Italian Margherita Pizza
Serving Size / Yield
- 1 envelope active dry yeast
- 1 1/4 C. warm water
- 3 1/2 C. all-purpose flour
- 2 Tbs. olive oil
- 3 C. pizzaiola sauce
- 1/2 C. grated mozzarella cheese
- olive oil
Prepare the dough by first sprinkling the yeast over water. Let stand until yeast is creamy, about 2 minutes. Stir until yeast dissolves. In a large bowl, combine 3 1/2 C. flour and the salt. Add yeast mixture and olive oil. Stir with a wooden spoon until a soft dough forms. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, 10 minutes. Add more flour if necessary.
Lightly coat a large bowl with oil. Place the dough in the bowl. Turn it once to oil the top. Cover with plastic wrap. Place in a warm, draft-free place and let rise until doubled, 1 1/2 hours. Oil a 15x10-inch jelly roll pan. Gently flatten the dough. Place the dough in the center of the pan and stretch and pat it out to fit. Cover wtih plastic wrap and let it rise for 45 minutes or until puffy and almost doubled in bulk.
Preheat oven to 450 degrees. With your fingers, firmly press the dough to make dimples and 1-inch intervals all over the surface. Spread the sauce over the dough, leaving a 1/2-inch border all the way around. Bake for 20 minutes. Sprinkle with the cheese. Drizzle with oil. Return the pizza to the oven and bake 5 minutes or until cheese melts and crust is brown. Cut into squares and serve hot.