Makes 2 small pizzas, 4-6 servings
2 1/2 cups all purpose flour
2 teaspoons sugar
1 1/2 teaspoons salt
1 1/4 teaspoons instant yeast
1 cup room temperature water
Stir the yeast into the water in a liquid measuring cup. Place flour, sugar, and salt in the bowl of a food processor or stand mixer. Mix to combine, then pour in water and yeast while mixing. Mix until it forms a smooth ball of dough, 1 minute for a food processor, 5-10 minutes for a stand mixer. Turn out onto a floured surface, and divide into 2. Shape each into a ball and place on the floured counter at least 3 inches apart. Cover loosely with plastic wrap, and let rise 1 hour.
Heat the oven to 500 degrees, with a pizza stone on the middle rack.
1/4 cup olive oil
2 cloves garlic, minced
1/4 teaspoon dried oregano
1/8 teaspoon crushed red pepper flake
1 cup fresh whole basil leaves
8 oz fresh mozzarella cheese, sliced into thin slices
1/2 cup pecorino romano cheese, grated
1/2 cup whole milk ricotta cheese
Heat olive oil, garlic, oregano, and red pepper flake in a small skillet over medium heat until sizzling. Stir constantly and cook just until fragrant, 1-2 minutes. Remove from the heat and allow to cool for 5 minutes.
Pat down one ball of dough into a 6 inch circle, then pull and stretch on the dough to make a 12 inch round. Place on a piece of parchment paper. Top with half the garlic oil mixture, half the basil leaves, half the pecorino romano, and half the mozzarella. Lift the pizza using the parchment and place it on the hot pizza stone. Bake 8-10 minutes until golden browned. Remove from the oven and close the oven door. Use a spoon to place dollops of half the ricotta all over the hot pizza. Let the first pizza rest while you shape, top, and place the second pizza in the oven.
2 teaspoons sugar
1 1/2 teaspoons salt
1 1/4 teaspoons instant yeast
1 cup room temperature water
Stir the yeast into the water in a liquid measuring cup. Place flour, sugar, and salt in the bowl of a food processor or stand mixer. Mix to combine, then pour in water and yeast while mixing. Mix until it forms a smooth ball of dough, 1 minute for a food processor, 5-10 minutes for a stand mixer. Turn out onto a floured surface, and divide into 2. Shape each into a ball and place on the floured counter at least 3 inches apart. Cover loosely with plastic wrap, and let rise 1 hour.
Heat the oven to 500 degrees, with a pizza stone on the middle rack.
1/4 cup olive oil
2 cloves garlic, minced
1/4 teaspoon dried oregano
1/8 teaspoon crushed red pepper flake
1 cup fresh whole basil leaves
8 oz fresh mozzarella cheese, sliced into thin slices
1/2 cup pecorino romano cheese, grated
1/2 cup whole milk ricotta cheese
Heat olive oil, garlic, oregano, and red pepper flake in a small skillet over medium heat until sizzling. Stir constantly and cook just until fragrant, 1-2 minutes. Remove from the heat and allow to cool for 5 minutes.
Pat down one ball of dough into a 6 inch circle, then pull and stretch on the dough to make a 12 inch round. Place on a piece of parchment paper. Top with half the garlic oil mixture, half the basil leaves, half the pecorino romano, and half the mozzarella. Lift the pizza using the parchment and place it on the hot pizza stone. Bake 8-10 minutes until golden browned. Remove from the oven and close the oven door. Use a spoon to place dollops of half the ricotta all over the hot pizza. Let the first pizza rest while you shape, top, and place the second pizza in the oven.
Pizza Marghareta Variation
Make crusts according to directions above. Instead of garlic oil, make fresh pizza sauce:
1 (14 ounce) can diced tomatoes
1/4 teaspoon sugar
1 small clove garlic, finely minced or pressed through a garlic press
2 tablespoons chopped fresh basil
1/8 teaspoon salt
2 teaspoons extra virgin olive oil
In clean bowl of food processor, process tomatoes until crushed, two or three 1-second pulses. Transfer tomatoes to fine-mesh strainer set over bowl and let drain at least 30 minutes, stirring occasionally to release liquids. Just before shaping pizza rounds, combine drained tomatoes, sugar, garlic, 1/2 tablespoon basil, and salt in bowl.
Pat down one ball of dough into a 6 inch circle, then pull and stretch on the dough to make a 12 inch round. Place on a piece of parchment paper. Top with half the pizza sauce, and bake 5 minutes on the pizza stone. Remove from the oven, close the oven door, and top with half the remaining basil leaves, and half the mozzarella. Place it back on the hot pizza stone. Bake 5 more minutes until golden browned. Remove from the oven and close the oven door. Let the first pizza rest while you shape, top, and place the second pizza in the oven.
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