MARGHERITA PIZZA
Steps:
- Combine the flour, undissolved yeast, sugar and salt in a large bowl. Stir in the oil and 2/3 cup of water.
- Transfer to a lightly floured surface and knead the mixture, adding more flour if the dough is too sticky, until the surface is smooth and elastic, 4 to 6 minutes. Cover and let rest for 10 minutes.
- Preheat the oven to 425 degrees F. Drizzle a rimmed sheet pan or pre-heated pizza stone with oil. Roll out the dough and place it on the pan. Top with the tomato sauce, mozzarella, basil, salt, pepper and a bit more oil.
- Bake the pizza until the crust is golden and the toppings are bubbling, about 15 minutes, depending on the size and thickness of your crust.
PIZZA MARGHERITA FROM FLEISCHMANN'S®
Enjoy this traditional pizza with a thin crust.
Provided by ARGO, KARO and FLEISCHMANN'S
Categories ARGO®, KARO®, FLEISCHMANN'S®
Yield 2
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F.
- Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute.
- Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If using RapidRise Yeast, let dough rest at this point for 10 minutes.)
- Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
- For toppings: Combine oil and garlic; brush over crust. Top with freshly ground sea salt. Add tomato slices and basil; sprinkle with cheese. Finish with a sprinkle of Italian herb seasoning.
- Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.
Nutrition Facts : Calories 776 calories, Carbohydrate 70.9 g, Cholesterol 44.4 mg, Fat 44.7 g, Fiber 4 g, Protein 24.4 g, SaturatedFat 14.2 g, Sodium 1694 mg, Sugar 6.6 g
PIZZA MARGHERITA FROM FLEISCHMANN'S®
Enjoy this traditional pizza with a thin crust.
Provided by ARGO, KARO and FLEISCHMANN'S
Categories ARGO®, KARO®, FLEISCHMANN'S®
Yield 2
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F.
- Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute.
- Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If using RapidRise Yeast, let dough rest at this point for 10 minutes.)
- Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
- For toppings: Combine oil and garlic; brush over crust. Top with freshly ground sea salt. Add tomato slices and basil; sprinkle with cheese. Finish with a sprinkle of Italian herb seasoning.
- Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.
Nutrition Facts : Calories 776 calories, Carbohydrate 70.9 g, Cholesterol 44.4 mg, Fat 44.7 g, Fiber 4 g, Protein 24.4 g, SaturatedFat 14.2 g, Sodium 1694 mg, Sugar 6.6 g
PIZZA MARGHERITA FROM FLEISCHMANN'S®
Enjoy this traditional pizza with a thin crust.
Provided by ARGO, KARO and FLEISCHMANN'S
Categories ARGO®, KARO®, FLEISCHMANN'S®
Yield 2
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F.
- Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute.
- Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If using RapidRise Yeast, let dough rest at this point for 10 minutes.)
- Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
- For toppings: Combine oil and garlic; brush over crust. Top with freshly ground sea salt. Add tomato slices and basil; sprinkle with cheese. Finish with a sprinkle of Italian herb seasoning.
- Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.
Nutrition Facts : Calories 776 calories, Carbohydrate 70.9 g, Cholesterol 44.4 mg, Fat 44.7 g, Fiber 4 g, Protein 24.4 g, SaturatedFat 14.2 g, Sodium 1694 mg, Sugar 6.6 g
PIZZA MARGHERITA FROM FLEISCHMANN'S®
Enjoy this traditional pizza with a thin crust.
Provided by Fleischmann's Yeast
Categories ARGO®, KARO®, FLEISCHMANN'S®
Yield 2
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F.
- Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute.
- Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If using RapidRise Yeast, let dough rest at this point for 10 minutes.)
- Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
- For toppings: Combine oil and garlic; brush over crust. Top with freshly ground sea salt. Add tomato slices and basil; sprinkle with cheese. Finish with a sprinkle of Italian herb seasoning.
- Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.
Nutrition Facts : Calories 776 calories, Carbohydrate 70.9 g, Cholesterol 44.4 mg, Fat 44.7 g, Fiber 4 g, Protein 24.4 g, SaturatedFat 14.2 g, Sodium 1694 mg, Sugar 6.6 g
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