Margherita Pizza
Total: 2 hr 10 min
Prep: 30 min
Inactive: 1 hr 10 min
Cook: 30 min
Yield: 1 (13 by 18-inch) pizza
2 tablespoons extra-virgin olive oil, plus extra to grease pan
4 garlic cloves, thinly sliced
1 tablespoon fresh thyme leaves
1 tablespoon fresh oregano leaves
1 (28-ounce) can whole peeled tomatoes, drained and hand crushed (recommended: San Marzano)
Kosher salt and freshly ground black pepper
1 recipe fresh pizza dough, recipe follows
1 (8-ounce) ball fresh buffalo mozzarella, water drained
1/2 bunch fresh basil leaves
Fresh Pizza Dough:
2 packages active dry yeast
2 teaspoons sugar
2 cups warm water (100 to 110 degrees F.)
2 tablespoons kosher salt
6 cups unbleached all-purpose flour, plus more for dusting
2 tablespoons extra-virgin olive oil, plus extra for bowl
Preheat your oven to 450°F and place a jelly roll pan or half sheet pan inside to warm up. To make the tomato sauce, heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Add minced garlic, thyme, and oregano, cooking until fragrant. Stir in crushed tomatoes, season with salt and pepper, and simmer for 7 to 8 minutes to concentrate the flavors. Set the sauce aside once it’s done.
Remove the preheated pan from the oven and drizzle with olive oil. Divide the pizza dough into two, saving one piece for later. Stretch the dough to fit the pan, allowing it to come up the sides to form a crust. Spread the tomato sauce evenly over the dough, then tear mozzarella and basil, scattering them over the top. Drizzle with more olive oil, and season with salt and pepper. Bake until golden and bubbly, about 15 to 18 minutes.
Fresh Pizza Dough:
In a small bowl, mix yeast, sugar, and water, stirring until dissolved. Let it sit for 5 to 10 minutes until foamy. If using a stand mixer, combine salt and flour, then add the yeast mixture at low speed until incorporated. Increase speed to medium until the dough forms a ball. Add olive oil and pulse a few times. Adjust with water or flour as needed until the dough is smooth and elastic. Knead by hand if preferred, incorporating flour until dough is soft but not sticky. Let it rise in an oiled bowl, covered, for about 1 hour until doubled in size.
Remove the pizza from the oven, cut it into slices, and serve.
Prep: 30 min
Inactive: 1 hr 10 min
Cook: 30 min
Yield: 1 (13 by 18-inch) pizza
2 tablespoons extra-virgin olive oil, plus extra to grease pan
4 garlic cloves, thinly sliced
1 tablespoon fresh thyme leaves
1 tablespoon fresh oregano leaves
1 (28-ounce) can whole peeled tomatoes, drained and hand crushed (recommended: San Marzano)
Kosher salt and freshly ground black pepper
1 recipe fresh pizza dough, recipe follows
1 (8-ounce) ball fresh buffalo mozzarella, water drained
1/2 bunch fresh basil leaves
Fresh Pizza Dough:
2 packages active dry yeast
2 teaspoons sugar
2 cups warm water (100 to 110 degrees F.)
2 tablespoons kosher salt
6 cups unbleached all-purpose flour, plus more for dusting
2 tablespoons extra-virgin olive oil, plus extra for bowl
Preheat your oven to 450°F and place a jelly roll pan or half sheet pan inside to warm up. To make the tomato sauce, heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Add minced garlic, thyme, and oregano, cooking until fragrant. Stir in crushed tomatoes, season with salt and pepper, and simmer for 7 to 8 minutes to concentrate the flavors. Set the sauce aside once it’s done.
Remove the preheated pan from the oven and drizzle with olive oil. Divide the pizza dough into two, saving one piece for later. Stretch the dough to fit the pan, allowing it to come up the sides to form a crust. Spread the tomato sauce evenly over the dough, then tear mozzarella and basil, scattering them over the top. Drizzle with more olive oil, and season with salt and pepper. Bake until golden and bubbly, about 15 to 18 minutes.
Fresh Pizza Dough:
In a small bowl, mix yeast, sugar, and water, stirring until dissolved. Let it sit for 5 to 10 minutes until foamy. If using a stand mixer, combine salt and flour, then add the yeast mixture at low speed until incorporated. Increase speed to medium until the dough forms a ball. Add olive oil and pulse a few times. Adjust with water or flour as needed until the dough is smooth and elastic. Knead by hand if preferred, incorporating flour until dough is soft but not sticky. Let it rise in an oiled bowl, covered, for about 1 hour until doubled in size.
Remove the pizza from the oven, cut it into slices, and serve.