Pizza Margherita
yield: Makes 4 individual pizzas or 1 large pizza
Avoid the temptation to add too many toppings; a pizza should be more bread than topping. In fact, the basic dough in this recipe may be used to prepare a delicious grilled bread as well as the base for pizza. Shape the dough as you would for individual pizzas, and then grill it over hot coals for about 2 minutes on each side, until it is blistered and browned. After the dough is turned, drizzle with olive oil and scatter it with fresh herbs such as oregano, basil, thyme, or rosemary
Ingredients
3/4 cup warm (105-115°F) water
2 1/2 tsp (1 package) dry yeast
1 tsp honey
1 1/3 cups bread flour
1 cup semolina flour
1/4 tsp salt
Vegetable oil for coating
Cornmeal for sprinkling (optional)
Topping:
1 Tbsp extra-virgin olive oil
1 Tbsp chopped fresh basil
1 tsp chopped fresh oregano
1 clove garlic, minced
Freshly ground pepper
1 cup tomato purée
4 plum (Roma) tomatoes, sliced
4 1/4 oz part-skim mozzarella, thinly sliced
1/4 cup grated Parmesan
Directions
Combine the water, yeast, and honey in a large bowl. Stir in just enough of the bread flour to make a batter about the consistency of buttermilk. Cover and let proof in a warm place until the surface is puffy, about 1 hour.
Add the remaining bread flour, the semolina flour, and the salt. Knead in a stand mixer fitted with dough hook on medium speed, or by hand, until the dough is smooth, springy, and elastic, 4 minutes with the mixer or 10 minutes by hand. Rub the dough lightly with oil, place in a clean bowl, and cover with a cloth. Let the dough rise at warm room temperature until doubled in volume, about 1 1/2 hours.
Punch down the dough, sinking your fist into it to deflate it, and divide into 4 equal pieces for individual pizzas or leave it whole for a large pizza. Form the dough into smooth ball(s), cover, and let rise again until doubled in volume, 45-60 minutes.
Preheat the oven to 450°F. Lightly oil a 16-inch pizza pan or large baking sheet with vegetable oil or scatter with cornmeal.
On a lightly floured surface, roll and stretch out the ball(s) of dough to an even 1/4-inch thickness. If the dough has not relaxed properly, it may spring back as you stretch it; simultaneously spinning and stretching the dough will help. (This may be accomplished flat on a work surface or by spinning and tossing it into the air, then catching the disk on the back of your hands. Avoid tearing the dough or creating very thin patches.) Transfer the dough round to the prepared pan.
For the topping, mix together the olive oil, basil, oregano, garlic, and pepper to taste. Spread this mixture evenly over the pizza dough. Spread evenly with the tomato purée and top with the sliced tomatoes and mozzarella. Scatter the Parmesan over the top.
Bake until the dough is golden brown and the toppings are very hot, 20-30 minutes for 1 large pizza or 10-12 minutes for individual rounds. Cut into wedges and serve at once, or let cool for 5-10 minutes and serve warm.
Avoid the temptation to add too many toppings; a pizza should be more bread than topping. In fact, the basic dough in this recipe may be used to prepare a delicious grilled bread as well as the base for pizza. Shape the dough as you would for individual pizzas, and then grill it over hot coals for about 2 minutes on each side, until it is blistered and browned. After the dough is turned, drizzle with olive oil and scatter it with fresh herbs such as oregano, basil, thyme, or rosemary
Ingredients
3/4 cup warm (105-115°F) water
2 1/2 tsp (1 package) dry yeast
1 tsp honey
1 1/3 cups bread flour
1 cup semolina flour
1/4 tsp salt
Vegetable oil for coating
Cornmeal for sprinkling (optional)
Topping:
1 Tbsp extra-virgin olive oil
1 Tbsp chopped fresh basil
1 tsp chopped fresh oregano
1 clove garlic, minced
Freshly ground pepper
1 cup tomato purée
4 plum (Roma) tomatoes, sliced
4 1/4 oz part-skim mozzarella, thinly sliced
1/4 cup grated Parmesan
Directions
Combine the water, yeast, and honey in a large bowl. Stir in just enough of the bread flour to make a batter about the consistency of buttermilk. Cover and let proof in a warm place until the surface is puffy, about 1 hour.
Add the remaining bread flour, the semolina flour, and the salt. Knead in a stand mixer fitted with dough hook on medium speed, or by hand, until the dough is smooth, springy, and elastic, 4 minutes with the mixer or 10 minutes by hand. Rub the dough lightly with oil, place in a clean bowl, and cover with a cloth. Let the dough rise at warm room temperature until doubled in volume, about 1 1/2 hours.
Punch down the dough, sinking your fist into it to deflate it, and divide into 4 equal pieces for individual pizzas or leave it whole for a large pizza. Form the dough into smooth ball(s), cover, and let rise again until doubled in volume, 45-60 minutes.
Preheat the oven to 450°F. Lightly oil a 16-inch pizza pan or large baking sheet with vegetable oil or scatter with cornmeal.
On a lightly floured surface, roll and stretch out the ball(s) of dough to an even 1/4-inch thickness. If the dough has not relaxed properly, it may spring back as you stretch it; simultaneously spinning and stretching the dough will help. (This may be accomplished flat on a work surface or by spinning and tossing it into the air, then catching the disk on the back of your hands. Avoid tearing the dough or creating very thin patches.) Transfer the dough round to the prepared pan.
For the topping, mix together the olive oil, basil, oregano, garlic, and pepper to taste. Spread this mixture evenly over the pizza dough. Spread evenly with the tomato purée and top with the sliced tomatoes and mozzarella. Scatter the Parmesan over the top.
Bake until the dough is golden brown and the toppings are very hot, 20-30 minutes for 1 large pizza or 10-12 minutes for individual rounds. Cut into wedges and serve at once, or let cool for 5-10 minutes and serve warm.