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This traditional pizza with sauce, mozzarella and basil is from Nick Stellino and makes two 12"-15" pizzas. The no-cook pizza sauce goes together quickly and the leftovers can be used in another dish.
- 1 1⁄2 cups water, at 110 degrees
- 3⁄4 tablespoon fast rising yeast
- 1 teaspoon sugar
- 4 cups bread flour or 4 cups unbleached all-purpose flour
- 1 teaspoon salt
- 3 tablespoons olive oil
- 1 cup tomato sauce
- 1⁄2 cup tomato paste
- 1⁄4 teaspoon garlic salt
- 1⁄4 teaspoon oregano
- 3⁄4 tablespoon dried basil
- 1 teaspoon sugar
- 4 ounces bocconcini, cubed (fresh mozzarella)
- 1 cup fresh basil, torn
- 2 cups grated mozzarella cheese
- 4 tablespoons olive oil
- fresh ground black pepper
- Pizza Dough: Add yeast and sugar to water, whisk and set aside until foamy.
- Add yeast mixture and oil to flour; mix and turn out onto lightly floured surface; knead 5 minutes (10 minutes if under stress or worried).
- Place in oiled bowl, loosely covered with plastic wrap or clean towel; allow to rise in warm place until doubled in size, 45-60 minutes.
- Divide dough in half and roll out two 12"-15" pizza crusts.
- Pizza Sauce: Place all ingredients in food processor and pulse 10 times.
- Finish: Spread 1/2 cup Pizza Sauce on each pizza (reserve the remaining sauce for another use); scatter each with half the cubed boconcini, basil and grated mozzarella; drizzle with half the olive oil and add pepper.
- Bake topped pizza at 500° for 10-12 minutes.
Though I didn't use the Margherita topping I have been using your pizza dough and sauce recipe for about 8 weeks (every Friday night). I love both the base and the sauce recipes and have even doubled them and frozen half for the following Friday night pizza!! I think you should consider posting them seperately for those who have their favourite toppings and are just looking for the dough or sauce recipe.