The Best Pizza Margherita The Best Pizza Margherita

Food styling by Claire Stubbs | Prop Styling by Lara McGraw Image by: Maya Visnyei

The beauty of our twist on a pizza Margherita is in its simplicity. The no-cook tomato sauce, fresh mozzarella and basil don't need fussing over chewy and tender dough like this.

  • Prep time 10 minutes
  • Total time 1 hour & 45 minutes

Ingredients

Artisanal Pizza Dough:
  • 2 1/2 cups bread flour (approx)
  • 1 8 g pkg quick-rising instant dry yeast
  • 1 1/2 teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  • 1 cup carbonated spring water
  • No-Cook Pizza Sauce (recipe in Method)
  • 2 125 g balls fresh mozzarella , drained, patted dry and sliced
  • 10 basil leaves

Method

Get the recipe: No-Cook Pizza Sauce

Artisanal Pizza Dough: Generously sprinkle baking sheet with  our; set aside. In large bowl, using fork, stir together  our, yeast and salt; using fork, stir in oil and carbonated water until ragged dough forms.

Turn out onto lightly floured work surface; knead just until smooth, 30 seconds to 1 minute. Shape dough into 2 balls, pinching bottoms (to maintain round shape); transfer to prepared pan, dusting with more  our. Cover with plastic wrap; let rise in warm draft-free place until doubled in size, about 1 hour.

Place pizza stone or inverted heavy baking sheet in oven; preheat to 500°F. Sprinkle two 12-inch squares of parchment paper with  our. Place 1 ball of dough, bottom side up, on 1 square of prepared parchment; using 2 fingers, press edge to create 1-inch border. Using palms, toss dough back and forth between hands without touching border; using fisted knuckles, stretch to 12-inch circle. Return dough to prepared parchment; evenly spread with 1⁄3 cup of the No-Cook Pizza Sauce, leaving 1-inch border. Top with half of the mozzarella; let stand for 5 minutes.

Transfer pizza with parchment to pizza stone; bake until cheese is golden and crust is browned, 12 to 13 minutes. Remove from oven; top with 5 of the basil leaves. Repeat with remaining ingredients.

Makes 2 pizzas, each about 6 to 8 servings.

Nutritional facts Per each of 8 servings: about

  • Fibre 2 g
  • Sodium 755 mg
  • Sugars 1 g
  • Protein 11 g
  • Calories 294
  • Total fat 14 g
  • Potassium 125 mg
  • Cholesterol 22 mg
  • Saturated fat 5 g
  • Total carbohydrate 32 g
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The Best Pizza Margherita

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