Margherita Pizza (Homemade)
- Number of Servings: 8
Ingredients
Crust:250 grams of flour1 teaspoon salt.375 tsp active dry yeast1.25 grams vital wheat gluten1 teaspoon sugar310 grams warm (105-115 degrees F) waterToppings:10 oz fresh mozzarella9 Tablespoons pizza sauce15 fresh basil leaves(crust recipe can be doubled to make for easier measurements, but doing so will make two 14-inch crusts)
For crust:
Combine warm water with yeast and sugar. Leave set for 5 or 10 minutes to proof. Add flour, salt, and vital wheat gluten. Attach mixer bowl to stand mixer with dough hook, and combine ingredients at low speed. Once combined, continue mixing for 5 minutes at medium speed. Dough should cling to hook and clean sides of bowl. Let sit 10 minutes at room temperature. Mix again for 5 minutes. Remove from hook, and put into a well-greased/oiled bowl. Cover with plastic wrap and place in warm place to rise for 1 hour.
Roll out or stretch dough to fit pizza pan. Add sauce, mozzarella, and basil. Bake at 425 for about 15 minutes until cheese has slightly browned and is bubbly.
Serving Size: Makes 8 servings
Combine warm water with yeast and sugar. Leave set for 5 or 10 minutes to proof. Add flour, salt, and vital wheat gluten. Attach mixer bowl to stand mixer with dough hook, and combine ingredients at low speed. Once combined, continue mixing for 5 minutes at medium speed. Dough should cling to hook and clean sides of bowl. Let sit 10 minutes at room temperature. Mix again for 5 minutes. Remove from hook, and put into a well-greased/oiled bowl. Cover with plastic wrap and place in warm place to rise for 1 hour.
Roll out or stretch dough to fit pizza pan. Add sauce, mozzarella, and basil. Bake at 425 for about 15 minutes until cheese has slightly browned and is bubbly.
Serving Size: Makes 8 servings
Nutritional Info Amount Per Serving
- Calories: 209.1
- Total Fat: 7.1 g
- Cholesterol: 25.0 mg
- Sodium: 454.0 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 2.0 g
- Protein: 9.5 g
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