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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This traditional pizza with sauce, mozzarella and basil is from Nick Stellino and makes two 12 -15 pizzas. The no-cook pizza sauce goes together quickly and the leftovers can be used in another dish. Ingredients:
1 1/2 cups water, at 110 degrees |
3/4 tablespoon fast rising yeast |
1 teaspoon sugar |
4 cups bread flour or 4 cups unbleached all-purpose flour |
1 teaspoon salt |
3 tablespoons olive oil |
1 cup tomato sauce |
1/2 cup tomato paste |
1/4 teaspoon garlic salt |
1/4 teaspoon oregano |
3/4 tablespoon dried basil |
1 teaspoon sugar |
4 ounces bocconcini, cubed (fresh mozzarella) |
1 cup fresh basil, torn |
2 cups grated mozzarella cheese |
4 tablespoons olive oil |
fresh ground black pepper |
Directions:
1. Pizza Dough: Add yeast and sugar to water, whisk and set aside until foamy.
2. Add yeast mixture and oil to flour; mix and turn out onto lightly floured surface; knead 5 minutes (10 minutes if under stress or worried).
3. Place in oiled bowl, loosely covered with plastic wrap or clean towel; allow to rise in warm place until doubled in size, 45-60 minutes.
4. Divide dough in half and roll out two 12 -15 pizza crusts.
5. Pizza Sauce: Place all ingredients in food processor and pulse 10 times.
6. Finish: Spread 1/2 cup Pizza Sauce on each pizza (reserve the remaining sauce for another use); scatter each with half the cubed boconcini, basil and grated mozzarella; drizzle with half the olive oil and add pepper.
7. Bake topped pizza at 500° for 10-12 minutes.
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