April 15, 2019
"A Neapolitan classic! This pizza was created June 11th 1889 in honor of Queen Margherita of Savoy in the Italian city of Naples."
- Serving Size: 1 (474.8 g)
- Calories 720.7
- Total Fat - 27.1 g
- Saturated Fat - 8.9 g
- Cholesterol - 31.8 mg
- Sodium - 1014.4 mg
- Total Carbohydrate - 91.9 g
- Dietary Fiber - 11.5 g
- Sugars - 6.2 g
- Protein - 32.8 g
- Calcium - 727.1 mg
- Iron - 6.5 mg
- Vitamin C - 44.5 mg
- Thiamin - 0.6 mg
In a small bowl, whisk together yeast and 1/4 cup plus 2 tablespoons lukewarm water. Let sit for 10 minutes.
Combine flours and salt in a bowl. Add 1 cup of flour mixture to yeast water and stir well with your hands. Mix in 1/2 cup water then another cup of flour. Continue to stir. Add final cup of flour and gradually add 1/4 cup water mixing well.
On a floured surface, knead dough until it has a smooth, uniform texture (10-12 minutes). Divide dough into two even balls.
Coat insides of 2 medium bowls with 1/2 teaspoon olive oil each. Put dough into bowls and cover with plastic wrap. Set aside until dough rises double in bulk (2 1/2-3 hours).
When ready to assemble, put a pizza stone on lowest rack in oven and heat oven to 500F. Heat for 40 minutes.
Approximately 20 minutes after you started the pizza stone heating, combine the tomato sauce, half of the torn basil, remaining olive oil and a large pinch of salt. Set aside.
Sprinkle an inverted baking sheet with half of the cornmeal. Punch down one dough ball and flatten on the baking sheet. Stretch dough into a 12 inch circle with a slightly raised edge.
Spread half of the tomato sauce over dough, top with half of the mozzarella slices. Carefully slide onto pizza stone and bake until crust is golden brown and crisp (12-15 minutes).
Remove pizza from oven. Repeat with remaining dough and toppings. Drizzle each pizza with a little more olive oil and the remaining basil leaves.
Tips & Variations
- Pizza stone