Pizza Margherita
- For the Crust:
- 5 tsp. Active dry yeast
- 2.25 C Warm water
- 2 tsp. Malt syrup
- .25 C Olive oil
- 5 C Bread flour
- 1 Tbs. Sea salt
- All Purpose Flour
- Semolina Flour
- For the topping:
- 1 C Grated Parmesan
- 1 C Loose Basil, shredded
- 2 lb. Tomatoes (Vine)
- 1 lb. Fresh Mozzarella
- Olive oil
- Sea Salt
- Fresh Ground Pepper
- Form the dough into a ball, put in lightly oiled bowl, and cover. Let dough rise in warm draft free spot for 1.5 hours, then punch down, cover, and refrigerate overnight. Pre-heat oven to 500 degrees F. Let heat for 30 minutes. Remove dough from bowl, cut in half, form ball, and let rest for 10 minutes. Roll out to 12-14", dust pizza paddle with semolina. Dress pizza with toppings, and put in oven. Bake until crust is crisp, add olive oil, sea salt, and basil when done cooking. Serve hot in wedges.
crust, active dry yeast, water, malt syrup, olive oil, bread flour, salt, flour, flour, parmesan, loose basil, tomatoes, fresh mozzarella, olive oil, salt, ground pepper
Taken from www.epicurious.com/recipes/member/views/pizza-margherita-50170342 (may not work)