Pizza Margherita

Enjoy this traditional pizza with a thin crust.


Details

Difficulty

Beginner

Yield

1 (12-inch) pizza

Prep Time

15 minutes

Bake Time

12 to 15 minutes

Ingredients


  • Thin Crust:
  • 1-1/4 to 1-3/4 cups all-purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Pizza Crust Yeast
  • OR Fleischmann's® RapidRise Yeast
  • 1-1/2 teaspoons sugar
  • 3/4 teaspoon salt
  • 1/2 cup very warm water (120 to 130°F)*
  • 2 tablespoons extra virgin olive oil
  • Toppings:
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon minced fresh garlic
  • Freshly ground sea salt grinder
  • 2 medium tomatoes, thinly sliced
  • 1/4 cup chopped fresh basil***
  • 1 cup (4 ounces) shredded Italian blend cheese
  • 1 teaspoon Italian herb seasoning

Directions


Preheat oven to 425°F.

Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl.  Add very warm water and oil; mix until well blended, about 1 minute. 
Gradually add enough remaining flour to make a soft dough.  Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.

Pat dough with floured hands to fill greased pizza pan or baking sheet.  OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet.  Form a rim by pinching the edge of the dough.

For toppings:  Combine oil and garlic; brush over crust.  Top with freshly ground sea salt.  Add tomato slices and basil; sprinkle with cheese.  Finish with a sprinkle of Italian herb seasoning.

Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.

*If you don't have a thermometer, water should feel very warm to the touch.

**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking.  Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion.  Rotate dough a quarter turn and repeat the "fold, push and turn" steps.  Keep kneading dough until it is smooth and elastic.  Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.

***To easily chop fresh basil, stack basil leaves and tightly roll.  Slice into thin strips.