Allow the excess water to drain out for at least 10 minutes transfer 1 ball of dough to a medium bowl filled with flour and flip to coat lift it and gently pat off excess flour transfer to a floured surface and gently stretch into a 10 inch circle leaving the outer 1 inch edge slightly thicker than the center
This simple neapolitan pizza is topped with split cherry tomatoes sliced garlic basil and mozzarella the heat from the oven softens the raw tomatoes and singes the basil we add a layer of san marzano under the cheese to help soften the crust and drizzle the pizza with extra virgin olive oil before cooking
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Transfer the dough to a cornmeal dusted baking sheet and gently stretch it out again so that it maintains its shape spread 1 4 cup 2 tablespoons of the sauce over the dough leaving a 1 2 inch border around the edges slide the baking sheet into the oven and bake for 7 minutes until the crust is partially cooked
For all the details jump to the full recipe step 1 make the pizza dough you ll need 15 minutes to make it then allow it to rise for 45 minutes you can also make it ahead and refrigerate or freeze it step 2 stretch the pizza dough and place it into a pizza peel see to how to stretch pizza dough
Step 4 using a pizza peel pick up the pie and slide it onto the heated stone or tiles in the oven bake until the crust is golden brown and the cheese is bubbling approximately 4 to 8 minutes tip in a food processor whiz together whole drained canned tomatoes a splash of olive oil and a sprinkle of salt
Turn the pizza upside down and repeat the process this pushes all the air to the bottom and into the crust repeat this gently twice on each side then lift the base flip it into one hand and onto the bench helping it to stretch further and form a circle step three making the classic pizza margherita
Heat oven to 550 degrees and place a pizza stone in the oven let it rest for at least 45 60 minutes meanwhile heat olive oil in a medium saucepan set over medium heat add garlic and saute just until fragrant but not browning about 15 seconds add in tomatoes season with salt and bring to a light boil
Spread a heaping ½ cup of the tomato sauce evenly over the pizza dough leaving a 1 inch border around the edges top with the mozzarella and transfer to the hot oven bake for 10 to 12 minutes or until the crust is browned remove from the oven and top with fresh basil and pinches of red pepper flakes
Prepare dough through step 5 place a medium mixing bowl in the sink and pour the canned tomatoes into the bowl juices and all crush the tomatoes by hand spread about ¾ cup of the tomato sauce evenly over each pizza leaving about 1 inch bare around the edges
In a small bowl stir together the pureed tomatoes minced garlic extra virgin olive oil pepper and salt set aside another small bowl with the cubed mozzarella cheese pat the cheese with a paper towel to remove any excess moisture set aside the basil leaves and grated parmigiano reggiano cheese for easy grabbing
Pour the yeast mixture into the flour and knead it together with your hands until the dough forms alternatively combine ingredients in the bowl of a stand mixer fitted with a dough hook attachment and mix at low speed to make the dough set the dough aside to rest for 15 minutes knead the rested dough for 2 minutes
Using your fingers pull the dough under itself to make a smooth round ball with the seams tucked into the bottom repeat with the second piece of dough and place each ball seam side down into a floured bowl cover the bowls and allow the dough to rise for 45 minutes to an hour while your oven preheats
Preheat a 12 inch skillet over medium high heat until a drop of water dropped on its surface forms a bead that skids around about 500 to 600 f carefully transfer dough to skillet and cover with tight fitting lid cook until bottom side is very lightly browned and dough has puffed up in spots about 1 minute
It will make two pizzas mix the olive oil and garlic together in small dish brush the top of the dough lightly with mixture top with pizza sauce then the mozzarella cubes and then tomato slices sprinkle with gourmet garden lightly dried basil and fresh black pepper bake for 22 24 minutes
December 3 2021 spicy 39 nduja brightens up a classic margherita in this recipe made specifically for high temperature outdoor pizza ovens seriouseats com
Make the dough combine the yeast 1 cup warm water about 100 degrees f and the sugar in a food processor and pulse once to combine let sit until foamy 5 to 10 minutes add the olive oil and
Directions preheat oven to 500 degrees with rack in lower third lined with a pizza stone or baking sheet turn dough out onto a pizza peel or thin wooden cutting board dusted with semolina do not punch down starting in center and using both hands press down and outward with your fingertips rotating dough occasionally
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Cover with a light cloth and let rise in a warm place 80 to 95 degrees f 27 to 35 degrees c until doubled in volume about 1 hour punch dough down divide into 4 equal pieces and form each into a ball preheat oven with a pizza stone to 500 degrees f 260 degrees c stretch out and pat 1 dough ball to form a circle 10 to 12 inches in
Preheat the oven to 450 f in a large bowl mix the sugar yeast salt and 1 cup of the flour in a small saucepan heat the water and oil to 110 to 115 stir the warm water into the bowl with the dry ingredients stir in enough of the remaining flour to form a soft dough
Instructions arrange a rack in the bottom third of the oven place a heavy rimmed baking sheet upside down on the rack and heat the oven to 450 f make the sauce place the garlic in a food processor fitted with the blade attachment and pulse until coarsely chopped 2 to 3 pulses
Preheat the oven to 450 degrees f put a jelly roll pan or a half sheet pan in the oven begin by making the tomato sauce in a large saute pan over medium heat add 2 tablespoons olive oil the
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