Ingredients
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For the Dough
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1 oz Fresh Compressed Yeast
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½ cup Lukewarm Water
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2 Tbsp A .P. Flour
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4 cups A .P. Flour
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½ tsp Salt
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Water
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For the Topping
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A.P. Flour
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2 cups Ripe Tomatoes
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1 Tbsp Basil
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1 oz Extra Virgin Olive Oil
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Salt
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12 oz Mozzarella Cheese
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2 Tbsp Extra Virgin Olive Oil
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16 Basil
Directions
The first pizza Margherita was invented in 1889 by Raffaele Esposito as a tribute to the queen of Italy, Margherita di Savoia.
Steps
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1
Done
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Preheat oven that will be used to make the pizza. |
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2
Done
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For the DoughCombine the fresh yeast, warm water, and 2 Tbsp of flour in a small container; cover and allow to bloom (this step ensures that the yeast is active). The yeast mixture should foam a bit and have distinct yeasty aroma. If it does not, discard and start with new yeast that does. |
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3
Done
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Sift the salt and 4 cups of flour together and put on a workbench (for making by hand) or in a small mixer. Add the yeast mixture to the center of the flour/salt mixture. |
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4
Done
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If working from the bench, knead in the yeast mixture and begin to add water to the dough, while kneading, until you form a smooth dough that doesn’t stick to the bench but forms a solid |
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5
Done
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If using a mixer, use the dough hook and turn to low speed; add water until dough forms a smooth unit without sticking to the bowl. |
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6
Done
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Using the bench method, continually knead the dough by flattening and folding it over, using your palms to stretch the dough until in loosens and becomes elastic (this may take some time, depending on your wrist strength and vigor). |
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7
Done
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Using the mixing bowl method, continue to mix on low speed until dough becomes soft and elastic (time will depend on mixer used). |
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8
Done
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Once the dough has developed, either put it in a proofbox or cover it with a damp, clean towel and keep it in a warm place (80–90 degree F) until it has doubled in volume. |
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9
Done
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For Assembling the PizzaOnce the dough has doubled in volume, it can be removed from the proofbox or uncovered and turned to the bench, where it can be punched down and divided into two pieces (use dusting flour to keep dough from sticking to bench). |
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10
Done
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Using your fingertips, work the dough into a disk by flattening the dough and spreading it until each piece is 12 inches in diameter. (Note: The dough should be thicker around the edges than in the center.) |
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11
Done
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Combine the tomato, 1 Tbsp of basil, and 1 oz of extra virgin olive oil in a small bowl, and season with salt. |
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12
Done
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Spread the tomato and basil mixture evenly over the dough, leaving 1 inch of the edge uncovered. |
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13
Done
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Top the tomato mixture with the grated mozzarella cheese. |
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14
Done
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Drizzle 1 Tbsp of extra virgin olive oil over the top of each pizza. |
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15
Done
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Place the pizzas into the preheated oven (or pizza oven) and bake until edges brown and cheese begins to caramelize (time will vary greatly depending on the oven used; wood-fired ovens may take 5 minutes, whereas conventional ovens may take 15–20 minutes). |
