{"format":"dagwood/rgf@1","slug":"margherita-pizza","title":"Margherita Pizza","blurb":"A chewy, blistered crust with bright no-cook tomato sauce, fresh mozzarella and basil, made from scratch in an afternoon.","servings":2,"yield":"two 12 inch pizzas","tags":["pizza","vegetarian","baking","weekend"],"cuisine":"Italian","difficulty":"medium","image":"/img/margherita-pizza.webp","imageAlt":"A round margherita pizza with a puffy, charred crust, crushed tomato sauce, melted pools of fresh mozzarella and whole basil leaves","methods":[{"id":"steel","label":"Pizza steel or stone"},{"id":"sheetpan","label":"Sheet pan"}],"lines":[{"id":"pizza","name":"Pizza"},{"id":"dough","name":"Dough"},{"id":"sauce","name":"Tomato sauce"},{"id":"cheese","name":"Mozzarella"}],"ingredients":[{"id":"flour","name":"bread flour","qty":300,"unit":"g","line":"dough","subs":[{"name":"all-purpose flour","qty":300,"unit":"g","note":"Softer, less chewy crust, and a slightly stickier dough"},{"name":"00 flour","qty":300,"unit":"g","note":"Silky dough, but it browns less in a home oven"}]},{"id":"yeast","name":"instant yeast","qty":1,"unit":"tsp","line":"dough","subs":[{"name":"active dry yeast","qty":1.25,"unit":"tsp","note":"Stir it into the warm water first. The rise may take 15 minutes longer"}]},{"id":"dough-salt","name":"fine sea salt","qty":1,"unit":"tsp","line":"dough"},{"id":"water","name":"warm water","qty":195,"unit":"ml","prep":"about 100°F","line":"dough"},{"id":"dough-oil","name":"olive oil","qty":1,"unit":"tbsp","line":"dough"},{"id":"bowl-oil","name":"olive oil","qty":1,"unit":"tsp","prep":"for the bowl","line":"dough"},{"id":"tomatoes","name":"whole peeled tomatoes","qty":1,"unit":"can","prep":"14 oz","line":"sauce","subs":[{"name":"San Marzano tomatoes","qty":1,"unit":"can","note":"Sweeter and less acidic"},{"name":"crushed tomatoes","qty":1,"unit":"can","note":"No crushing needed, a little less fresh tasting"}]},{"id":"sauce-salt","name":"fine sea salt","qty":0.5,"unit":"tsp","line":"sauce"},{"id":"sauce-oil","name":"extra virgin olive oil","qty":1,"unit":"tbsp","line":"sauce"},{"id":"garlic","name":"garlic","qty":1,"unit":"clove","prep":"finely grated","line":"sauce","optional":true},{"id":"mozzarella","name":"fresh mozzarella","qty":8,"unit":"oz","line":"cheese","subs":[{"name":"low-moisture mozzarella","qty":8,"unit":"oz","note":"Browns more and won't weep, so you can skip draining"}]},{"id":"semolina","name":"semolina","qty":2,"unit":"tbsp","prep":"for the peel","line":"pizza","subs":[{"name":"all-purpose flour","qty":2,"unit":"tbsp","note":"Works, but the pizza slides off the peel less freely"}]},{"id":"basil","name":"fresh basil leaves","qty":12,"unit":"","line":"pizza"},{"id":"finish-oil","name":"extra virgin olive oil","qty":1,"unit":"tbsp","prep":"for drizzling","line":"pizza"}],"steps":[{"id":"preheat-steel","line":"pizza","verb":"Preheat","text":"Set the steel or stone on the upper middle rack and heat the oven as hot as it goes.","min":60,"hands":"off","after":[],"uses":[],"method":"steel","heat":"500 to 550°F","tool":"oven","why":"A steel needs a full hour to store enough heat to crisp the base."},{"id":"preheat-pan","line":"pizza","verb":"Preheat","text":"Set a rimmed sheet pan upside down on the lowest rack and heat the oven.","min":30,"hands":"off","after":[],"uses":[],"method":"sheetpan","heat":"500°F","tool":"oven","why":"A preheated, flipped pan works like a thin baking stone."