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Pizza margherita
Ingredients: Makes 4 10-inch pizzas
2 cups pizza sauce, prepared or homemade tomato sauce
4 oz. fresh mozzarella cheese, cut into 12 slices
8-16 fresh basil leaves
Directions:
1. Set a rack in the lower third of the oven. If using a pizza stone, set it on the rack.
Preheat the oven to 450°F.
2. Punch down the prepared pizza dough. Divide it into 4 equal pieces. Place dough on a
sheet pan, cover loosely with plastic wrap, and set in a warm place until the dough doubles
in size, about 30 minutes.
3. Sprinkle cornmeal on a work surface. Gently pat, pull and stretch a piece of dough into a 10-inch
circle. Sprinkle a rimless cookie sheet with cornmeal. Carefully transfer the circle onto the cookie
sheet. Top the dough with ½ cup of the sauce, spreading it within ½-inch of the edge using the
back of a spoon. Add 3 slices of cheese.
4. Bake until the dough is crisp and browned, about 10 minutes or use the baking sheet like a
pizza peel, slide the pizza onto the hot pizza stone and bake until crisp, about 8 minutes.
5. To bake multiple pizzas at the same time, place oven racks in the upper and lower third of the oven.
Shape the dough into 4 circles, transferring two each to two cornmeal-sprinkled sheet pans.
Top with sauce and cheese, then positioning pans on opposite sides of the oven, bake as above.
6. Top baked pizzas with fresh basil leaves. Serve and enjoy.
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