Pizza Margherita
Servings: 4 Pizzas, about 14" each
Calories: 2001kcal
Neopolitan-style pizza in your homeoven? Yes, it IS possible!
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Equipment
- Pizza stone
- Pizza Peel
Ingredients
For the dough
- 4 Cups All-Purpose Flour
- 4 teaspoons Salt
- 2 teaspoons Instant Yeast
- 1½ Cups Warm water
For the marinara
- 1 (28 Oz) Can Crushed tomatoes Cento brand recommended
- 3 cloves garlic minced
- 1 Tablespoon Olive oil
- 2 Tablespoons Dried Basil
- 1 Tablespoon Dried oregano
- 1 Tablespoon Brown sugar
- salt to taste
For the pizza
- fresh mozzarella
- fresh basil leaves
Instructions
For the dough
- In the bowl of a stand mixer, whisk together all the dry ingredients.
- Using the dough hook, set the mixer speed on low, and slowly incorporate the water, Switch the mixer to medium high and let the mixer knead the dough for 5 minutes,
- Remove the bowl from the mixer, cover toghtlywith plastic wrap, and allow to rise at room temp for 2 hours.
- Turn the dough onto a lightly floured surface. Divide the dough into four equal-sized balls. Place each ball in a gallon-size zip top bag, and refrigerate for 2-4 days.
For the marinara
- Heat the oilin a large sauce pan over medium high heat. Add the garlic and cook for one minute, stirring constantly,
- Add the tiomatoes, and reduce the heat to medium low, Aimmer for one hourstirring occasionally.
- Add the Sugar and herbs, and simmer for 15 minutes more.
- Add salt to taste, and remove from heat,
To make the pizza
- Place the baking stone in the oven and preheat the oven to 550°
- On a lightly floured surface roll one of the balls out into a circle about ⅛" thick.
- Using a fork, poke holes all over the surface of the dough.
- Lightly flour the peel, and place the rolled dough onto it. Carefully slide the dough onto the baking stone, and bake for 1.2 minutes.
- Remove the crust from the oven, flip it over, and place the sauce on the toasted sidem using a small ladel or spoon. Spread bits of mozzarealla cheese around the crust. Using the peel, return the crust to gthe oven and bake ro 4-5 minutes, or until golden and crispyaround the edges and cheese is completely melted, Remove from the oven and add fresh basil leaves just before serving.
Nutrition
Calories: 2001kcal | Carbohydrates: 414g | Protein: 64g | Fat: 9g | Saturated Fat: 1g | Sodium: 9462mg | Potassium: 1074mg | Fiber: 25g | Sugar: 14g | Vitamin A: 145IU | Vitamin C: 3mg | Calcium: 350mg | Iron: 33mg