Classic Margherita

Υλικά

For the sauce

1 cloves garlic minces

1 (14.5 ounce) can San Marzano whole tomatoes

1 tablespoons olive oil

1 teaspoon granulated sugar

1 teaspoon balsamic vinegar

3/4 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

For the pizzas

1 recipe perfect pizza dough, at room temperature for 1 hour

Corn meal or semolina flour, as needed

Extra virgin olive oil for garnishing and brushing crust

15 to 20 fresh basil leaves, torn into pieces

1 lb fresh mozzarella cheese or buffalo mozzarella, torn into bite size pieces

Flaky sea salt

Οδηγίες

Place a heavy pizza stone on the rack in bottom 3rd of oven, and heat the oven to 500°F.

Make the sauce:

Drain liquid from tomatoes and transfer to small bowl. Use immersion blender, pulse 3 or 4 times until pureed. Stir in the garlic and EVOO.

Prepare the pizza:

Start to roll out the dough. Dust wok surface with flour. Dust a 12-inch piece of parchment paper with cornmeal and place the dough on it. Use the heel of your hand to press the dough flat. Work from the middle out to shape it into a 10-inch round with your hands or a rolling pin. The dough will stick to the parchment; if it starts to shrink back, wait a few minutes to let it relax and continue shaping.

Brush the dough with 1 teaspoon of the olive oil, then spread 1/4 cup of the sauce into a thin layer onto dough, leaving a 1/2-inch border.

Put the pizza on the peel - dusted with cornflour.

Bake for 4 minutes. Top the pizza with half of the mozzarella, leaving some space between the slices. Bake until the crust is golden brown and crisp and the cheese melts, 6 to 7 minutes more.

Remove the pizza from the oven. Immediately drizzle with 2 teaspoons of the olive oil. Scatter half of the basil on the pizza Cool for 2 minutes before slicing and serving. Repeat with the remaining dough and toppings.

Σημειώσεις

To serve - drizzle with EVOO, brush the crust with oil, sprinkle with basil leaves and flaky salt.