Margherita Pizza

Pizza

1. Preheat the oven to 450°F
2. Spread the pizza sauce onto the dough.
3. Top with the fresh mozzarella and tomatoes and bake in the oven for 10 to 12 minutes or until the crust is browned.
4. Remove from the oven and top with fresh basil leaves and a pinch of red pepper flakes.
5. Drizzle with olive oil and serve.

Pizza Dough

1. In a small bowl, stir together the water, maple syrup, and the yeast. Set aside for 5 minutes, until the yeast is foamy.
2. In the bowl of a stand mixer fitted with a dough hook, place the flours and salt. Mix on medium speed until combined.
3. Add the yeast mixture and 1 tablespoon of the olive oil.
4. Mix on medium speed until the dough forms into a ball around the hook, 5 to 6 minutes. If the dough is too dry to form a ball, add water ½ tablespoon at a time until the mixture comes together. If the dough is too sticky, add a little more flour.
5. Turn the dough out onto a lightly floured surface and gently knead into a smooth ball.
6. Brush a large bowl with the remaining 1 teaspoon of olive oil and place the dough inside.
7. Cover with plastic wrap and set aside to rise until the dough has doubled in size, about 1 hour.
8. Turn the dough out onto a floured surface. Stretch to fit the 12.5" Pizza Pan with Detachable Handle. Cover and let the stretched dough rest for 10 minutes.
9. Bake according to the pizza recipe you are using, typically 10 to12 minutes in a 450° oven, or until the crust is browned.

Pizza Sauce

1. Place the tomatoes, olive oil, garlic, salt, and oregano in a food processor and blend until combined.
2. Spread ½ heaping cup of the pizza sauce onto the dough at one time.
3. Makes enough sauce for about 4 pizzas. Store any extra sauce in the fridge or freezer.