Kitchenaid Pizza Margherita

Name: Kitchenaid Pizza Margherita
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1 pizza, 4-6 serving(s)
Ingredients: 2 1/4 teaspoons bulk yeast (or 1 package active dry yeast); 1 cup warm water (105 - 115 degrees); 1/2 teaspoon salt; 2 teaspoons olive oil; 2 1/2-3 1/2 cups flour (I use bread flour); 1 tablespoon cornmeal; 1 tablespoon olive oil; 1/2 cup tomato sauce; 2 ounces mozzarella cheese, sliced 1/8-inch thick; salt & freshly ground black pepper; 1/2 cup loosely packed basil leaves; 1/4 cup freshly grated parmesan cheese; semolina or cornmeal, for dusting

(1)

Recipe by mammafishy

I just recently bought a KitchenAid stand mixer and a Bialetti pizza baking stone. This recipe is a combination of the Crusty Pizza Dough in the KitchenAid manual and the Pizza Margherita recipe that came with my stone. (If you don't have a pizza stone you can use an inverted baking sheet.) Don't let the simplicity of the pizza sauce fool you....very tasty!

People talking

Join In Now Join the conversation!

READY IN: 1hr 30mins

SERVES: 4-6

YIELD: 1 pizza

UNITS: US

INGREDIENTS

Nutrition

Pizza Dough
2 ¹⁄₄

teaspoons bulk yeast (or 1 package active dry yeast)
1

cup warm water (105 - 115 degrees)
¹⁄₂

teaspoon salt
2

teaspoons olive oil
2 ¹⁄₂ - 3 ¹⁄₂

cups flour (I use bread flour)
1

tablespoon cornmeal
Margherita Sauce
1

tablespoon olive oil
¹⁄₂

cup tomato sauce
2

ounces mozzarella cheese, sliced 1/8-inch thick
salt & freshly ground black pepper
¹⁄₂

cup loosely packed basil leaves
¹⁄₄

cup freshly grated parmesan cheese
semolina or cornmeal, for dusting

DIRECTIONS

Dissolve yeast in warm water in warm mixer bowl.
Add salt, olive oil and 2 1/2 cups flour.
Attach bowl and dough hook to mixer. Turn to speed 2 and mix about 1 minute.
Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough, when touched, doesn't leave anything on your hand and dough starts to clean sides of bowl. Knead on speed 2, about 2 minutes longer.
Place dough in a greased bowl, turning to grease top. Cover. Let rise in warm place, free from drafts, about 1 hour or until doubled in bulk. Punch dough down.
Prepare pizza stone (or baking sheet) by placing on the lowest rack of a cold oven; preheat for 30 minutes at 500 degrees or the highest setting.
When dough is ready, place on a lightly floured surface and pat into a disk. Use a rolling pin or your hands to roll or stretch the dough into a circle that is 1/4" thick and 10" to 12" in diameter. Transfer to a peel (or inverted baking sheet), that has been dusted with semolina or cornmeal.
Brush dough with a little of the olive oil to the edge. Spread tomato sauce over the dough to within 1/2" of the edge. Distribute mozzarella slices over the tomato sauce and season with salt and pepper. Arrange basil leaves over the mozzarella, reserving a few for garnish if desired. Sprinkle with Parmesan cheese. Drizzle with remaining oil.
Lightly sprinkle the hot stone (or baking sheet) with a dusting of cornmeal (or semolina).
Carefully slide the pizza onto the stone and bake for 6 to 8 minutes, or until the bottom is crisp and browned and the top is bubbling. Garnish with reserved basil leaves, if desired.
Note: Preparation and cooking times are combined, for approximately 90 minutes total.

Submit a Recipe Correction