Best Margherita Pizza

Name: Best Margherita Pizza
Ingredients: 2 1/2 cups unbleached all-purpose flour, plus more, to taste, for dusting the work surface, the dough, and the pizza peel; 1 teaspoon granulated sugar; 1/2 teaspoon active dry yeast; 3/4 teaspoon kosher salt; 7 ounces water, warmed to 105-115 degrees F; 1 tablespoon extra-virgin olive oil, plus more, to taste, for greasing the bowl; 2 tablespoons semolina flour, for dusting the pizza peel; 1 cup canned puréed or crushed tomatoes; 3 fresh cloves garlic, grated or pressed; 1 teaspoon extra-virgin olive oil; kosher salt, to taste; 1/4 teaspoon freshly ground black pepper; 2 teaspoons extra-virgin olive oil, divided; 2 tablespoons Parmigiano-Reggiano cheese, finely grated, divided; 7 ounces fresh mozzarella cheese, not packed in water, cut into 1/2-inch cubes, and patted dry with paper towels, divided; 3 large fresh basil leaves, torn, divided; Parmigiano-Reggiano cheese, to taste, finely grated; 2 large fresh basil leaves, shredded, divided; dried red pepper flakes, to taste

recipesdirect.com

Hold the delivery! Best Margherita Pizza will convince you to never call for takeout again! This homemade pizza dough is the perfect foundation for the zesty tomato sauce, creamy Parmigiano-Reggiano...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipesdirect.com.

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Cooking tools:

Pizza stone
Pizza peel
Oven
Mixing bowl
Whisk
Wooden spoon
Spoon
Baking sheet
Kitchen towel
Plastic wrap
Paper towel
Plate
Cutting board

Ingredients

2 1/2 cups unbleached all-purpose flour, plus more, to taste, for dusting the work surface, the dough, and the pizza peel
1 teaspoon granulated sugar
1/2 teaspoon active dry yeast
3/4 teaspoon kosher salt
7 ounces water, warmed to 105-115 degrees F
1 tablespoon extra-virgin olive oil, plus more, to taste, for greasing the bowl
2 tablespoons semolina flour, for dusting the pizza peel
1 cup canned puréed or crushed tomatoes
3 fresh cloves garlic, grated or pressed
1 teaspoon extra-virgin olive oil
kosher salt, to taste
1/4 teaspoon freshly ground black pepper
2 teaspoons extra-virgin olive oil, divided
2 tablespoons Parmigiano-Reggiano cheese, finely grated, divided
7 ounces fresh mozzarella cheese, not packed in water, cut into 1/2-inch cubes, and patted dry with paper towels, divided
3 large fresh basil leaves, torn, divided
Parmigiano-Reggiano cheese, to taste, finely grated
2 large fresh basil leaves, shredded, divided
dried red pepper flakes, to taste