},{"id":"mix-dough","line":"dough","verb":"Mix","text":"Stir {flour}, {yeast} and {dough-salt} in a large bowl. Add {water} and {dough-oil} and mix into a shaggy dough.","min":4,"hands":"on","after":[],"uses":["flour","yeast","dough-salt","water","dough-oil"]},{"id":"knead","line":"dough","verb":"Knead","text":"Knead the dough on a clean counter until smooth and springy. Set it in a bowl greased with {bowl-oil} and cover.","min":8,"hands":"on","after":["mix-dough"],"uses":["bowl-oil"]},{"id":"rise","line":"dough","verb":"Rise","text":"Let the dough rise somewhere warm until doubled.","min":90,"hands":"off","after":["knead"],"uses":[]},{"id":"divide","line":"dough","verb":"Divide","text":"Divide the dough in half, shape each piece into a tight ball, and cover with a towel.","min":3,"hands":"on","after":["rise"],"uses":[]},{"id":"rest-balls","line":"dough","verb":"Rest","text":"Let the balls rest until soft and relaxed.","min":20,"hands":"off","after":["divide"],"uses":[],"why":"Relaxed dough stretches thin without springing back."},{"id":"crush","line":"sauce","verb":"Crush","text":"Drain {tomatoes}, then crush them by hand or pulse a few times in a blender.","min":3,"hands":"on","after":[],"uses":["tomatoes"]},{"id":"season-sauce","line":"sauce","verb":"Season","text":"Stir in {sauce-salt}, {sauce-oil} and {garlic}.","min":1,"hands":"on","after":["crush"],"uses":["sauce-salt","sauce-oil","garlic"]},{"id":"tear","line":"cheese","verb":"Tear","text":"Tear {mozzarella} into 1 inch pieces and spread them on a paper towel lined plate.","min":2,"hands":"on","after":[],"uses":["mozzarella"]},{"id":"drain","line":"cheese","verb":"Drain","text":"Let the mozzarella drain in the fridge until you top the pizzas.","min":20,"hands":"off","after":["tear"],"uses":[],"optional":true,"tool":"fridge","why":"Fresh mozzarella holds water that would pool on the pizza as it bakes."},{"id":"shape-1","line":"pizza","verb":"Shape","text":"Stretch one ball into a 12 inch round with a slightly thicker rim and lay it on a peel dusted with {=semolina}.","min":4,"hands":"on","after":["rest-balls"],"uses":["semolina"]},{"id":"top-1","line":"pizza","verb":"Top","text":"Spread half the sauce over the dough, leaving the rim bare, and scatter over half the mozzarella.","min":2,"hands":"on","after":["shape-1","season-sauce","drain"],"uses":[]},{"id":"bake-1-steel","line":"pizza","verb":"Bake","text":"Slide the pizza onto the steel and bake until the crust is browned and the cheese is bubbling.","min":8,"hands":"off","after":["top-1","preheat-steel"],"uses":[],"method":"steel","heat":"500 to 550°F","tool":"oven","checks":[{"at":4,"text":"Rotate the pizza"}]},{"id":"bake-1-pan","line":"pizza","verb":"Bake","text":"Slide the pizza onto the hot pan and bake until the crust is browned and the cheese is bubbling.","min":11,"hands":"off","after":["top-1","preheat-pan"],"uses":[],"method":"sheetpan","heat":"500°F","tool":"oven","checks":[{"at":6,"text":"Rotate the pizza"}]},{"id":"shape-2","line":"pizza","verb":"Shape","text":"Stretch the second ball the same way and lay it on the peel, dusted again.","min":4,"hands":"on","after":["top-1"],"uses":[]},{"id":"top-2","line":"pizza","verb":"Top","text":"Top it with the rest of the sauce and mozzarella.","min":2,"hands":"on","after":["shape-2"],"uses":[]},{"id":"bake-2-steel","line":"pizza","verb":"Bake","text":"Bake the second pizza on the steel the same way.","min":8,"hands":"off","after":["top-2","bake-1-steel"],"uses":[],"method":"steel","heat":"500 to 550°F","tool":"oven","checks":[{"at":4,"text":"Rotate the pizza"}]},{"id":"bake-2-pan","line":"pizza","verb":"Bake","text":"Bake the second pizza on the pan the same way.","min":11,"hands":"off","after":["top-2","bake-1-pan"],"uses":[],"method":"sheetpan","heat":"500°F","tool":"oven","checks":[{"at":6,"text":"Rotate the pizza"}]},{"id":"serve","line":"pizza","verb":"Serve","text":"Scatter {basil} over the pizzas, drizzle with {finish-oil}, then slice and serve.","min":2,"hands":"on","after":["bake-2-steel","bake-2-pan"],"uses":["basil","finish-oil"]}],"serve":"serve","notes":["The schedule starts the oven early. For less wasted heat, turn it on when the dough is about halfway through its rise.","No peel? Build each pizza on parchment, slide it into the oven, and pull the paper out after 2 minutes.","Go light on sauce and cheese. Too much of either is the usual cause of a soggy center."],"license":"CC BY 4.0"}