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MARGARITA Pizza




Source of Recipe


WKRG
MARGARITA Pizza

FRESH ROMA TOMATOES

FRESH CUT BASIL

BALSAMIC VINEGAR

SEA SALT

CRACKED BLACK PEPPER

EXTRA VIRGIN OLIVE OIL


PESCA:

FRESH PEACH

SMOKED CONECUH SAUSAGE

PICKLED BANANA PEPPERS

PEACH JAM

HOT PEPPER FLAKE

RED OR WHITE WINE HANDMADE PIZZA DOUGH RECIPE:

1/4 PKG YEAST

6OZ WARM WATER

1 1/4 C. FLOUR + 1 C. FOR DUSTING IF NEEDED.

1/4 TSP SALT

olive oil for pans



preheat oven at 400 degrees

Combine warm water and yeast in a mixing bowl and let stand for 4-5 minutes. Add measured flour to the mix, then add salt on top of the flour. Stir until the mix loosely comes together. Add small amounts of the extra flour if the dough is to sticky. Begin to knead the dough until the dough is able to sit up on a ball without sinking back down the sides of the bowl. Cover the top of the bowl with a clean towel, not touching the dough. Let the dough rise until double in size. Punch down and let rest for 15-20 minutes before stretching for use. Lightly dust a clean, dry work surface, with the excess flour, coating each side of the dough. Cut the dough into selected pieces for the size pan to be used and then press out the dough to desired thickness. Lightly oil the pans you will use with a bit of olive oil. Transfer the prepared dough to baking safe pan, dress with your favorite toppings and bake in a preheated oven set at 400 degrees. Remove when cooked to desired crispness, cut, and let cool for 3-5 minutes before eating.