Pizza Margherita Recipe

Summary

Health IndexAverageCuisine
CourseMethod
DishMain Ingredient

Ingredients

 Active dry yeast3 Teaspoon
 Warm water1 Cup (16 tbs) (110 To 115 Degree F)
 Olive oil2 Tablespoon
 Sugar1 Teaspoon
 Salt1 Teaspoon
 Bread flour3 Cup (48 tbs)
 Canned diced tomatoes29 Ounce, drained (2 Cans, 14 1/2 Ounces Each)
 Toppings 
 Fresh basil leaves20 , thinly sliced
 Shredded part skim mozzarella cheese2 Pound (8 Cups)
 Dried oregano2 Teaspoon
 Crushed red pepper flakes1⁄2 Teaspoon
 Salt1⁄8 Teaspoon
 Pepper1⁄8 Teaspoon

Directions

In a large mixing bowl, dissolve yeast in warm water.
Add oil, sugar, salt and 1 cup flour.
Beat until smooth.
Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a bowl coated with cooking spray, turning once to coat the top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide in half.
Roll each portion into a 13-inch circle.
Transfer to two 14-inch pizza pans coated with cooking spray; build up the edges slightly.
Cover and let rest for 10 minutes.
Spoon tomatoes over crusts.
Top with basil, cheese, oregano, pepper flakes, salt and pepper.
Drizzle with oil.
Bake at 450° for 15-20 minutes or until crust and cheese are golden brown.
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