Pizza Margherita
Makes three 12-inch pizzas If you don’t have yeast on hand (or the motivation to make the dough!), we bet your local pizza restaurant would be happy to sell you some to-go dough. Set out toppings for a fun make-your-own pizza activity to help beat cabin fever.

Ingredients

Dough 3 cups (1 lb 8…

CIA FOODIES


Pizza Margherita

Makes three 12-inch pizzas If you don’t have yeast on hand (or the motivation to make the dough!), we bet your local pizza restaurant would be happy to sell you some to-go dough. Set out toppings for a fun make-your-own pizza activity to help beat cabin fever.

Ingredients

Dough
  • 3 cups (1 lb 8 oz) water, warmed to about 100°F
  • 2 teaspoons instant dry yeast
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons kosher salt
  • 5 1/4 cups (1 lb 8 oz) all-purpose flour
  • Cornmeal or all-purpose flour, for dusting
Quick Marinara Sauce
  • 1/4 cup olive oil
  • 2 cups finely chopped onion
  • 4 garlic cloves
  • 2 lb 8 oz canned plum tomatoes, preferably San Marzano (4 cups)
  • Salt, as needed
  • Cracked black pepper, as needed

Directions

  1. To prepare the dough: Place the water, yeast, olive oil, and salt in the bowl of an electric mixer fitted with the dough hook. Add the flour and mix on medium speed until an elastic, homogenous dough forms.
  2. Transfer the dough to a large bowl or container and allow it to rest at room temperature until it has doubled in size, about 45 minutes. Fold the dough over on itself to release any gas that has built up.
  3. Meanwhile, make the sauce: Heat the oil in a medium sauce pot over medium heat and sauté the onions and garlic until aromatic, 6 to 8 minutes.
  4. Add the tomatoes to the pot, crushing them with your fingers while adding them. Cook the sauce until thickened, about 45 minutes, seasoning with salt and pepper as the sauce cooks.
  5. Purée the sauce using a food mill and adjust the seasoning.
  6. Once the dough has doubled in size, cut the dough into three equal pieces. Cup them in your hands and roll them on a work surface in a circular motion to form nice even, round balls. Cover the balls with a clean dish towel and set aside to rest for 10 minutes to relax the gluten.
  7. Preheat the oven with a pizza stone, if using, to 450°F. Line a sheet pan with parchment paper and sprinkle with cornmeal.
  8. Flour a work surface and flatten a ball of dough out with your hands. Using a rolling pin, roll out the dough piece into a 12-inch round about. Be sure to keep the bottom floured as you roll so that it does not stick to the surface. Transfer to the parchment-lined sheet pan.

Copyright © 2022 The Culinary Institute of America

One Comment

  1. Cheese and basil are missing from the recipe

Leave a Comment