Recipe courtesy of Jenny Marrs
and
Dave Marrs
From:
Food Network Magazine
Recipe courtesy of Jenny Marrs
and
Dave Marrs
Watch how to make this recipe.
From:
Food Network Magazine
Margherita Pizza
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- Level: Intermediate
- Total: 6 hr 10 min (plus 12 hr resting)
- Active: 1 hr
- Yield: one 12-inch pizza (plus extra dough)
- Level: Intermediate
- Total: 6 hr 10 min (plus 12 hr resting)
- Active: 1 hr
- Yield: one 12-inch pizza (plus extra dough)
Ingredients
For the Dough:
For the Pizza:
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Directions
- Make the dough: Stir together the pizza flour, water, salt and yeast in a large bowl until loosely combined. Continue mixing the dough with wet hands by pinching it between your thumb and index finger until well combined but not smooth. Cover and let rest at room temperature, 30 minutes.
- Fold the dough: With wet hands, tuck your fingers under one side of the dough, pull it up and fold it back over itself. Repeat this around the entire dough perimeter, 4 to 6 times. Cover and let rest at room temperature, 30 more minutes. Repeat the pulling and folding process one more time, then invert the dough in the bowl so it’s seam-side down. Cover and let rest at room temperature, 12 hours or overnight.
- Dust a work surface with all-purpose flour. Turn out the dough onto the surface and divide into 4 pieces. Flour the top of each piece, then shape each into a ball. Rub the inside of a storage container with the olive oil and add the dough balls; cover and refrigerate at least 2 hours or up to 5 days.
- Make the pizza: Remove one ball of dough from the refrigerator 2 hours before using to bring to room temperature. (The remaining dough can be frozen at this point for up to 1 month.) Put a pizza stone or inverted baking sheet in the upper third of the oven and preheat to 500 degrees F. Dust a pizza peel with all-purpose flour.
- Gently turn out the dough ball onto a generously floured surface, being careful not to knock out the air, and flour the top of the dough. Press into the center of the dough ball, gently stretching outward to form a thin crust with a defined edge, about 8 to 10 inches in diameter. Pick up the dough, drape it over your closed fists and stretch the dough further while rotating it until the dough is 12 inches in diameter.
- Transfer the stretched dough to the floured pizza peel and cover with the tomatoes and mozzarella; drizzle with the olive oil.
- Slide the pizza onto the hot stone in the oven and bake until the crust is golden brown and the cheese is melted, 8 to 10 minutes. Slide the pizza onto a cutting board, season lightly with salt and pepper and top with basil.
