Below is my adaptation of La Cucina Italiana Magazine's published recipe. Mine is basically the quick version with a few specifics.
The original: http://lacucinaitalianamagazine.com/recipe/pizzamargherita
Heat the Oven to 485 degrees F
You will need:
For the dough
- 1/4 teaspoon active dry yeast
- 1 1/8 cups warm water
- 4 cups bread flour
- 1 teaspoons kosher salt
- 2 tablespoons extra-virgin olive oil plus more for the bowl
For the topping:
- 1 (28-ounce) can whole Muir Glenn Organic tomatoes- if not stick to the original recipe request of San Marzano. Normally, I use San Marzano for everything I make, but the Muir Glenn organic are OUTSTANDING.
- 12 ounces of Fresh Buffalo Mozzarella- * I presently live in culinary Siberia so I had to sub w/ a block of Pollio Mozzarella (doing my cross accordingly). Cut 1/4 in thick slices.
- 8-10 small fresh basil leaves * this is your call- we like alot, use your judgement to taste.
- Extra virgin olive oil ** I subbed my traditional olive oil w/ my home infused olive oil (Rosemary, fresh garlic & thyme).
- Kosher or Sea Salt to taste.
Make the dough.
In a glass bowl combine your water and yeast. Let rest and activate for about 5-8 minutes. This is a smaller amount of yeast so the water didn't get frothy like when making bread BUT it should get a creamy look to it. In a mixing bowl combine the flour and salt followed by the yeast & water mixture. Finally, add the infused or plain olive oil. I personally combine this in a stand mixer using a dough hook on a low speed until the dough forms a ball. Once it combines I flour a dry surface and like the original recipe says, knead the dough for close to 10 minutes. Form into a nice ball and rest the dough in a lightly oiled glass or metal bowl covered with a cloth at room temperature. Unlike the original recipe I let my dough rise for 1.5 hrs. It doesn't get huge but it does rise and has a really beautiful velvety texture. After the resting period place the dough back on a floured surface and roll out your dough to a traditional 10" round pie and create a nice 1/2" - 3/4" folded edge for the crust. You can cook on a pizza sheet or preferably pizza stone if you have one. Be sure to flour the sheet or stone to keep the pie from sticking.
I crush whole tomatoes by hand. Always have, always will. If you aren't comfortable with this method you can use a potato smasher or food mill. Add roughly a tsp of salt to the hand crushed tomato's. Evenly spread by hand your crush tomato's on the pie, a little but of the liquid is useful too for moisture, don't only apply the full tomato's. Add your basil and place the sliced mozzarella as you like. Finally, I put a light drizzle of the infused olive oil over the top and in my oven the bake time was about 11 minutes. Check your pizza starting at the 8 minute mark as every oven cooks differently, especially at these higher temps.
Crack open the vino.