Back to 4 servings 1 can crushed tomatoes, 14-oz, preferably San Marzano 3 clove garlic, minced 0.75 tsp salt 0.5 tsp sugar 0.5 tsp freshly ground black pepper 2 tbsp extra-virgin olive oil Flour, for stretching the dough 2 homemade pizza doughs, 1-lb 8 oz fresh mozzarella, not packed in water, cubed 0.5 cup freshly grated Parmigiano-Reggiano 0.5 cup roughly chopped fresh basil, lightly packed 1 tbsp cornmeal, for baking
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: For the sauce: In a medium bowl, stir together the crushed tomatoes, garlic, salt, sugar, pepper, and olive oil. Alternatively, blend in a small food processor or blender for a completely smooth sauce.2 Step 2: Preheat the oven to 500°F (260°C) and set an oven rack in the bottom position. Dust a 13 x 18-in (33 x 46-cm) baking sheet with half of the cornmeal.3 Step 3: On a lightly floured surface, use your hands to stretch and press one ball of dough into a 12-in (30-cm) round. Transfer to the cornmeal-dusted baking sheet and gently stretch it out again to maintain its shape.4 Step 4: Spread about 6 tablespoons (90 ml) of the sauce over the dough, leaving a ½-in (13-mm) border around the edges.5 Step 5: Slide the baking sheet into the oven and bake for 7 minutes, until the crust is partially cooked.6 Step 6: Remove from the oven and scatter half of the mozzarella cubes over the sauce, followed by half of the Parmigiano-Reggiano.7 Step 7: Slide the pan back into the oven and cook until the crust is golden brown and the cheese is melted and bubbling, about 4 minutes more.8 Step 8: Remove the pizza from the oven and transfer to a cutting board. Sprinkle with basil and slice. Repeat with the remaining pizza dough and ingredients.getsaucepan.com/r/e9b1506f-5abe-4999-b7d8-95bffef4eb9d · Original: https://www.onceuponachef.com/recipes/margherita-pizza.html
