Pizza Margarita

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Marinara Pizza Sauce


1 cup Italian crushed tomatoes

1 tablespoon extra virgin olive oil

1 garlic clove, thinly sliced

¼ teaspoon red pepper flakes

1/2 dried Italian seasoning

Salt and black pepper


Dough


1 teaspoon instant yeast

1 teaspoon honey

1 cup lukewarm water

3 cups bread flour

1 teaspoon salt

1 tablespoon extra virgin olive oil


Topping


½ cup grated Parmesan cheese

12 oz sliced fresh mozzarella

A large handful of fresh basil leaves

Olive oil

Directions


For the dough


Combine all the ingredients for the dough in the large bowl of an electric mixer and with Cthe paddle attachment mix until the ingredients come together around the paddle. Attach the dough hook and knead the dough for 5-6 minutes. Place in a greased bowl, cover, and let rise until doubled.


For an overnight rise: Spray a large ziplock plastic bag with olive oil cooking spray. Place the dough in the bag and close the top. Place the bag in the refrigerator overnight. When ready to make the pizza, remove the bag from the refrigerator 30 minutes before making the pizza.


Turn the oven to 450 degrees F and let the oven heat for 30 minutes.


For the sauce


Combine the sauce ingredients in a mixing bowl


For the pizza


Prepare the crust: flour your hands lightly and pat the dough evenly into a lightly oiled 16″ pizza pan.


Brush the dough lightly with olive oil.

Spread the tomato sauce evenly over the dough leaving a ½-inch border. Sprinkle the Parmesan cheese over the sauce,


Bake the pizza on the bottom rack of the oven for 15 minutes. Remove the pizza from the oven and cover the baked dough with fresh mozzarella slices and basil leaves.


Bake 8-10 minutes until the cheese has melted and the crust is lightly brown.


Let stand 5 minutes before slicing.


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