Pizza Margherita - David Rocco

Pizza Margherita

Servings: 1 pizza Print

---

Ingredients

• 1 pizza dough (see basic pizza dough recipe)
• 1-2 cups tomato sauce, heated up
• 1-2 large balls mozzarella di bufala or fior di latte cheese, thickly sliced
• Fresh basil, torn

---

Instructions

See Basic Pizza Dough recipe. Preheat oven to 400 degrees Fahrenheit.

On a lightly floured worktable roll out the dough to desired thickness. Add one ladle of tomato sauce to the middle of the pizza and spread it around on the dough with the bottom of the ladle. Then add your mozzarella cheese and torn basil. Bake for 15 minutes.

Basic Pizza Dough

Servings: 4 pizza dough Print

---

Ingredients

• 4 cups (950 ml) all purpose flour
• 2 x 1/4 oz (7 g) cubes active dry yeast
• 3/4 cups (175 ml) white wine
• 2 cups (480 ml) lukewarm water
• 2 tablespoons (30 ml) extra virgin olive oil
• 1 (5 ml) teaspoon salt

---

Instructions

Pour a mount of flour on a smooth work surface and create a well in the middle of the flour.  Break up cubes of yeast with your hands and add into the well, along with white wine, olive oil and a portion of salted lukewarm water.  Work flour slowly, adding the rest of the salted lukewarm water as needed until it turns into uniform dough.

Cover and let rest to rise for about 20 – 30 minutes at room temperature. Separate into 4 dough balls and use immediately or store in the refrigerator for 3-4 days.