Pizza Margherita

I have a confession, dough scares the hell out of me. Something about the yeast and how finicky it can be and the fact that bread is a science and I am more of a reckless cook. I have been dying to try my hand at making fresh pizza dough for some time. After reading food blog after food blog showing off these gorgeous pizzas I decided to throw caution to the wind and just try it. Oh my gawd. Life changing. Why have I not done this before? It is embarrassingly easy.

Pizza Margherita
Adapted from The Pioneer Woman

Crust

• 1 teaspoon Active Dry Or Instant Yeast
• 4 cups All-purpose Flour
• 1 teaspoon Kosher Salt
• ⅓ cups Extra Virgin Olive Oil

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water. In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined. Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it. ***It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.

Pizza Topping

• 1/2 cup – 3/4 cup crushed tomatoes (Use a good brand. I prefer Cento or Contadina. If using plain crushed tomato, you will want to spice it with Italian seasoning and garlic)
• 1/2 pound fresh mozzarella, sliced 1/4-inch thick
• Grated Parmigiano-Reggiano & Basil to taste.

Preheat oven to 500 degrees. Drizzle olive oil on a large baking sheet and use fingers to coat thoroughly. Remove HALF the pizza dough from the bowl (You can  save the other one to freeze or store it in the fridge for another day). Stretch pizza dough into a large rectangle, pressing with fingers to finish forming. Dough will be very thin. Lightly drizzle a little olive oil on the dough and use fingers to spread. Spread a thin layer of tomato on the crust. You want to cover the dough but not put a thick enough layer to make it soggy. Lay mozzarella slices over the surface of the dough. Sprinkle with a little kosher salt and cracked pepper. Bake for 10 to 12 minutes, or until crust is golden brown and the cheese is bubbly. Top with fresh parmesan and basil. Remove from pan and slice with a pizza cutter. Serve immediately!

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