Margherita Pizza (Dough)
I'm one of those strange people that doesn't like take out pizza. I always feel like it swims in grease and I end up picking most of the cheese and toppings off, otherwise I feel like yuck. When we are at home, we do Margherita Pizzas. This recipe is pretty basic and yields enough for two pizzas. To each pizza, D spoons on 6 TBSP of tomato sauce, basil from the garden, 3-4 sliced Roma tomatoes, and slivers of fresh mozzarella. Just a note but bread flour makes for a crispier crust. If you can’t find bread flour, all-purpose flour can be substituted but keep in mind it will make for a chewier crust. Mixing and matching topping is fun, especially with the kids. BTW, D is the pizza man in our home, and I think he bakes off the crust partially first. I'll check with him and update.
ETA: The dough is prebaked for 7 minutes, then toppings are put on.
3 1/2 to 4 cups bread flour, plus more if needed
1 tsp sugar
1 envelope instant dry yeast
2 tsp kosher salt
1 1/2 cups warm water (110º)
2 Tbsp plus 2 tsp olive oil
Combine 3 1/2 cups of the flour and sugar, yeast, and salt in a food processor; pulse to combine. While processing, add the water and 2 Tbsp of the oil until dough forms a ball. If the dough is sticky, add 1 Tbsp of flour at a time and continue processing until it comes together in a solid ball. If the dough is too dry, add 1 Tbsp of water at a time. Scrape dough onto a lightly floured surface and gently knead until smooth. Form into a smooth ball.
Grease a large bowl with the remaining 2 tsp of olive oil, add dough, cover with plastic wrap, place in a warm area, and let rise until double in size, about 1 hour. Turn the dough onto a lightly floured surface and divide into two equal pieces; cover each with a clean kitchen towel and let rest for 10 minutes.
ETA: The dough is prebaked for 7 minutes, then toppings are put on.
3 1/2 to 4 cups bread flour, plus more if needed
1 tsp sugar
1 envelope instant dry yeast
2 tsp kosher salt
1 1/2 cups warm water (110º)
2 Tbsp plus 2 tsp olive oil
Combine 3 1/2 cups of the flour and sugar, yeast, and salt in a food processor; pulse to combine. While processing, add the water and 2 Tbsp of the oil until dough forms a ball. If the dough is sticky, add 1 Tbsp of flour at a time and continue processing until it comes together in a solid ball. If the dough is too dry, add 1 Tbsp of water at a time. Scrape dough onto a lightly floured surface and gently knead until smooth. Form into a smooth ball.
Grease a large bowl with the remaining 2 tsp of olive oil, add dough, cover with plastic wrap, place in a warm area, and let rise until double in size, about 1 hour. Turn the dough onto a lightly floured surface and divide into two equal pieces; cover each with a clean kitchen towel and let rest for 10 minutes.