Margherita Pizza

As I am wont to adjoin my baking exploits to profound philosophical musings, the depth I have to offer today is: Izzy looks like Hungry Hungry Hippo.

Busy day, that’s what I got.

Margherita Pizza

Adapted from Baking Illustrated

INGREDIENTS for the Basic Pizza Dough

1/2 cup warm water (about 110°)

1 envelope (2 1/4 tsp.) instant yeast

1 1/4 cups water, at room temperature

2 tbsp. extra-virgin olive oil

2 cups (22 oz.) bread flour, plus more for dusting (used all-purpose)

2 cups whole-wheat flour

1 1/2 tsp. salt

olive oil or non-stick cooking spray for greasing the bowl

For the Extras
3 cups pizza sauce, I use marinara

12 ounces mozzarella, shredded

½ cup packed fresh basil leaves

3 tablespoons grated Parmesan

DIRECTIONS

1. Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room temperature water and stir to combine.
2. Add flour and salt to the liquid ingredients. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap. Let rise until doubled in size, about 1 1/2 to 2 hours. Press the dough to deflate it.
3. Shape into smooth round ball and cover with a damp cloth. Let dough relax for at least 10 minutes (no more than 30 minutes)
4. Brush rolled out dough round with oil. Spread 1 cup tomato sauce even over dough round, leaving ½ inch border. Sprinkle with 1 cup mozzarella.
5. Slide on peel (covered with corn meal) onto pizza stone (which should have been heated for at least 30 minutes at 500 degrees) and bake for 8 to 12 minutes. Remove pizza from oven and sprinkle with Parmesan. Tear a third of the basil leaves and scatter over pizza.
6. Repeat with the two other rounds.