Loading Video...
Recipe courtesy of Gabriele Corcos and Debi Mazar

Margherita Pizza

  • Level: Easy
  • Total: 4 hr 19 min
  • Prep: 10 min
  • Inactive: 4 hr
  • Cook: 9 min
  • Yield: 4 pizzas [Serves: 8 (2 servings per pizza)]
Share This Recipe

Ingredients

1 (28-ounce) can pelati tomatoes*

Kosher salt

All-purpose flour, for dusting

4 (12-ounce) pizza dough balls, at room temperature, recipe follows

8 ounce mozzarella, grated

Handful fresh basil leaves, torn

Pizza Dough:

1 (.25-ounce) package dry active yeast (2 1/4 teaspoons)

1/2 cup lukewarm water (about 105 to 115 degrees F)

4 cups bread flour

1 1/2 teaspoons salt

3/4 cup cold water

1/4 cup olive oil, plus more for bowl

Directions

  1. Preheat a wood-fired pizza oven to very hot 4 hours before cooking. Alternately, you can use a preheated pizza stone in your home oven. It's best to heat it for 1 hour at 500 degrees F before baking.
  2. Add tomatoes to a food processor and process until smooth. Season with salt. 
  3. Sprinkle some flour on your pizza peel. Using a rolling pin, stretch your dough to a very thin 10-inch round. 
  4. Using a spoon to spread, put 1/4 of the sauce on the dough, and spread leaving a 1-inch border. Sprinkle 1/4 of the mozzarella over the sauce. 
  5. Gently put the pizza on the floor of the pizza oven. Bake until golden and crisp, about 3 minutes. Top with hand torn basil.

Pizza Dough:

  1. In the bowl of a stand mixer, add the yeast, lukewarm water, and 1/2 cup bread flour. Mix well and let sit until bubbly, about 30 minutes.
  2. Whisk together the remaining 3 1/2 cups bread flour and salt in another bowl so it will be evenly distributed.
  3. Once the yeast mixture is nice and bubbly and looks like foamy beer, add 3/4 cup cold water and olive oil. Using a dough hook, turn the mixer on and add the flour in increments.
  4. Mix the dough for about 5 minutes, until the dough starts creeping up the dough hook and comes away from the sides of the bowl.
  5. Place the dough in a large bowl lightly greased with olive oil. Turn to coat all sides of the dough with oil. Cover the bowl loosely with a clean tea towel. Let rise until doubled in size, about 2 hours. Punch dough down, and let rise another hour.
  6. Divide the dough into 4 equal disks. Lightly flour a work surface. Using your fingers or heels of your hands (and a rolling pin, if you prefer) stretch the disks out to a 10-inch round.
  7. Repeat with the remaining 3 pizza dough disks.

Fudge Factor

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …