Ingredients
- Pizza Margherita
- Recipe courtesy Emeril Lagasse, 2001
- Show: The Essence of EmerilEpisode: Pizza / Calzone
- Recipe categories: Flour, Cheese, Mozzarella, Vegetables, Tomato, more
- Recipe Ratings & Reviews(17)
- Rated 5 stars out of 5
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- Read 17 Reviews
- Total Time:
- 46 min
- Prep
- 30 min
- Inactive
- 1 min
- Cook
- 15 min
- Yield:
- --
- Level:
- Intermediate
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- Ingredients
- 1 cup crushed tomatoes
- 1 tablespoon extra-virgin olive oil
- 1/2 cup fresh basil leaves, coarsely chopped or julienned
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1/2 pound mozzarella, sliced 1/4-inch thick
- Basic pizza dough, rolled out for 2 (12-inch) pizzas, recipe follows
- Directions
- Preheat oven to 500 degrees F and, if you have one, place a pizza stone on the bottom rack of the oven.
- In the bowl of a food processor, combine tomatoes, olive oil, and salt and freshly ground black pepper to taste and process until smooth. Divide sauce between the 2 pizzas and smooth to spread evenly, leaving a 1/2-inch border along the edges of the dough
- Basic pizza dough — by hand method:
- 1 package active dry yeast
- 1 cup warm water (110 degrees F)
- 2 1/2 to 3 cups flour plus more if necessary
- 1 1/2 teaspoons salt
- 1 1/2 tablespoons extra-virgin olive oil
- In a large bowl, combine yeast with water, olive oil, salt and stir well to proof. After 5 minutes, add half of the flour and mix well to thoroughly incorporate. Add all remaining flour except 1/2 cup and mix well with your hands. Transfer dough to a ligh
- Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven.
- Divide dough into 2 portions (for 2 (12-inch) pizzas) and form into balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a thickness
- Yield: 2 (12-inch) pizzas, serving 4 to 6