300g flour; 1 ½ tbsp dry yeast; 2-3 tomatoes in their own juice; 2 tbsp grated parmesan; 1 ball buffalo mozzarella; 8-12 basil leaves; 1 ½ tbsp olive oil; 1 tbsp sugar; 1 ¾ tsp salt
Pizza Margherita (Brooklyn style)
Mix the sifted flour with some sugar, salt, yeast, oil and generous cup of water. Mix it with a mixer for 5 minutes on the 3rd speed setting and then for 10 minutes on maximum. Cover it with cling film and leave it to rise to double the size for 1.5-2 hours. Meanwhile prepare the sauce: grate the tomatoes through a sieve. Preheat the oven on maximum together with a pizza stone. Half the dough, dust it lightly with some flour and knead it well. Stretch it with your hands on a work surface and place it on a paddle slightly dusted with flour. Spread ½ the tomato sauce on top of the dough and sprinkle it with half the parmesan cheese. Place half the mozzarella sliced thinly on top and then make the second pizza in the same way. Bake them in the oven on the pizza stone until a golden crust has formed and the cheese has melted. Remove the pizza from the oven and drizzle it with olive oil. Slice the pizzas into four pieces and sprinkle them with basil leaves. Serve immediately.