Vegetarian/Pizza Margherita
| A: | 200g warm water |
| 8g salt | |
| 2g dry yeast | |
| 4g olive oil | |
| B: | 153g 00 flour |
| 153g white flour | |
| C: | 6T tomato sauce |
| 2T olive oil | |
| 6oz fresh mozzarella cheese | |
| 8 basil leaves, torn into small pieces | |
| 1. | Combine (A) in small bowl. Pour into (B) and knead just to combine. Let rest fo 15 minutes, then knead another 3 minutes. Divide into 2 equal balls, store on floured surface under damp towel for 3-4 hours, or up to 24 hours refrigerated. |
| 2. | Place dough on floured surface, use hands to shape edge and stretch into desired shape. |
| 3. | Top each pie with half of (C), bake in 500-800F oven on stone surface 4-8 minutes. |
Servings: 8