Pizza Margherita
Everyday 1.5 LB Bread Maker
$99.99
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Ingredients
The Dough
1 cup water, room temperature (70°F)
1½ tablespoons extra virgin olive oil
1½ teaspoons kosher salt
3 cups + 3 tablespoons unbleached all-purpose flour
1 teaspoon active dry yeast
The Pizza
2 cups pizza sauce or homemade tomato sauce
4 ounces fresh mozzarella cheese, cut into 12 slices
8–16 fresh basil leaves
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Instructions
The Dough
Add all dough ingredients, in the order listed, into the Bread Pan fitted with the Kneading Blade. Secure the Bread Pan in the Bread Maker.
Plug in the Bread Maker. Press the MENU button to select Dough, then press START/STOP to begin mixing and kneading.
When the cycle is complete, remove the dough and transfer it to a lightly floured work surface. Wrap tightly in plastic wrap and refrigerate for up to 36 hours, or use immediately for pizza making.
The Pizza
Preheat the oven to 450°F. Position a rack in the lower third of the oven. If using a pizza stone, place it on the rack while the oven preheats.
Prepare the dough: Punch down the prepared pizza dough and divide it into four equal pieces. Place the dough on a sheet pan, cover loosely with plastic wrap, and let rest in a warm place until doubled in size, about 30 minutes.
Sprinkle cornmeal on a work surface. Gently pat, pull, and stretch each piece of dough into a 10-inch circle. Sprinkle cornmeal on a rimless baking sheet or pizza peel, then transfer the shaped dough onto it. Spread ½ cup of sauce evenly over the dough, leaving about ½ inch of space at the edges. Add three slices of mozzarella cheese.
Bake each pizza for 10-12 minutes, or until the crust is crisp and golden brown and the cheese is melted and bubbling. If baking multiple pizzas, place oven racks in the upper and lower thirds and rotate halfway through for even cooking.
Top with fresh basil leaves and season with salt and pepper to taste. Slice, serve, and enjoy a pizza that’s truly amore!
Chef's Tips
- Refrigerating the dough overnight develops fuller flavor!
- For multiple pizzas, place oven racks in the upper and lower thirds of the oven. Bake two pizzas at a time on cornmeal-sprinkled sheet pans, switching positions halfway through baking for even cooking.
