Recipe courtesy of Grace Choi
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Margherita Pizza
Total:
30 min
Prep:
5 min
Inactive:
10 min
Cook:
15 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Prep:
5 min
Inactive:
10 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 cups all-purpose flour, plus more for kneading and dusting
  • 1 packet Fleischmann's® Pizza Crust Yeast
  • 1 1/2 teaspoon sugar
  • 3/4 teaspoon salt, plus more for sprinkling
  • 3 tablespoons olive oil, plus more for drizzling
  • 2/3 cup warm water (120 to 130 degrees F)
  • 1 to 1 1/2 cups tomato sauce
  • 6 ounces buffalo mozzarella, sliced
  • Fresh basil leaves, for sprinkling
  • Freshly ground black pepper

Directions

Combine the flour, undissolved yeast, sugar and salt in a large bowl. Stir in the oil and 2/3 cup of water. 

Transfer to a lightly floured surface and knead the mixture, adding more flour if the dough is too sticky, until the surface is smooth and elastic, 4 to 6 minutes. Cover and let rest for 10 minutes. 

Preheat the oven to 425 degrees F. Drizzle a rimmed sheet pan or pre-heated pizza stone with oil. Roll out the dough and place it on the pan. Top with the tomato sauce, mozzarella, basil, salt, pepper and a bit more oil. 

Bake the pizza until the crust is golden and the toppings are bubbling, about 15 minutes, depending on the size and thickness of your crust.

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