Buffalo Mozzarella and Tomato Pizza

TOTAL TIME: 1 hr 50 min
Prep: 40 min
Inactive Prep: 1 hr
Cook: 10 min
 
YIELD: 1 pizza
LEVEL: Easy

ingredients

  • Pizza Dough
  • 3 1/4 cups all-purpose flour, plus extra for dusting
  • 2 teaspoons instant yeast
  • 1 tablespoons salt
  • 1 tablespoon sugar
  • 1 cup warm water
  • 1/4 cup dry white wine, at room temperature
  • 3 tablespoons olive oil
    • Buffalo Mozzarella and Tomato Pizza
    • Flour, for dusting
    • Cornmeal, for dusting
    • 1 pound Pizza Dough
    • 1 cup whole canned tomatoes, crushed with hands
    • 1 ball buffalo mozzarella, drained from water
    • 1 tablespoons olive oil
    • 1/4 cup fresh basil leaves, torn
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    Directions

    For the pizza dough: Put the flour, yeast, salt and sugar in a large bowl or food processor. In the bowl, make a well in the center of the dry ingredients and add the warm water, wine, and 2 tablespoons olive oil or add the wet ingredients to food processor.

    With a wooden spoon stir the wet ingredients into the dry ingredients until the mixture comes together, or pulse in the food processor until the dough comes together.

    Lightly flour the work surface, turn the dough out and knead for approximately 5 minutes until the dough is smooth and elastic.

    Split the dough into 3 balls; lightly oil 1 large bowl with 1/2 teaspoon olive oil. Put 2 balls of dough in a bowl, cover with plastic wrap and put near a warm dry spot to rise for 1 hour.

    Put the remaining dough in a clean plastic resealable bag and put in the refrigerator or freezer for future use.

    Remove the balls of dough from the bowl, punch down to release the air, cover with plastic wrap and reserve for assembling pizzas. Yield: 3 pizza crusts

    For the pizza: Put a pizza stone in the oven and preheat the oven to 450 degrees F.

    Flour a clean dry working surface and roll out the pizza dough to 1/4-inch thickness. Dust a large cutting board or wooden pizza paddle with flour and cornmeal, transfer the rolled dough on top. Scatter the tomatoes over the pizza dough leaving a 1-inch border around the edges of the crust. Tear pieces of buffalo mozzarella and put on pizza. Put olive oil in a small bowl and brush the edges of the dough with olive oil.

    To bake, lift the board with the pizza on it and slide the pizza onto the hot pizza stone in the oven. Bake until the crust is slightly golden and cheese has melted, approximately 10 minutes. Garnish the pizza with torn basil leaves, slice and serve.

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    4

    Newest Ratings and Reviews

    Read all 3 reviews

    • on July 02, 2011

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      I don't know why my dough cannot rise..pls advise

      people found this review Helpful.
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    • on June 24, 2011

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      The crust was very good and I cooked it on a pizza stone in our outdoor gas grill. Worked perfectly.

      people found this review Helpful.
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    • on May 17, 2011

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      Simple and amazing. So very Italian like a Margarita pizza. Used a good brand of Italian peeled tomates (San Marzano) and this went together very quickly. I make enough pizza for 4 meals, then freeze them and when I want pizza that night, just take one bag out and leave it on the counter to come to room temp. At this point it's so very easy to roll out.
      Delicious.

      people found this review Helpful.
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