Margherita Pizza - Wednesday

Tune into #InTheKitchenWithKat!

October 23, 2019
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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!