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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)]
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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.