Pizza Margherita

Photo: Romulo Yanes; Styling: Philippa Brathwaite

Because this classic Neapolitan-style pizza is so simple, it depends on quality ingredients: Use the best fresh mozzarella and basil you can find for this Pizza Margherita.

Yield: 5 servings (serving size: 2 wedges)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 421
  • Fat: 10.9g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 1g
  • Protein: 16.9g
  • Carbohydrate: 62.8g
  • Fiber: 6.5g
  • Cholesterol: 22mg
  • Iron: 4.4mg
  • Sodium: 754mg
  • Calcium: 267mg

Ingredients

  • 1 cup warm water (100° to 110°), divided
  • 10 ounces bread flour (about 2 cups plus 2 tablespoons)
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 4 teaspoons olive oil
  • 3/4 teaspoon kosher salt, divided
  • Cooking spray
  • 1 tablespoon yellow cornmeal
  • 3/4 cup Basic Pizza Sauce
  • 1 1/4 cups (5 ounces) thinly sliced fresh mozzarella cheese
  • 1/3 cup small fresh basil leaves

Preparation

  1. 1. Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture, oil, and 1/2 teaspoon salt to flour mixture; mix 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.
  2. 2. Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Press dough out to a 12-inch circle on a lightly floured baking sheet, without raised sides, sprinkled with cornmeal. Crimp edges to form a 1/2-inch border. Cover dough loosely with plastic wrap.
  3. 3. Position an oven rack in the lowest setting. Place a pizza stone on lowest rack. Preheat oven to 550°. Preheat the pizza stone for 30 minutes before baking dough.
  4. 4. Remove plastic wrap from dough. Sprinkle dough with the remaining 1/4 teaspoon salt. Spread Basic Pizza Sauce evenly over dough, leaving a 1/2-inch border. Arrange cheese slices evenly over pizza. Slide pizza onto preheated pizza stone, using a spatula as a guide. Bake at 550° for 11 minutes or until the crust is golden. Cut pizza into 10 wedges, and sprinkle evenly with basil.
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