Pizza Margherita

Ingredientes

• 3 tablespoons extra virgin olive oil, plus more for greasing the bake pan
• 6 ounces fresh mozzarella
• 8 basil leaves
• 2 tablespoons grated parmesan
• 1/2 teaspoon dry instant yeast
• 8 ounces warm water
• 1 teaspoon extra virgin olive oil, plus more for greasing bowl and bake pan
• 1 1/4 cup (162g) 00 flour (finely ground Italian flour)
• 1 cup (114g) all-purpose flour
• 1 teaspoon kosher salt
• 1 cup San Marzano tomatoes, crushed
• 2 garlic cloves, grated
• 1 teaspoon kosher salt
• 1 tablespoon extra virgin olive oil

Modo de preparo

1. 1

   The Night Before

2. 2

   Mix together the yeast: In a cup or bowl, mix together the yeast, water, and a teaspoon of olive oil. Set aside.

3. 3

   With hook attachment: In the bowl of a stand mixer, with hook attachment, add the flours and salt. Mix on medium-high speed for 30 seconds to evenly combine the dry ingredients. With the mixer still running, slowly pour in the yeast mixture and mix for 1 minute until a shaggy wet dough forms around the dough hook. Let the dough rest in the bowl for 15 minutes, uncovered.

4. 4

   Turn the mixer on medium-high speed for 2–3 minutes until a smooth dough forms around the dough hook. Lightly coat a bowl with olive oil and scrape the dough into the greased bowl. Cover loosely with plastic wrap, refrigerate overnight to proof.

5. 5

   The Day Of: Lightly grease the bake pan with oil and place the chilled dough in the center. Let the dough rest at room temperature for 20 minutes, uncovered, to relax the gluten and make it easier to stretch.

6. 6

   Preheat the large Wonder Oven® to 450°F on Bake.

7. 7

   Combine the sauce ingredients: While the dough is resting, combine the sauce ingredients into a bowl.

8. 8

   Use your fingertips: After 20 minutes, use your fingertips to press and pull the dough to the edges of the pan.

9. 9

   Spoon the pizza sauce evenly over the dough, leaving a ½-inch border on all sides. Tear the mozzarella into 2-inch pieces and distribute it evenly over the pizza. Drizzle the top with 3 tablespoons of olive oil.

10. 10

    Place the pizza in the preheated oven’s bottom slot and bake for 20–22 minutes until the crust is golden all around. Carefully remove the pizza and top with basil and parmesan cheese. Allow the pizza to rest for 5 minutes before slicing.

11. 11

    You can save the proofed pizza dough for a later date. Store the dough in a lightly greased zip top bag, it will keep for 3 months frozen. Thaw in the fridge overnight before using.