Kitchenaid Pizza Margherita |
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Prep Time: 1 Minutes Cook Time: 0 Minutes |
Ready In: 1 Minutes Servings: 32 |
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I just recently bought a KitchenAid stand mixer and a Bialetti pizza baking stone. This recipe is a combination of the Crusty Pizza Dough in the KitchenAid manual and the Pizza Margherita recipe that came with my stone. (If you don't have a pizza stone you can use an inverted baking sheet.) Don't let the simplicity of the pizza sauce fool you....very tasty! Ingredients:
2 1/4 teaspoons bulk yeast (or 1 package active dry yeast) |
1 cup warm water (105 - 115 degrees) |
1/2 teaspoon salt |
2 teaspoons olive oil |
2 1/2-3 1/2 cups flour (i use bread flour) |
1 tablespoon cornmeal |
1 tablespoon olive oil |
1/2 cup tomato sauce |
2 ounces mozzarella cheese, sliced 1/8-inch thick |
salt & freshly ground black pepper |
1/2 cup loosely packed basil leaves |
1/4 cup freshly grated parmesan cheese |
semolina or cornmeal, for dusting |
Directions:
1. Dissolve yeast in warm water in warm mixer bowl.
2. Add salt, olive oil and 2 1/2 cups flour.
3. Attach bowl and dough hook to mixer. Turn to speed 2 and mix about 1 minute.
4. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough, when touched, doesn't leave anything on your hand and dough starts to clean sides of bowl. Knead on speed 2, about 2 minutes longer.
5. Place dough in a greased bowl, turning to grease top. Cover. Let rise in warm place, free from drafts, about 1 hour or until doubled in bulk. Punch dough down.
6. Prepare pizza stone (or baking sheet) by placing on the lowest rack of a cold oven; preheat for 30 minutes at 500 degrees or the highest setting.
7. When dough is ready, place on a lightly floured surface and pat into a disk. Use a rolling pin or your hands to roll or stretch the dough into a circle that is 1/4 thick and 10 to 12 in diameter. Transfer to a peel (or inverted baking sheet), that has been dusted with semolina or cornmeal.
8. Brush dough with a little of the olive oil to the edge. Spread tomato sauce over the dough to within 1/2 of the edge. Distribute mozzarella slices over the tomato sauce and season with salt and pepper. Arrange basil leaves over the mozzarella, reserving a few for garnish if desired. Sprinkle with Parmesan cheese. Drizzle with remaining oil.
9. Lightly sprinkle the hot stone (or baking sheet) with a dusting of cornmeal (or semolina).
10. Carefully slide the pizza onto the stone and bake for 6 to 8 minutes, or until the bottom is crisp and browned and the top is bubbling. Garnish with reserved basil leaves, if desired.
11. Note: Preparation and cooking times are combined, for approximately 90 minutes total.
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