3 1/2 to 4 cups bread flour, plus more for rolling
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons kosher salt
1 1/2 cups water, 110 degrees F (warm enough to dissolve yeast)
2 tablespoons olive oil, plus 2 teaspoons
3 garlic cloves minced
1 tomato, sliced
2 cup shredded mozzarella cheese
1/2 cup parmaesan cheese (optional)
5 fresh basil leaves, cut in half
salt and pepper
red pepper flakes (optional)
Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
Spread a small amount of olive oil just to coat the rolled out pizza dough. Spread out chopped garlic on top, following with the tomatoes and basil leaves. Evenly put mozzarella cheese all over pizza and put a pinch of salt and pepper for taste. Bake at 410 degrees for 10 min, or until crust is golden brown.
When pizza is done immediately put the parmesan on top of pizza and red pepper flakes to your liking.
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