Here's the Cook's Illustrated recipe:
Pizza Margherita
7/2006
This recipe requires a pizza stone and a peel. Convection ovens will produce
a lighter, crispier pizza, and you will need to reduce the overall cooking
time by a minute or two. You can shape the second dough round while the
first pizza bakes, but don't add toppings until just before baking. You can
let the dough rise overnight in the refrigerator if you like; place the
dough balls on a floured baking sheet and cover with plastic wrap coated
with nonstick cooking spray. If using mozzarella packed in brine, pat the
cheese cubes dry before placing them on the pizza.
Makes two 12-inch pizzas
Dough
1 1/4 teaspoons instant yeast
1 cup water (8 ounces), room temperature
1 3/4 cups unbleached all-purpose flour (8 3/4 ounces), plus extra for
dusting work surface and peel
1 cup cake flour (4 ounces)
1 1/2 teaspoons table salt
2 teaspoons sugar
Topping
1 (28-ounce) can diced tomatoes
1/2 teaspoon sugar
1 small clove garlic , minced or pressed through a garlic press
(optional)
1/4 cup chopped fresh basil
Table salt
8 ounces fresh mozzarella cheese (see note above), cut into 1-inch
chunks
2 teaspoons extra virgin olive oil
1. FOR THE CRUST: Adjust oven rack to lowest position, set pizza stone on
oven rack, and heat oven to 500 degrees. In liquid measuring cup, whisk
yeast into water to dissolve. In food processor fitted with metal blade,
process flours, salt, and sugar until combined, about 5 seconds. With
machine running, slowly add liquid through feed tube; continue to process
until dough forms satiny, sticky ball that clears sides of workbowl, 1 1/2
to 2 minutes. (If after 1 minute dough is sticky and clings to blade, add 1
to 2 tablespoons all-purpose flour and continue processing. If dough appears
dry and crumbly, add 1 to 2 tablespoons water and process until dough forms
ball.) Divide dough in half and shape into smooth, tight balls (see photo 1,
below). Place on floured counter or baking sheet, spacing them at least 3
inches apart; cover loosely with plastic wrap coated with nonstick cooking
spray and let rise until doubled in volume, about 1 hour.
2. FOR THE TOPPING: In clean bowl of food processor, process tomatoes until
crushed, two or three 1-second pulses. Transfer tomatoes to fine-mesh
strainer set over bowl and let drain at least 30 minutes, stirring
occasionally to release liquids. Just before shaping pizza rounds, combine
drained tomatoes, sugar, garlic (if using), 1 tablespoon basil, and 1/4
teaspoon salt in bowl.
3. TO SHAPE AND COOK THE PIZZAS: When dough balls have doubled in size, dust
dough liberally with flour and transfer balls to well-floured work surface.
Press one ball into 8-inch disk (photo 2). Using flattened palms, gently
stretch disk into 12-inch circle, working along outer edge and giving disk
quarter turns (photos 3 and 4). Lightly flour pizza peel; lift edges of
dough round to brush off any excess flour, then transfer dough to peel.
Spread thin layer of tomato topping (about 1/2 cup) over dough with rubber
spatula, leaving 1/2-inch border around edge. Slide onto stone and bake
until crust begins to brown, about 5 minutes. Remove pizza from oven with
peel, close oven door, and top pizza with half of cheese chunks, spaced
evenly apart. Return pizza to stone and continue cooking until cheese is
just melted, 4 to 5 minutes more. Transfer to cutting board; sprinkle with
half of remaining basil, 1 teaspoon olive oil, and pinch salt. Slice and
serve immediately. Repeat step 3 to shape, top, and bake second pizza.
STEP BY STEP: Getting the Dough Shape Just Right
1. Divide dough immediately after mixing and shape into smooth balls.
2. Flatten round into 8-inch disk to eliminate large air pockets.
3. Stretch outer edges with flattened fingers while giving quarter
turns.
4. If dough develops weak spots, stretch edges using backs of hands.
STEP BY STEP: Secrets to Our Quick Recipe -- PIzza Margherita
CANNED TOMATOES: Doctor canned tomatoes to yield a speedy, no-cook
topping.
FOOD PROCESSOR: Use a food processor to mix the dough to shorten
kneading time.
