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
$Id: pizza_margherita,v 1.2 2018/11/26 04:48:07 deaven Exp $
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