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
Artisanal Pizza Dough:
Get the recipe: No-Cook Pizza Sauce
Artisanal Pizza Dough: Generously sprinkle baking sheet with flour; set aside. In large bowl, using fork, stir together flour, 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 flour. 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 flour. 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