Margherita Pizza

A classic homemade Margherita pizza with a crisp, chewy crust made from Tipo “00” flour and semolina, topped simply with San Marzano tomato sauce, fresh mozzarella, Parmesan, olive oil and fresh basil.

Yield: 3 pizzas, about 14 inches each
Prep Time: About 30 minutes, plus 2½ hours rising and resting
Cook Time: 8–10 minutes per pizza

Pizza Dough:

• 1½ cups warm water (105–110°F)
• 1 tablespoon granulated sugar
• 2 teaspoons active dry yeast
• 2 teaspoons salt
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon olive oil, for coating the bowl
• 500 grams Tipo “00” flour
• 30 grams semolina flour

Pizza Sauce:

• 1 (28-ounce) can San Marzano tomatoes
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt, to taste
• Freshly ground black pepper, to taste

For Each Pizza:

• ¼–⅓ cup pizza sauce
• About ½ pound fresh mozzarella, shredded
• 1 tablespoon grated Parmesan
• Extra-virgin olive oil, for drizzling
• Fresh basil, cut into chiffonade

Instructions:

1. Stir the sugar and yeast into the warm water. Let stand for about 10 minutes. The yeast should begin to foam across the surface. If it doesn't foam, discard the mixture and begin again with fresh yeast.
2. Once the yeast is foamy, stir in the salt and 2 tablespoons olive oil.
3. Place the Tipo “00” flour and semolina flour in the bowl of a stand mixer fitted with the dough hook.
4. Add the yeast mixture and mix on low speed for 2 minutes.
5. Increase the mixer to medium speed and knead for 5 minutes. Reduce the speed to low and mix for another 2 minutes.
6. Lightly coat a large bowl with the remaining tablespoon of olive oil. Transfer the dough to the bowl and cover with a damp kitchen towel.
7. Place in a warm location and let rise for 1½–2 hours, or until doubled in size.
8. Punch down the dough and divide it into 3 equal pieces. Form each piece into a ball. The original recipe notes approximately 280 grams per ball.
9. Let the dough balls rest for 45 minutes.
10. Meanwhile, prepare the sauce. Drain the San Marzano tomatoes and coarsely chop them in a food processor or blender.
11. Stir in the olive oil and oregano. Season with salt and freshly ground black pepper to taste.
12. Place a pizza stone in the oven and preheat the oven to 500°F, allowing the stone plenty of time to become thoroughly heated.
13. Shape one dough ball into a pizza approximately 14 inches in diameter.
14. Spread with ¼–⅓ cup pizza sauce, leaving a narrow border around the edge.
15. Top with about ½ pound shredded fresh mozzarella and 1 tablespoon grated Parmesan. Lightly drizzle with extra-virgin olive oil.
16. Transfer the pizza to the hot pizza stone and bake for 8–10 minutes, until the crust is browned and crisp and the cheese is melted and bubbling.
17. Remove from the oven and finish with fresh basil chiffonade. Repeat with the remaining dough.

Tip: Fresh mozzarella can contain quite a bit of moisture. If yours is very wet, drain it well and blot it with paper towels before adding it to the pizza. This helps prevent a watery center.

Note: The stated yield says three 300-gram pizzas, while the directions say each dough ball should weigh about 280 grams. Based on the ingredient weights, the finished dough should be closer to three 300-gram balls, so I would simply divide the dough equally into thirds rather than targeting 280 grams.

Source: Blue Ribbon Artisan Pizza