Pizza Margherita From the Kitchen of Michael J. Waddell, 2005-05-28 Traditional pizza margherita recipe from Italy

Prep Time:  1.5 hours Cook Time:  15 minutes Categories:  Italian  Entree  No Eggs Yields:  2 half-sheet pizzas

Directions

1. Proof the yeast in the tepid water.
2. Combine the yeast, water, flour, 1 Tbsp olive oil and a pinch of salt in one of the mixing bowls.
3. Kneed the dough until firm, elastic and shiny.
4. Roll the dough into a ball, cover with plastic wrap and a clean tea towel and allow to rise for 1 hour.
5. While the dough is rising, combine the tomatoes, garlic, 1 Tbsp olive oil, 1 Tsp salt and half of the basil leaves in the second mixing bowl.
6. Crush the tomatoes by hand to combine the mixture. Leave to marinate while the dough rises.
7. After the dough has doubled in size, punch down the dough and divide it in half.
8. Preheat the oven to 425 degrees F.
9. Cover the surface of each baking pan with 1 Tbsp olive oil and sprinkle with kosher salt.
10. Roll each dough ball with a rolling pin on a floured surface until it is the size of one of the baking pans.
11. Place each rolled dough into a baking pan and press the edges into the corners of the pan.
12. Add the tomatoes to the pizzas, reserving a little of the juice, and drizzle with olive oil.
13. Bake for 10 minutes.
14. Remove from oven and add the cheese and the remaining basil leaves. Drizzle with olive oil, parmesean and the remaining tomato juice.
15. Bake for 5 minutes. Eat Immediately.