Artisan Margherita Pizza –

Name: Artisan Margherita Pizza –
Ingredients: 220g Fresh homemade dough, room temperature; 60g Pizza sauce; 75g Mozzarella ball, sliced, patted dry to remove excess moisture; Handful fresh basil leaves, roughly torn for garnish; 7oz Fresh homemade dough, room temperature; 2oz Pizza sauce; 2oz Mozzarella ball, sliced, patted dry to remove excess moisture; Step 1 Install the pizza stone in the oven and close the door.; Step 2 Press MODE until PIZZA is selected, use the dial to select ARTISAN, and set the time to 3 minutes. Press START/STOP to begin preheating (preheating will take approx. 18 minutes).; Step 3 On a lightly floured work surface, stretch and toss the dough by hand into a 25cm circle about 3mm inch thick.; Step 4 Evenly cover dough with pizza sauce, leaving a 1.5cm edge for the crust. Then evenly top with sliced mozzarella.; Step 6 When cooking is complete, remove pizza with peel and let rest for 2 minutes before garnishing with torn basil, cutting, and serving.

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NOTES: When using homemade dough, be sure to account for proving time. If a lighter output is desired, cook for 2½ minutes.

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Ingredients

220g Fresh homemade dough, room temperature
60g Pizza sauce
75g Mozzarella ball, sliced, patted dry to remove excess moisture
Handful fresh basil leaves, roughly torn for garnish
7oz Fresh homemade dough, room temperature
2oz Pizza sauce
2oz Mozzarella ball, sliced, patted dry to remove excess moisture
Step 1 Install the pizza stone in the oven and close the door.
Step 2 Press MODE until PIZZA is selected, use the dial to select ARTISAN, and set the time to 3 minutes. Press START/STOP to begin preheating (preheating will take approx. 18 minutes).
Step 3 On a lightly floured work surface, stretch and toss the dough by hand into a 25cm circle about 3mm inch thick.
Step 4 Evenly cover dough with pizza sauce, leaving a 1.5cm edge for the crust. Then evenly top with sliced mozzarella.
Step 6 When cooking is complete, remove pizza with peel and let rest for 2 minutes before garnishing with torn basil, cutting, and serving.