Ingredients: |
Ingredients: Pizza Dough
2 cups plus 2 Tablespoons (11-ounces, 312 grams) bread flour
1 1/8 teaspoons instant or rapid-rise yeast
3/4 teaspoon Kosher salt
1 Tablespoon olive oil
3/4 cup (6-ounces, 177 ml) filtered water (See Tip 1)
Homemade Pizza Sauce
1 (28-ounce, 794 grams) can whole peeled tomatoes, drained
2 cloves garlic, minced minced
1 Tablespoon olive oil
1 teaspoon red or white wine vinegar
1 teaspoon dried oregano
Salt and freshly ground black pepper to taste
Pizza Margherita
1/4 cup olive oil
1 pound Pizza Dough, room temperature (from above)
2/3 cup Homemade Pizza Sauce
1/2 cup (1.5-ounces, 43 grams) Parmesan cheese, grated
3 cups (12-ounces, 340 grams) whole milk mozzarella cheese, shredded
2 Tablespoons chopped fresh basil
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Directions: |
Directions:Pizza Dough
Add bread flour, yeast, and salt to bowl of food processor fitted with steel blade. Pulse 5 times to combine. Add olive oil and water. Process until a rough ball forms, 30 to 40 seconds. Let rest for 2 minutes. Process an additional 30 seconds. Transfer to lightly floured surface; knead by hand to form a smooth, round ball. Place in a large, lightly greased bowl; cover tightly with plastic wrap and let rise until doubled in size, about 1-½ hours. Yield: 1 pound of pizza dough - enough for 2 pizzas. (See Tip 2)
Homemade Pizza Sauce
Place drained tomatoes in bowl of food processor fitted with steel blade. Add garlic, olive oil, vinegar, and oregano; process until smooth, about 30 seconds. Season to taste with salt and freshly ground black pepper. (Sauce can be refrigerated for up to 1 week, or frozen for up to 1 month.) Yield: 2 cups.
Cast-Iron Skillet Pizza Margherita
Preheat oven to 500°F.
Brush 2 Tablespoons of olive oil in bottom of 12-inch cast-iron skillet; set aside.
Divide pizza dough in half. Press and roll one piece of dough into an 11-inch round. Transfer to prepared cast-iron skillet; gently push it to the corners of the pan. Spread ⅓ cup of homemade pizza sauce over surface of dough, leaving ½-inch border around the edge. Top with ¼ cup (half) of the grated Parmesan cheese. Top with 1-½ cups (half) of the shredded mozzarella cheese.
Set skillet over medium heat and cook until the outside edge of the dough is set and the pizza is lightly puffed, about 5 minutes. Transfer skillet to preheated 500°F oven; bake until the edge of the pizza is golden brown and the cheese is melted, 8 to 10 minutes.
Remove skillet from oven and sprinkle with 1 tablespoon of chopped basil; let cool 5 minutes. Slide pizza onto paper towel lined cooling rack; cool 5 minutes. Cut into wedges and serve. (See Tip 3)
Repeat with remaining 2 tablespoons of olive oil, dough, ⅓ cup of homemade pizza sauce, grated Parmesan cheese, shredded mozzarella cheese, and basil.
Yield: 2 11-inch pizzas. |
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