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Margherita Pizza
Ingredients
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2 cups all-purpose flour
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1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Crust Yeast
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OR Fleischmann's® RapidRise Yeast
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1-1/2 teaspoons sugar
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3/4 teaspoon salt
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2/3 cup very warm water (120° to 130°F)
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3 tablespoons Mazola® Extra Virgin Olive Oil
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Toppings
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Olive oil, for drizzling
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1 cup tomato sauce, or to taste
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4 ounces buffalo mozzarella, drained
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6 fresh basil leaves
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Salt and pepper, to taste
Directions
Preheat oven to 425°F.
Combine flour, yeast, sugar and salt in a large bowl. Stir in very warm water and olive oil.
Combine flour, yeast, sugar and salt in a large bowl. Stir in very warm water and olive oil.
Transfer to a lightly floured surface and knead for 4 to 6 minutes. Add more flour if dough is too sticky. The surface should be smooth and elastic.
Cover and let rest for 10 minutes. Roll out the dough and place on a rimmed sheet pan or preheated pizza stone drizzled with olive oil. Top with tomato sauce, buffalo mozzarella, fresh basil, salt, pepper, and a bit more olive oil as desired.
Bake for 15 minutes or until done depending on the size and thickness of your crust.
Recipe courtesy of Grace Choi.
