Ingredients
Units
Scale
Pizza Dough:
- 1 packaged active dry yeast
- 1 cup warm water
- 2 tablespoons olive oil
- 3-4 cups flour
- 11/2 teaspoon salt
Toppings:
- 2 tablespoons of Bertolli® Riserva Marinara with Parmigiano-Reggiano
- 2-3 slices of fresh mozzarella, shredded by hand
- 3-4 basil leaves, roughly torn
- Olive Oil for drizzling
Instructions
- Mix yeast in a small bowl with warm water and sugar. Let stand and proof for about 10 minutes until foamy.
- In a large bowl mix flour and salt. Add olive oil and yeast. Stir to combine until a soft pliable dough forms. Turn out onto a well-floured surface, knead gently until the dough comes together, about 3 minutes.
- Place the dough in a well oiled bowl. Cover and let sit for about 1-2 hours in a warm place, until it has doubled in size.
- Preheat the oven to 400 F.
- Once the dough has risen, turn out onto a well-floured surface. Divide the dough in half and roll out each into 12-inches.
- Dust two pizza trays with cornmeal and gently transfer the pizza dough over onto the pan.
- Ladle the sauce into the center of the dough, and using the back of the spoon, evening spread it evenly across the dough.
- Break the sliced mozzarella into large chucks and sprinkle over the pie. Add the basil and drizzle the pie with olive oil.
- Bake for about 12-15 minutes until the cheese is bubbly and the crust is golden.
- Serve and enjoy!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
