Margherita Pizza - Wednesday
Tune into #InTheKitchenWithKat!
October 23, 2019

Tune into #InTheKitchenWithKat!

Tune in around 12:40 pm TODAY during #InTheKitchenWithKat for your chance to get a $35 gift card to Baker’s Crust!
HOMEMADE PIZZA DOUGH:
- 2 and 1/2 cups (300 grams) unbleached all-purpose flour
- 1 teaspoon granulated sugar
- 1/2 teaspoon active dry yeast (or SAF instant yeast)
- 3/4 teaspoon kosher salt
- 7 ounces warm water (105 degrees F – 115 degrees F)
- 1 tablespoon extra virgin olive oil
- 2 tablespoons semolina or all-purpose flour, for the pizza peel (divided)
PIZZA SAUCE:
- 1 cup pureed or crushed San Marzano (or Italian plum) canned tomatoes
- 2-3 fresh garlic cloves, minced with a garlic press
- 1 teaspoon extra virgin olive oil, plus more for drizzling
- 1/4 teaspoon freshly ground black pepper
- 2-3 large pinches of kosher salt
TOPPINGS:
- 2 – 3 tablespoons finely grated parmigiano-reggiano cheese, plus more for serving
- 7 ounces fresh mozzarella cheese, cut into 1/2-inch cubes (*preferably fresh mozzarella not packed in water)
- 5 – 6 large fresh basil leaves, plus more for garnishing
- crushed dried red pepper flakes (optional)
For the full recipe, please visit A Beautiful Plate!