Tuscan Margherita Pizza
75 minutes prep, 15 minutes cook time
8 servings (2 pizzas)
1 1⁄4 cup warm water
1⁄2 teaspoon sugar
1 teaspoon active dry yeast
3 1/2 cups all-purpose flour, keep extra aside for dusting
3 tablespoon extra virigin olive oil
3⁄4 teaspoon sugar
1/2 jar of tomato sauce
2 cups of shredded mozzarella cheese
10 fresh basil leaves
Can add sliced tomatoes and top with protein such as shreeded chicken or cooked minced meat.
Pour warm water in bowl and sprinkle with sugar and yeast. Let sit for 10 minutes, until bubbles form on the surface. Caution: make sure water is not hot or boiling as it will impact the blooming of the yeast
Use a large bowl to combine the flour and salt, then create a well in the middle. Add the olive oil and yeast mixture (make sure yiest has bloomed). Mix until the dough begins to form by using a spoon.
Once the flour is mostly hydrated, turn the dough out onto a clean work surface and knead for 10 minutes. Make sure the dough is soft and can bounce back after pressing. Shape the dough into a round ball.
In a large bowl grease with olive oil and place dough inside, make sure to coat all the dough with the oil. Cover with plastic wrap. Let rise for at least an hour in a warm place in your kitchen. Optional: Dough can be left to rise up to 24 hours.
Remove dough from bowl and punch down, then turn it out onto a lightly floured surface and knead for another minute. Once done cut into 2 equal portions and shape into rounds.
Preheat the oven to 450˚F.
Take the portion of the dough and start by poking the surface with your fingertips, until bubbles form (do not deflate).
Then stretch and press the dough into a thin round. Make it thinner than you think it should be, as it will slightly shrink and puff up during baking.
Place the dough onto a baking sheet. Add tomato sauce and mozarella cheese. Brush edges with olive oil.
Place pizza in oven. Bake for 15-20 minutes, or until the crust and cheese are golden brown.
Add fresh basil leaves or any garnish of your preference.