Pizza Margherita
Recipe type: Pizza
 
Test recipe for dough. Makes 2 13- to 14-inch pizza shells
Ingredients
  • ¼ ounce active dry yeast
  • 1 cup warm water (105-110 F)
  • 3½ cups unbleached all-purpose flour or 00 flour
  • 1 teaspoon salt
  • 3 tablespoons olive oil
Instructions
  1. Blend the yeast with the water to combine. Add the flour, salt and olive oil. Mix to form a soft dough. Knead for 6-8 minutes. Divide the dough in half. Cover and let rise overnight in the cooler.
  2. The next day take the dough out of the cooler and give it a minimum of 2 hours bench or proof time before making the pizza (do not punch it down). Stretch each piece of dough to about 13-inches in diameter.
  3. Brush each shell with olive oil. Top each shell with about 6 ounces (3/4 cup) of tomato puree, followed by 5 ounces of fresh mozzarella, sliced thin or chopped coarse. Bake the pizza.
  4. Shortly after the pizza comes out of the oven add the leaves of fresh basil. Serve.
Recipe by Pizza Today at https://pizzatoday.com/news/pizza-margherita/130634