Ingredients
2 teaspoons
active dry yeast
2 1/2 cups
all-purpose flour, divided
About 2 tsp. sea salt
About 6 tbsp. extra-virgin olive oil, divided
1
can (14.5 oz.) crushed or diced tomatoes (preferably organic), whizzed briefly in a food processor to a chunky purée
2
garlic cloves, thinly sliced
1 cup
lightly packed basil leaves
2/3 pound
fresh mozzarella (preferably fiore di latte), cut into 1/2-in. cubes (about 2 cups)
About 1 tsp. dried oregano
Preparation
1. In a medium bowl, whisk together 1 cup room-temperature water and the yeast. Let stand 15 minutes at room temperature.
2. In bowl of a stand mixer using dough hook, mix 2 cups flour, 2
tsp. salt, 1 tbsp. olive oil, and yeast mixture on medium speed until
well incorporated, scraping down sides of bowl as needed. Add remaining
1/2 cup flour and mix about 30 minutes, or until dough is very smooth
and elastic.
3. Meanwhile, make tomato sauce: In a medium pot, heat 2 tbsp. olive
oil over medium heat until hot but not smoking. Add garlic and swirl in
hot oil until it starts to smell good, about 15 seconds. Stir in
tomatoes and simmer, uncovered, to thicken and cook off the "canned"
flavors, at least 25 minutes.
4. While sauce is cooking, put 1/4 cup olive oil and basil leaves in
a food processor and whirl to finely chop basil, scraping down sides of
bowl as needed. Stir 1 tbsp. basil oil into tomato sauce as it's
cooking, along with 1 pinch salt. Pour remaining basil oil into a small
bowl and cover surface with a thin layer of olive oil.
5. As soon as dough is ready, divide into 4 portions. Using both
hands, roll each portion with a circular pressing motion until it
becomes a tight ball. Dust each ball with flour, set it on a floured
baking sheet, and cover loosely with plastic wrap. Let dough rise 1
hour, or until almost doubled in size (do not let rise longer than 1
hour).
6. Put a pizza stone or baking sheet on bottom shelf of oven and
preheat to 550° (or as high as oven will go), at least 25 minutes.
Working with 1 dough ball at a time, set on a well-floured pizza peel or
baking sheet and stretch into a 10- to 11-in. circle. To stretch into a
10- to 11-in. circle, first tap down center of ball with your
fingertips to gently deflate it. Next, push it outward from the center
with your fingertips. Then pick up the dough circle and, holding it
under the rim, turn it like a steering wheel, letting the gravity of the
dough help it stretch. Drape the dough over the backs of your hands and
gently stretch outward, rotating periodically. Flop the stretched dough
down onto the pizza peel.
7. Spoon 3 to 4 tbsp. tomato sauce onto dough, leaving at least a 1/2-in. border.
8. Plant tip of pizza peel (or long edge of baking sheet) on pizza
stone (or preheated sheet) and shove pizza quickly onto stone and bake 3
to 6 minutes, or until crust looks dryish but not browned. Remove pizza
from oven and sprinkle on about 1/2 cup mozzarella cubes in clusters,
then 1 generous pinch oregano. Return to oven and cook 2 to 5 minutes
more, or until crust is golden brown and firm but not rock hard.
Transfer pizza to a cutting board and drizzle with basil oil. Assemble
and bake rest of pizzas the same way.
Make ahead: Dough can be formed into balls (step 5) and chilled
overnight, tightly covered with plastic wrap, instead of rising on
counter (it will rise slowly in the fridge). You can also freeze the
dough for up to 2 weeks (let chilled or frozen dough come to room
temperature before stretching).
Variation: Pizzetta 211 Pepperoni Pizza
Follow directions for Pizzetta 211 Margherita Pizza. In step 7, lay 8
or 9 slices Molinari Hot Salami or your favorite spicy salami over
dough (you'll need about 4 oz. for 4 pizzas). Bake as directed.
Per slice Pizzetta 211 Pepperoni Pizza:
Calories 107 (49% from fat); Fat 5.9g (sat 2.1g); Protein 3.7g; Carb 8.6g; Fiber 0.57g; Chol 125mg; Sodium 280mg.
Note: Nutritional analysis is per slice.
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Sarra Etoile
