Kitchenaid Pizza Margherita

Total Time: 1 hr 30 mins Preparation Time: 1 hr 30 mins

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

Recipe

• 1 dissolve yeast in warm water in warm mixer bowl.
• 2 add salt, olive oil and 2 1/2 cups flour.
• 3 attach bowl and dough hook to mixer. turn to speed 2 and mix about 1 minute.
• 4 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.
• 5 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.
• 6 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.
• 7 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.
• 8 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.
• 9 lightly sprinkle the hot stone (or baking sheet) with a dusting of cornmeal (or semolina).
• 10 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.
• 11 note: preparation and cooking times are combined, for approximately 90 minutes total.