Neapolitan Margherita Pizza
- Preparation Time25 mins
- Cooking Time10 mins
For the Pizza Dough
1. Set a pizza stone on the lower rack of the oven, remove the other racks, and preheat to 260°C.
2. Using a food mill, grind the tomatoes into a bowl (or pulse in a food processor until coarsely pureed). Season with sea salt and set aside.
3. Very lightly dust a work surface with some flour. Fill a medium bowl with flour and spread it out into a wide even layer. Drop the dough onto the flour in the bowl and flip it over once in the bowl to lightly coat it. On the work surface, using your fingertips, press the dough all over to flatten it. Flip it over and press all over the surface again. Flip it one more time and repeat.
4. Press the dough with your fingers repeatedly on one side with one hand, and with the other hand, slowly turn the dough clockwise on the work surface. Continue poking and rotating the dough to flatten and stretch the dough.
5. Pick the dough up and toss it back and forth between the palms of your hands until it begins to stretch, forms a rough disc, and gets thinner.
6. Drape the dough over your hands, tuck your fingers in, and gently pull your knuckles toward the outer edge of the dough. Continue, rotating the dough as you go, until it is about 10 inches in diameter. Work slowly, allowing the weight of the dough itself to stretch the circle. Do not force it or the dough will tear and the crust can become too chewy.
7. Dust the work surface with a little more flour and set the crust back down. Press it with your fingers and pull it gently at the edges to even out the circle.
8. Using a small ladle, evenly spread about 1/4 cup of the tomato sauce over the surface of the dough, leaving a 1/2-inch border around the edge. Scatter the mozzarella pieces from the center out, leaving space between the cheese. Tear the basil leaves in half and scatter the pieces over the pizza.
9. Lightly flour a pizza peel and set it on the work surface at the edge of the pizza crust closest to you. Run your fingers around the outside parameter of the crust to loosen any edges that might be stuck (and make sure the dough is not stuck to the counter anywhere in the center).
10. Gently grab the dough at the 5 o'clock and 7 o'clock positions and in one quick motion, pull the pizza onto the peel. Use your fingers to pull and straighten the crust until round.
11. Open the oven door. Set the front of the peel on the back edge of the pizza stone. Shake the peel very lightly to make sure the dough is not stuck and will slide.
12. Holding the peel at a 45-degree angle, jiggle it until the pizza begins to slide off; once it reaches the edge of the peel, shake the peel lightly a few times and then pull it out in one swift motion to drop the pizza onto the hot stone. Immediately close the oven door and cook until the crust begins to char on the bottom and edges and cheese is melted and bubbly, 8 to 10 minutes.
13. Use the peel to remove the pizza; slide it onto a cutting board. Slice with a pizza wheel and serve immediately.
Katie's Pizza Dough:
1. Put the yeast in a measuring cup and dissolve it in about 1/2 cup of the water. In a large bowl, dissolve the salt in the remaining water.
2. Add about 1/2 cup of the flour to the salt-water solution and add the yeast mixture. Use your fingers to mix well. Add the remaining flour and mix with your hands until it forms a dough. Transfer the dough to a floured countertop.
3. To knead the dough, grab the sides with your fingers and pull it up and over itself into the center. Using the balls of your hands, press the dough firmly in the center. Repeat, pulling the dough from the outer sides inward. Press it fast from the edge inward. Working quickly will help prevent it from sticking.
4. Continue kneading the dough until it is very smooth to the touch and springs back when pressed, 15 to 20 minutes. Shape the dough into a ball, place it in a clean bowl, and cover with plastic wrap.
5. Let the dough rise for 2 hours, and then divide into four 9-ounce portions. Form the portions into balls. Cover the dough with a towel and let rise at room temperature for 6 hours.
Recipe courtesy of Katie Lee
Other recipes with tomato
Buttered Prawn Curry and Naan
30-Minute Spicy Pork and Sweet Potato Stew
Blue Cheese Steak Sandwich With The Works
Skirt steak with ancho-onion steak sauce
Sunny lomi salmon
Vampire Blood Tomato Soup and Creepy Sandwich Dippers
Spicy Citrus Bloody Mary
Ghostinis with Bloody Murder Sundried Tomato Tapenade
Chilli con Carne
Slow cooker chipotle-lime chicken thighs with Jamaican rice and peas
Minestrone Soup with Beans
Sumptuous Ostrich Stew
Spiced, Slow-Cooked Shoulder of Lamb
Oxtail and Watercress with Black Pudding Polenta
Slow-cooker Bean and Barley Soup
Diners, Drive-Ins, And Dives
Guy Fieri takes a cross-country road trip to visit some of America's classic "greasy spoon" restaurants that have been doing it right for decades.
Teams of cake decorators, candy makers and pumpkin carvers create Halloween-themed displays in an elimination battle for a big cash prize.
Man V. Food
A culinary tour across America, checking out the best diners, looking for great food and tackling the nation's largest and most fiery eating challenges.
The Pioneer Woman
Award winning blogger and former city girl Ree Drummond shares her special brand of home cooking, from throw-together meals to elegant creations.
Halloween Baking Championship
America’s top bakers battle it out to bake the spookiest, creepiest and most irresistible treats. The baker who impresses the most will take home $25,000.
