Margherita Pizza

Author

NuWave

Servings

4

Category

Main Dishes

Ingredients

• 2 1⁄2 c (317.5g) “00” pizza flour
• 1 t (4g) sugar
• 1⁄2 t (1.75g) active dry yeast
• 1⁄2 t (3g) sea salt
• 1⁄2 c (118g) warm water
• 1 T (14g) extra-virgin olive oil
• 1 c (55g) sun-dried tomatoes
• 1⁄2 c (113g) tomato sauce
• 3 cloves garlic, minced
• Sea salt, as needed
• Freshly ground black pepper, as needed
• 3 T (15g) grated Parmesan cheese
• 8 oz (227g) fresh mozzarella cheese
• 6 basil leaves

Directions

1. In a bowl, combine the flour, sugar, yeast, and salt.
2. Add in the warm water and oil and combine these with the dry ingredients.
3. Scrape the dough out of the bowl and place it onto a floured surface. Knead the dough until it becomes tacky.
4. Place the dough back into the bowl and cover. Set the bowl in a warm place.
5. Allow the dough to rise for about 90 min., or until the dough has doubled in size.
6. Once the dough has doubled, place it on a floured surface and roll it out into a round shape.
7. Place the Pizza Stone in the Bravo on the Cooking Rack in position 1. Preheat the Stone to 400°F (204°C) for 30 min.
8. Brush olive oil onto the dough, then spread tomato sauce on top. Sprinkle Parmesan cheese, mozzarella cheese, and basil onto the pizza and then top with sun-dried tomatoes.
9. Using the Pizza Peel, gently slide the pizza onto the heated Pizza Stone and set the Bravo to PIZZA. Cook for 12 min. at 400°F (204°C) with the top and bottom heat set to 30/70.
10. When done, using the Pizza Peel, remove your pizza from the Pizza Stone and let it rest for 3-4 min.