Favorite Recipes of Maverick Swaniel Harrienger











{October 14, 2013}   Pizza Margherita (Cooking Light: Crave!, 2013)

1 cup warm water
2 cups + 2 tablespoons bread flour
1 package dry yeast
4 teaspoons olive oil
.75 divided teaspoon kosher salt
Cooking spray
1 tablespoon yellow cornmeal
.75 cup Basic Pizza Sauce
5 ounces thinly sliced fresh mozzarella cheese
.33 cup small basil leaves

1.  Pour .75 cup warm water in bowl of stand mixer with attached dough hook.  Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife.  Add flour to warm water; mix until combined.  Cover and let stand 20 m.  Combine .25 cup warm water and yeast in small bowl; let stand 5 m.  Add yeast mix, oil, and .5 teaspoon salt to flour mix; mix 5 m. Place dough in large bowl coated with cooking spray.   Refrigerate 24 h.
2.  Remove dough from refrigerator.  Let stand, covered, 1 h. Punch dough down.  Sprinkle cornmeal on lightly floured baking sheet without  raised edges.  Press dough into 12″ circle on prepared pan.  Crimp edges to form .5″ border.  Cover dough loosely with plastic wrap.
3.  Position oven in lowest setting.  Place stone or sheet on rack.  Preheat oven to 550ºF.  Preheat stone or sheet 30 m before baking pizza.
4.  Remove plastic wrap from dough.  Sprinkle dough with .25 teaspoon salt.  Spread pizza sauce evenly over dough, leaving a .5″ border.  Arrange cheese slices evenly over pizza.  Slide pizza onto preheated stone or sheet, using spatula as a guide.  Bake at 550ºF for 11 m.  Cut pizza into 10 pieces, and sprinkle evenly with basil.  Serves 5.

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