What are we doing for pizza dough?
Pizza Margherita
Credit: Christopher Hirsheimer
MAKES 2 12" PIZZAS
Ripe tomatoes are best for the sauce; if your tomatoes lack flavor, add tomato purée.
2 lbs. very ripe fresh plum tomatoes
Salt
16 small fresh basil leaves (or larger ones torn into pieces)
1⁄4 cup extra-virgin olive oil
1⁄2 cup tomato purée (optional)
1⁄2 lb. fresh mozzarella, sliced
Master Pizza Dough
1. Drop tomatoes in a medium pot of boiling water for 10 seconds, then cool in a bowl of cold water. Slice off tops, slip off skins, and squeeze out seeds. Finely chop tomatoes.
2. Place tomatoes in a colander, sprinkle with salt, and drain for 20 minutes. Transfer to a medium bowl, stir in basil and olive oil (and tomato purée, if needed), and adjust seasoning. Spread tomato mixture evenly over pizza dough, place mozzarella slices on top, and bake at highest setting for 12–15 minutes.
Ratings & Reviews (3)
Your recipe for the pizza is wrong. It is instead the recipe for the sauce not the pizza.
Hi Shindachan, thanks for your comment! The final ingredient listed is a link to our recipe for Master Pizza Dough; if that's not working for you, try this direct link: http://saveur.com/food/classic-recipes/Master-Pizza-Dough-50624.html
Pizza Margherita
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