate.
Kitchen Tip: Carbonated spring water and bread flour gives this dough its tender chew and lightness.
Kitchen Tip: Save tomato liquid for Caesar cocktails or add to soups for flavouring.
Kitchen Tip: Dough is forgiving, so if it tears while you are stretching it, pinch it back together.