Kitchenaid Pizza Margherita
"I just recently bought a KitchenAid stand mixer and a Bialetti pizza baking stone. This recipe is a combination of the Crusty Pizza Dough in the KitchenAid manual and the Pizza Margherita recipe that came with my stone. (If you don't have a pizza stone you can use an inverted baking sheet.) Don't let the simplicity of the pizza sauce fool you....very tasty!"
photo by mammafishy
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Yields:
-
1 pizza
- Serves:
- 4-6
ingredients
-
Pizza Dough
- 2 1⁄4 teaspoons bulk yeast (or 1 package active dry yeast)
- 1 cup warm water (105 - 115 degrees)
- 1⁄2 teaspoon salt
- 2 teaspoons olive oil
- 2 1⁄2 - 3 1⁄2 cups flour (I use bread flour)
- 1 tablespoon cornmeal
-
Margherita Sauce
- 1 tablespoon olive oil
- 1⁄2 cup tomato sauce
- 2 ounces mozzarella cheese, sliced 1/8-inch thick
- salt & freshly ground black pepper
- 1⁄2 cup loosely packed basil leaves
- 1⁄4 cup freshly grated parmesan cheese
- semolina or cornmeal, for dusting
directions
- Dissolve yeast in warm water in warm mixer bowl.
- Add salt, olive oil and 2 1/2 cups flour.
- Attach bowl and dough hook to mixer. Turn to speed 2 and mix about 1 minute.
- Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough, when touched, doesn't leave anything on your hand and dough starts to clean sides of bowl. Knead on speed 2, about 2 minutes longer.
- Place dough in a greased bowl, turning to grease top. Cover. Let rise in warm place, free from drafts, about 1 hour or until doubled in bulk. Punch dough down.
- Prepare pizza stone (or baking sheet) by placing on the lowest rack of a cold oven; preheat for 30 minutes at 500 degrees or the highest setting.
- When dough is ready, place on a lightly floured surface and pat into a disk. Use a rolling pin or your hands to roll or stretch the dough into a circle that is 1/4" thick and 10" to 12" in diameter. Transfer to a peel (or inverted baking sheet), that has been dusted with semolina or cornmeal.
- Brush dough with a little of the olive oil to the edge. Spread tomato sauce over the dough to within 1/2" of the edge. Distribute mozzarella slices over the tomato sauce and season with salt and pepper. Arrange basil leaves over the mozzarella, reserving a few for garnish if desired. Sprinkle with Parmesan cheese. Drizzle with remaining oil.
- Lightly sprinkle the hot stone (or baking sheet) with a dusting of cornmeal (or semolina).
- Carefully slide the pizza onto the stone and bake for 6 to 8 minutes, or until the bottom is crisp and browned and the top is bubbling. Garnish with reserved basil leaves, if desired.
- Note: Preparation and cooking times are combined, for approximately 90 minutes total.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
FANTASTIC pizza! We really loved this. DH exclaimed this is his new favorite pizza. I must admit I was very skeptical about using plain tomato sauce, but it was great. Next time I won't add any salt, the parmesean cheese added enough saltiness for us. What a simple, great recipe.Can't wait to make this again. Thanks so much for posting.
RECIPE SUBMITTED BY
mammafishy
Talmage, Kansas
<p>I was born and raised in Abilene, KS....the same small town that Dwight D. Eisenhower was raised in. After moving around a lot for 20 years, my family and I now live within 10 miles of Abilene. <br /><br />My dear husband and I just celebrated our 39th year anniversary in October 2015. I have two great children and 5 beautiful grandchildren, ages 14, 12, 10, 5 and 4. They have given me so many precious moments to hold dear to my heart and so many grey hairs...and I wouldn't trade these days for anything. They are my everything. <br /><br />I love to cook and try new recipes. I stumbled onto recipezaar a few years ago and it is now the only place I go looking for recipes. I love the wide variety of recipes and usually anything I search for, will provide me with many wonderful recipes to choose from. <br /><br /><img src="http://www.recipezaar.com/members/home/1535/cheesesticker.jpg" alt="" /> <br /><br /><img src="http://i21.photobucket.com/albums/b280/carolinamoon21/EditBeforeandAfterSTICKER.jpg" alt="" /> <br /><br /><img src="http://i21.photobucket.com/albums/b280/carolinamoon21/personal/FRENCH-foodfun.jpg" alt="" /> <br /><br /><img src="http://img.photobucket.com/albums/v204/derf16/food%20photography%20series/MuffinLovesticker.jpg" alt="" /> <br /><br /><img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Kaffee-sticker.jpg" alt="" /> <br /><br /><img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/PastastickerJPEG.jpg" alt="" /> <br /><br /><img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/Flourpowersticker.jpg" alt="" /> <br /><br /><img src="http://www.recipezaar.com/members/home/1956/SoupsandsaladSTICKER.jpg" alt="" /></p>