When restaurant owners suspect employees of not doing their jobs, or generally doing lousy work, they call in the Mystery Diners. What will they find?
Haunted Gingerbread Showdown
Nine of America’s best gingerbread artists craft spooky gingerbread creations for a chance to win the ultimate Halloween treat: a top prize of $25,000!
Turning a failing restaurant around is a daunting task under the best of circumstances; attempting to do it in just two days and with a limited budget seems an impossible task. But chef Robert Irvine is ready to take on the challenge.
Michel Roux’s French Country Cooking
Michel Roux Jr showcases the unique cuisine of Southern France. He sources incredible local ingre-dients, samples delicious dishes and shares his favourite recipes that are simple and easy to make.
The Hairy Bikers' Comfort Food
For the Hairy Bikers, nothing beats delicious comfort food. Si and Dave share some of their favourite feel-good recipes and reveal the fascinating stories behind iconic dishes.
Barefoot Contessa: Back To Basics
Self-taught cooking queen, Ina Garten, shares her delicious, simple and unique recipes. Her dishes are perfect for celebrations and family dinners.
The Best Of Man V. Food
From visiting America's greatest pig-out spots to taking on the most legendary eating challenges, Adam Richman has sampled some incredible dishes. Relive some of his favourite mouth-watering moments.
Duff Goldman challenges talented bakers from across America to a spooky baking competition. These experts go head to head to see who can impress the judges with their edible Halloween creations for a chance to win the $10,000 prize.
Kids Baking Championship
A group of talented junior bakers compete in a series of very creative challenges to win the title of Kids Baking Champion and the $25,000 grand prize.
Man V. Food: Hall Of Fame
Food enthusiast Casey Webb travels across the U.S. in search of the country’s ultimate eating challenges. From his most memorable BBQ dishes to his favourite desserts, Casey counts down some of his greatest feasts.
Holiday Baking Championship
Eight bakers show off their family traditions and superb baking skills. They must prove their abilities in front of judges Nancy Fuller, Duff Goldman and Lorraine Pascale.
Tom Kerridge's Proper Pub Food
Michelin-starred chef Tom Kerridge samples the best pub food the UK has to offer and demonstrates how to make hearty dishes inspired by British pub classics, from the comfort of your own home.
Chef Nancy Fuller gathers the best the land has to offer and feeds her friends and family classic, farm fresh meals.
Chef and restauranteur, Ina Garten, shares delicious recipes inspired from cuisines all around the world, perfect for entertaining or eating at home.
7 Deadly Jack-o'-Lanterns
Host Alyson Hannigan welcomes seven expert pumpkin carvers to compete for the title of champion and a sweet $25,000 Halloween treat.
Host Alyson Hannigan challenges six expert pumpkin carvers with 3-D sculpting, starting with science experiments gone wrong in the Quick Carve round.
Host Alyson Hannigan challenges five expert pumpkin carvers to build spooky structures. In the Quick Carve round, the carvers feature animals returning from the dead.
Giant Monster Bash
The final four pumpkin carvers create terrifying monsters-in-law and larger-than-life monster party scenes. The winning carver takes home the $25,000 prize.
Bat in Black
The competition is getting tougher as host John Henson challenges the bakers to make creepy cupcakes and a completely batty British classic!
Welcome to Camp Devil's Food Lake
The 10 bakers pay tribute to 1980s classic slasher movies at Camp Devil’s Food Lake. They tackle "cereal killer" pies and mega cakes.
Back from the Dead
The eight bakers work in pairs to make creepy cookies from home, and a blind bake cake. They must bake like their lives depend on it if they want to survive.
Host John Henson challenges the seven remaining bakers to reimagine a classic dessert. Then, the competitors tackle a trending cake design.
Host John Henson challenges the five remaining bakers to make patterned roll cakes and frightening fault line cakes. Who will impress the judges?
Dance Your Life Away
It's prom night at Camp Devil's Food Lake! To mark the occasion, host John Henson puts the six remaining bakers in charge of the party snacks.
Finale: The Killer Is...
The four finalists are challenged to bake using a hated ingredient. Then, the final three bakers battle it out for the grand prize of $25,000.
Robert Irvine travels to Escondido, California to help a novice restaurant owner completely transform her struggling retro diner.
The bakers create cakes fit for monstrous matrimony using iconic Halloween sweets. The final three make monster-sized cakes with frightening transformations.
A Daughter Finds Her Groove
Robert Irvine travels to Indiana to help a struggling retro diner which is soon to inherited by the unwell owner’s under-prepared daughter.
Michel treats his friends and family to an irresistible red rice salad with merguez sausages. Plus, he prepares a bavette steak with grilled vegetables.
Dave and Si prepare dishes which evoke traditional values. They put a twist on a classic pudding, create a perfect teatime treat and combine two breakfast favourites.
Robert Irvine is on a mission to save a steakhouse in Wisconsin. The owner needs Robert to help her fix 30 years of bad habits and start turning a profit.
It's Cold Outside
The Bikers cook the perfect meals for when it’s cold outside. Warming dishes include oxtail soup, a vegetarian chestnut and mushroom pie, and treacle sponge.
Best of Takeout Ranch Style
Ree Drummond packs up portable food! She makes spicy Chuck burgers with crispy onions for her father-in-law. And, there's a blood orange Rosemary pound cake to mail to her mum.