Ingredients
-
-
1 1/2
-
3/4
-
1
-
4
-
1
-
3
-
-
1
-
1/2
-
1/4
-
1/4
-
3/4
-
1
-
Directions
Pizza Margherita, This traditional pizza with sauce, mozzarella and basil is from Nick Stellino and makes two 12 -15 pizzas The no-cook pizza sauce goes together quickly and the leftovers can be used in another dish , Though I didn’t use the Margherita topping I have been using your pizza dough and sauce recipe for about 8 weeks (every Friday night) I love both the base and the sauce recipes and have even doubled them and frozen half for the following Friday night pizza!! I think you should consider posting them seperately for those who have their favourite toppings and are just looking for the dough or sauce recipe , This traditional pizza with sauce, mozzarella and basil is from Nick Stellino and makes two 12 -15 pizzas The no-cook pizza sauce goes together quickly and the leftovers can be used in another dish
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Steps
|
1
Done
|
Pizza Dough: Add Yeast and Sugar to Water, Whisk and Set Aside Until Foamy. |
|
2
Done
|
Add Yeast Mixture and Oil to Flour; Mix and Turn Out Onto Lightly Floured Surface; Knead 5 Minutes (10 Minutes If Under Stress or Worried). |
|
3
Done
|
Place in Oiled Bowl, Loosely Covered With Plastic Wrap or Clean Towel; Allow to Rise in Warm Place Until Doubled in Size, 45-60 Minutes. |
|
4
Done
|
Divide Dough in Half and Roll Out Two 12"-15" Pizza Crusts. |
|
5
Done
|
Pizza Sauce: Place All Ingredients in Food Processor and Pulse 10 Times. |
|
6
Done
|
Finish: Spread 1/2 Cup Pizza Sauce on Each Pizza (reserve the Remaining Sauce For Another Use); Scatter Each With Half the Cubed Boconcini, Basil and Grated Mozzarella; Drizzle With Half the Olive Oil and Add Pepper. |
|
7
Done
|
Bake Topped Pizza at 500 For 10-12 Minutes. |
