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*Ingredients*
FOR THE DOUGH
Cooking spray
1 1/4 cup lukewarm water
1 tbsp. granulated sugar
1 (1/4-oz.) packet active dry yeast (2¼ tsp.)
3 cup all-purpose flour
2 tsp. kosher salt
1/4 cup extra-virgin olive oil.
FOR THE PIZZA
Extra-virgin olive oil, as needed
1/4 cup cornmeal, divided
1 cup marinara, divided
16 oz. fresh mozzarella, thinly sliced, divided
Fresh basil leaves
Pinch red pepper flakes
*Instructions*
🧑🍳Grease a large bowl with cooking spray.
🧑🍳In a small bowl add water and sugar and stir to dissolve, then sprinkle over yeast and let sit until frothy, about 8 minutes.
🧑🍳In another large bowl, add flour, salt, and oil. Pour in yeast mixture, then mix until everything is combined and a shaggy dough begins to form.
🧑🍳Knead against sides of bowl until dough starts to come together, knead it, adding a pinch of flour if needed, until it feels elastic and only slightly tacky, 5 minutes.
🧑🍳Form into a tight ball, place into prepared bowl, and cover with a clean dish towel. Let rise in a warm spot in your kitchen until doubled in size, about 1 hour and 30 minutes.
🧑🍳Gently punch down dough, then divide in 2, and roll into balls. At this point, you can freeze one, or make two pizzas.
🧑🍳Let dough balls rest as you preheat oven to 500° and grease a large baking sheet with olive oil.
🧑🍳Sprinkle all over with 2 tablespoons cornmeal.
🧑🍳On your work surface, gently flatten one ball of dough and roll with a rolling pin (or stretch with your hands) until about 12” in diameter (as thin as you can).
🧑🍳Carefully transfer to prepared baking sheet and brush dough all over with oil.
🧑🍳Then, add your 1/2 cup sauce to middle of dough and spread outwards with a spoon or ladle, leaving about 1” for the crust.
🧑🍳Top with half the slices of mozzarella. Bake until crust is golden and cheese is melty, about 15 minutes.
🧑🍳Top with fresh basil leaves, a drizzle of olive oil, and red pepper flakes.
Sources - delish.com
Photo credits - delish.com