ediblesf.com | 25 Margherita pizzas Makes two 12-inch pizzas Pizza dough Ingredients: 3 1/2 cups "00" flour (or high-quality bread flour) 1 1/4 cups warm water (about 100°F) 1 packet (7g) active dry yeast 1 1/2 tsp fine sea salt 1 tbsp extra virgin olive oil Tomato sauce Ingredients: 1 lb ripe farm tomatoes (San Marzano, Roma, or heirloom) 1 small clove garlic, lightly crushed 1 tbsp extra virgin olive oil Sea salt, to taste Handful of basil leaves, torn For the toppings Ingredients: 8 oz fresh mozzarella (handmade or locally sourced) Fresh basil leaves Freshly grated Parmigiao Reggiano, for garnish Extra virgin olive oil, for finishing Instructions: Place baking steel or stone on lowest rack. Preheat to maximum temperature (500-550°F) for 45-minutes (steel) or 1 hour (stone). Use convection, if available, only during preheating. Make the dough: Dissolve yeast in warm water; let foam 5–10 minutes. Mix flour and salt. Add yeast mixture and oil. Knead 8–10 minutes, until smooth. Rise in oiled bowl until doubled, 1–11/2 hours. Prepare the Sauce: Blanch, peel, and crush tomatoes by hand. Sauté garlic in oil until fragrant. Add tomatoes, simmer 15 minutes. Season with salt, add torn basil. Remove garlic. Heat the Oven: Preheat as directed above. Shape and Top: Divide dough in half. Hand-stretch each to 12 inches. Spread thin sauce layer, torn mozzarella, basil leaves. Bake: Launch pizza onto steel/stone with floured peel. Bake 3–4 minutes, then broil 30–60 seconds for char. Total time: 4–6 minutes (steel) or 6–8 minutes (stone). Finish: Remove, drizzle with olive oil, add grated Parmigiano. Rest 1 minute before slicing. 1
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