Pizza Margherita

Adapted by
May 2011
Yield: 4 Servings


Pizza Dough
0.2 ounces malt
13.6 ounces water, 65ºF
2 ounces fresh yeast starter
20 ounces Shepherd’s Grain enriched unbleached high gluten strength flour
0.4 ounces salt
2 28-ounce cans San Marzano tomatoes, drained
2 fresh mozzarelle, cow milk or buffalo, sliced
⅓ cup extra virgin olive oil
1 small bunch basil, cleaned and dried


For the Pizza Dough:

Dissolve malt in water with a whisk. In standing mixer with dough hook attachment, add the starter, flour, and salt, and mix on low speed for approximately 4 minutes, or until everything is combined. Scrape down the sides of the bowl. Mix on high speed for approximately 2 to 4 minutes. Dough should be smooth on the surface, but not shiny. Refrigerate overnight. The following day, divide the dough into 4 pieces and round into 8-ounce balls. Let them rest at room temperature for 2 hours. Then use or refrigerate for later use.

For the Topping:

Preheat oven with pizza stone to 550ºF. Crush the tomatoes by hand to release the inside juices. Purée in a food processor and season with salt. Drain the mozzarella balls, pat dry with a towel, and slice into ⅓-inch slices. Spread the tomato purée over the pizza up to 2 inches from the edges. Put the mozzarella slices on the pizza. Drizzle with olive oil. Bake on pizza stone until crust is golden brown, about 8 minutes. Remove from oven and garnish with basil leaves.