Margherita Pizza


Crust
2 1/2 to 3 c flour
1 TBSP yeast
1/2 tsp salt
1 c warm water
2 TBSP olive oil
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Combine water, salt, yeast and oil. Whisk together. Slowly whisk in flour. When it gets too tough to whisk either fold with spoon or hands. Dough should have a little stick to it but not too much. Cover and rise for 15-30 minutes.
Preheat oven to 425 degrees. Flour counter or table top to roll dough on. Roll into a circle. Place on pizza pan or stone. Fork dough several times to keep from forming bubbles. Bake 10 minutes. Crust should NOT be golden brown and it WON’T be cooked all the way. Remove from oven, but keep oven on.
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Toppings
2 Roma tomatoes, thinly sliced
Fresh Mozzarella, thinly sliced (I bought a little package from Smith’s and didn’t use it all)
1/2 c shredded mozzarella cheese
Basil leaves, torn into pieces
Balsamic Vinegar (optional)
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Top crust with tomatoes, then mozzarellas and Basil. Splash vinegar on it. (I liked it, but my husband said next time no). Bake for 10-20 minutes until crust golden brown.

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