 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 16 |
|
A classic Pizza Margherita, named for Queen Margherita of Italy, shows off the colors of the Italian flag with red tomatoes, white mozzarella and fresh green basil. It's so scrumptious that you'll be glad the recipe makes not one but two 13-inch pizzas! Ingredients:
3 teaspoons active dry yeast |
1 cup warm water (110° to 115°) |
2 tablespoons olive oil |
1 teaspoon sugar |
1 teaspoon salt |
3 cups king arthur unbleached bread flour |
toppings: |
2 cans (14-1/2 ounces each) diced tomatoes, drained |
20 fresh basil leaves, thinly sliced |
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano |
8 cups (2 pounds) shredded part-skim mozzarella cheese |
1/2 teaspoon crushed red pepper flakes |
1/8 teaspoon salt |
1/8 teaspoon pepper |
2 tablespoons olive oil |
Directions:
1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine the oil, sugar, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; divide in half. Roll each portion into a 13-in. circle. Transfer to two greased 14-in. pizza pans; build up edges slightly. Cover with a clean kitchen towel; let rest for 10 minutes.
4. Spoon tomatoes over dough. Top with basil, oregano, cheese, pepper flakes, salt and pepper. Drizzle with oil. Bake at 450° for 15-20 minutes or until crust is golden brown. Yield: 2 pizzas (8 slices each).
|
|