| Total: | 2 hr 45 min |
| Prep: | 35 min |
| Inactive: | 2 hr |
| Cook: | 10 min |
| Yield: | 8 servings (two 12-inch pizzas) |
| Total: | 2 hr 45 min |
| Prep: | 35 min |
| Inactive: | 2 hr |
| Cook: | 10 min |
| Yield: | 8 servings (two 12-inch pizzas) |
Ingredients
- 1 14.5-ounce can whole peeled tomatoes, crushed by hand
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 1 clove garlic, grated
- 1/4 to 1/2 teaspoon red pepper flakes
- Kosher salt
- 6 ounces fresh mozzarella, thinly sliced
- 1 teaspoon active dry yeast
- 2 teaspoons sugar
- 1 tablespoon extra-virgin olive oil, plus more for the bowls
- 3 cups all-purpose flour, plus more for dusting
- Kosher salt
Instructions
- Make the dough: Combine the yeast, 1 cup warm water (about 100 degrees F) and the sugar in a food processor and pulse once to combine. Let sit until foamy, 5 to 10 minutes. Add the olive oil and pulse to combine. Mix the flour and 2 teaspoons salt in a medium bowl; add to the food processor and pulse until the dough pulls away from the side and gathers around the blade.
- Turn the dough out onto a lightly floured surface and form into 2 even balls. Transfer to 2 lightly oiled bowls; cover with plastic wrap and let rise in a warm place until doubled in size, 2 to 4 hours. (You can make the dough ahead; wrap in plastic and refrigerate up to 1 week or freeze up to 2 months. Bring to room temperature before using.)
- Set a pizza stone or large baking sheet on the lowest oven rack and preheat to 500 degrees F. Meanwhile, make the topping: Combine the tomatoes, olive oil, garlic, red pepper flakes and 1 teaspoon salt in a bowl.
- Stretch 1 ball of dough into a 12-inch round on a lightly floured pizza peel or inverted baking sheet. Spread about 1/2 cup of the tomato mixture on the dough, leaving a 1/2-inch border. Top with half of the mozzarella, then brush the edge lightly with olive oil.
- Slide the pizza onto the hot stone or baking sheet and bake until the crust is golden and the cheese is bubbling, 8 to 10 minutes. Transfer to a cutting board and let cool 2 minutes before slicing. Repeat to make the second pizza.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 294 |
| Total Fat | 10 g |
| Saturated Fat | 4 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 10 g |
| Cholesterol | 17 mg |
| Sodium | 294 mg |
| Serving Size | 1 of 8 servings |
| Calories | 294 |
| Total Fat | 10 g |
| Saturated Fat | 4 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 10 g |
| Cholesterol | 17 mg |
| Sodium | 294 mg |
Reviews
I wasn’t impressed with the crust, but my 10-month old baby loved it. I added pepperoni at the request of my meat-loving husband (it’s not much of a margherita pizza without the basil anyway). Not bad, but probably wouldn’t make it again.
are you guys crazy? Where is the basil. OMG
This is my first time making a crust. I will use more water so I can make a thinner crust. I did note the dough seemed dry when I removed it from the food processor
this crust is tough, take the time to make it without you food processer, sauce is fine.