"Inspired by the pizza at Bar Del Corso, this Pizza Margherita features tomato sauce, mozzarella, and basil, with just a hint of sea salt." — Allrecipes
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3 1/2 cups
1 (.25 ounce) package
active dry yeast
flour for dusting
fresh mozzarella cheese
sea salt to taste
This makes a delicious pizza. It takes some time and effort but well worth it. I followed as directed and had excellent results. My first time baking a pizza on a stone, will not make one any other way now. I made only 1 pizza, wrapped remaining 3 balls with plastic wrap and put in fridge. Next day removed one, let come to room temp and punched back down. Made pizza, came out as perfect as the first. The whole family loved this pizza. Thank you for the recipe.
I have to ask, did a lot of you buy the pizza dough? I rechecked the ingredients over and over....this dough was totally unworkable. I'm confused as to why this wasn't a problem for others.
Very quick, easy and came out great. I preheated my oven a bit before placing the bowl of dough in it and it doubled in about 20 minutes.
I substitute 1/4 cup cornmeal for flour. I've also found that whole milk mozzarella is easier to handle in a semi-frozen state and I cube it instead of just slice it.
My "pizza sauce" is little more than a can of drained plum tomatoes which I puree with an immersion blender and add a little bit of olive oil, black pepper, a pinch of sugar and a pinch of sea salt. Simple.
this recipe was great, I used a small amount of honey in place of the sugar
This pizza was delicious but I couldn't quite figure out how to get the sliced mozzarella to cover the entire pie once cooked. I followed the directions but my pizza was not covered in the cheese. Next time I may opt for shredded mozzarella instead.
Best recipe for pizza ever!! The dough came out perfect. We used home grown veggies on it and it came out perfect. I love this recipe. God Bless the one who developed it.
Delicious and fresh! I did not use pizza sauce, instead I used sliced homegrown tomatoes that I lightly salted and let drain in a strainer to get the excess liquid out. The dough was super easy to make and I used whole wheat flour to replace a cup of AP flour. So simple.
* Percent Daily Values are based on a 2,000 calorie diet.
Authentic Pizza Margherita
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 333
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