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Pizza Margherita
(Print the recipe at the very bottom of this page)
What you need:
DOUGH:
- 15 oz (3 cups) Flour
- 1 tbsp Yeast
- 1 tbsp Sugar
- 2 tsp Salt
- 1 tbsp Olive Oil
- 9 fl oz Warm Water
- SAUCE: ( you can see my homemade sauce recipe here)
- 2 tbsp Extra Virgin Olive Oil
- 4 Garlic cloves minced
- 1 (28-ounce) can San Marzano tomatoes
- 1/2 tsp Kosher Salt
- 1/2 tsp Dried Oregano
- TOPPINGS:
- 3 oz Whole Mozzarella
- Drizzle Extra Virgin Olive Oil
- 4-5 Fresh Basil Leaves
What to do:
- Place flour into a large mixing bowl and make a well in the center.
- Add yeast, sugar, salt, olive oil and water and stir until combined.
- Turn out onto a lightly floured surface and knead for 5–10 minutes or until a smooth ball forms.
- Place dough ball into a lightly oiled bowl, cover with plastic wrap or clean cloth. Set in a warm place for 30 minutes or until dough has doubled.
- Turn dough out on a floured surface and punch the dough to remove excess air, knead lightly.
- Divide dough into 4 balls.
- Place 3 in bag in refrigerator, set one to side.
- If you have a high temp pizza oven, begin preheating now. If not, put your pizza stone in 400 degree oven now to get it hot.
- In a medium saucepan heat oil on medium.
- Cook garlic in pan for several minutes.
- Add crushed tomatoes, juices, salt, and oregano to pan and bring to a boil.
- Reduce heat and simmer 30 minutes.
- Dust pizza peel with cornmeal.
- Stretch pizza dough on peel until size is about 10-12 inches.
- Cover dough with about 1/4 cup of sauce.
- cover sauce with about 3 oz of mozzarella cheese.
- Top with basil either now of after you pull pizza from oven.
- Drizzle with extra virgin olive oil.
- Place pizza in oven and watch for cheese to melt and get bubbly and crust to brown.
Pizza Margherita
Ingredients
- DOUGH:
- 15 oz (3 cups) Flour
- 1 tbsp Yeast
- 1 tbsp Sugar
- 2 tsp Salt
- 1 tbsp Olive Oil
- 9 fl oz Warm Water
- SAUCE:
- 2 tbsp Extra Virgin Olive Oil
- 4 Garlic cloves minced
- 1 (28-ounce) can San Marzano tomatoes
- 1/2 tsp Kosher Salt
- 1/2 tsp Dried Oregano
- TOPPINGS:
- 3 oz Whole Mozzarella
- Drizzle Extra Virgin Olive Oil
- 4-5 Fresh Basil Leaves
Instructions
- Place flour into a large mixing bowl and make a well in the center.
- Add yeast, sugar, salt, olive oil and water and stir until combined.
- Turn out onto a lightly floured surface and knead for 5–10 minutes or until a smooth ball forms.
- Place dough ball into a lightly oiled bowl, cover with plastic wrap or clean cloth. Set in a warm place for 30 minutes or until dough has doubled.
- Turn dough out on a floured surface and punch the dough to remove excess air, knead lightly.
- Divide dough into 4 balls.
- Place 3 in bag in refrigerator, set one to side.
- If you have a high temp pizza oven, begin preheating now. If not, put your pizza stone in 400 degree oven now to get it hot.
- In a medium saucepan heat oil on medium.
- Cook garlic in pan for several minutes.
- Add crushed tomatoes, juices, salt, and oregano to pan and bring to a boil.
- Reduce heat and simmer 30 minutes.
- Dust pizza peel with cornmeal.
- Stretch pizza dough on peel until size is about 10-12 inches.
- Cover dough with about 1/4 cup of sauce.
- cover sauce with about 3 oz of mozzarella cheese.
- Top with basil either now of after you pull pizza from oven.
- Drizzle with extra virgin olive oil.
- Place pizza in oven and watch for cheese to melt and get bubbly and crust to brown.
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