Pizza Margherita
Ingredients:
Pizza Dough:
- 4 cups Caputo Pizza flour
- 1 ½ cups, plus 2 TBL water
- 4 tsp salt
- 1/2 tsp dry active yeast
- San Marzano tomatoes, crushed
- Hand pulled mozzarella cheese
- Olive Oil
- Fresh Basil
- Sea salt
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Mix the dough to incorporate and knead until smooth.
- Cover and let it rise for 1 1/2 - 2 hours, or until double. Punch down and push out air bubbles. Form into large ball, then cut into 4-5 equal pieces.
- Shape each piece of dough into a ball. Stretch top of ball down and around the rest of the ball, until the outer layer wraps around the other side. Pinch the two ends together to make a smooth ball with a tight outer "skin." Set ball seam-side down to rest.
- Dust with flour and store under damp towel. Let rest for about an hour. If you won't need your dough for more than an hour, refrigerate until ready to start.
- To make pizza - roll out dough into large round and top with crushed tomatoes and slices of fresh mozzarella, at Poggio we use our own hand-made mozzarella. Drizzle with olive oil and garnish with leaves of fresh basil and sea salt.
- At Poggio we roast our pizza in a wood burning oven, if you don't have a pizza oven, roast pizza at the highest temperature, around 500ºF for about 7 minutes until bubbly and golden.
