Pizza Margherita
"This traditional pizza with sauce, mozzarella and basil is from Nick Stellino and makes two 12"-15" pizzas. The no-cook pizza sauce goes together quickly and the leftovers can be used in another dish."
- Ready In:
- 1hr 30mins
- Ingredients:
- 17
- Yields:
-
2 12to15 inch pizzas
- Serves:
- 16
ingredients
-
Pizza Dough
- 1 1⁄2 cups water, at 110 degrees
- 3⁄4 tablespoon fast rising yeast
- 1 teaspoon sugar
- 4 cups bread flour or 4 cups unbleached all-purpose flour
- 1 teaspoon salt
- 3 tablespoons olive oil
-
Pizza Sauce
- 1 cup tomato sauce
- 1⁄2 cup tomato paste
- 1⁄4 teaspoon garlic salt
- 1⁄4 teaspoon oregano
- 3⁄4 tablespoon dried basil
- 1 teaspoon sugar
-
Finish
- 4 ounces bocconcini, cubed (fresh mozzarella)
- 1 cup fresh basil, torn
- 2 cups grated mozzarella cheese
- 4 tablespoons olive oil
- fresh ground black pepper
directions
- Pizza Dough: Add yeast and sugar to water, whisk and set aside until foamy.
- Add yeast mixture and oil to flour; mix and turn out onto lightly floured surface; knead 5 minutes (10 minutes if under stress or worried).
- Place in oiled bowl, loosely covered with plastic wrap or clean towel; allow to rise in warm place until doubled in size, 45-60 minutes.
- Divide dough in half and roll out two 12"-15" pizza crusts.
- Pizza Sauce: Place all ingredients in food processor and pulse 10 times.
- Finish: Spread 1/2 cup Pizza Sauce on each pizza (reserve the remaining sauce for another use); scatter each with half the cubed boconcini, basil and grated mozzarella; drizzle with half the olive oil and add pepper.
- Bake topped pizza at 500° for 10-12 minutes.
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Reviews
-
Though I didn't use the Margherita topping I have been using your pizza dough and sauce recipe for about 8 weeks (every Friday night). I love both the base and the sauce recipes and have even doubled them and frozen half for the following Friday night pizza!! I think you should consider posting them seperately for those who have their favourite toppings and are just looking for the dough or sauce recipe.
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
