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Margherita Pizza

Margherita Pizza


Pizza Dough

12 ounces (1 1/2 cups) warm water, between 105˚F and 115˚F
1 teaspoon instant yeast
3 cups all-purpose flour, plus more as needed
3/4 cups bread flour
1 1/2 tablespoons coarse kosher salt
Extra virgin olive oil

Pizza Sauce

1 28-ounce can crushed tomatoes
2 tablespoons extra virgin olive oil
2 teaspoons coarse kosher salt
Pinch (1/8-1/4) teaspoon crushed red pepper

pizza toppings

10 ounces fresh mozzarella
Handful (15) fresh basil leaves
Coarse kosher salt
Freshly ground black pepper
Extra virgin olive oil
Cornmeal, for dusting

Makes 4 personal 10-inch pizzas

Mix the Dough

1

Stir together warm water and yeast in a small bowl. Let stand 5 minutes.

2

In a large mixing bowl, whisk together the two flours. Add yeast-water mixture and stir together into a shaggy dough using your hand or a wooden spoon. Cover with plastic wrap and let rest for 30 minutes.

3

Turn dough onto a lightly floured surface and sprinkle with salt. Knead dough until salt is fully incorporated, then knead an additional 3-4 minutes until it forms a smooth, firm ball (add 1-2 tablespoons of flour to prevent sticking if necessary).

4

Place dough in a clean, lightly oiled bowl. Cover with plastic wrap and refrigerate 4 hours or overnight.

Assemble & Cook the pizza

1

Remove dough from the refrigerator and divide into 4 equal portions. Shape each portion into a ball: pick up one edge and fold it toward the center like an envelope. Rotate dough and continue folding toward center until you have a nice tight ball. Place on a lightly floured surface or parchment paper and let come to room temperature, about 60-90 minutes. (Or, refrigerate or freeze extra shaped dough for another time. Bring to room temperature and proceed as directed).

2

Combine pizza sauce ingredients in the bowl of a food processor fitted with the metal blade and process until smooth, about 30 seconds.

3

Place No. 12 Flat Top Griddle in the center of your oven and preheat to the highest setting (475-500˚F) for at least 30 minutes.

4

Shape each pizza: pick up the dough and gently move your hands along the edge, allowing gravity to shape the dough into a 10-inch circle. Spread a thin layer of cornmeal onto a wooden pizza peel and lay the dough on top.

5

Spoon 3-4 tablespoons sauce in the center of each pie and spread evenly with the back of a spoon, stopping about ¾-inch from the edge. Break the cheese into large pieces and top each pie with about 2 ½ ounces. Drizzle with olive oil and season with salt and pepper. Top with a handful of fresh basil leaves.

6

Carefully slide the pizza onto the preheated No. 12 Flat Top Griddle. Bake until the crust is golden brown and the cheese is melted and bubbling, about 5-7 minutes.

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