Margarita Pizza with Quick Pizza Dough

This is really more of a post about the New York Time’s Quick Pizza Dough recipe that was making the rounds on social media. The recipe makes 2 pizza dough balls, which is enough for 4 people. I made the recipe twice (instead of doubling it) one Sunday afternoon so I’d have 4 in my freezer. It was really quick and defrosted nicely. I still have to master the art of stretching my dough – I did an okay rectangle, but a round pizza still alludes me.

For the sauce, I made Roberta’s recipe, from the pioneer Bushwick, Brooklyn restaurant, which simply calls for pureeing a can of whole tomatoes with a splash of olive oil and salt in a food processor or blender. It tasted so fresh and delicious, I highly recommend. However, you could really top this dough with whatever floats your boat.

For the Dough: 

2 ¾ cups/390 grams bread flour
2 ½ ts./7 grams active dry yeast (1 packet)
2 ts. sea salt
¼ cup extra-virgin olive oil
1 cup warm water

Put the flour, yeast and salt in a food processor. With the machine running, pour the oil through the feed tube, then add the water in a slow, steady stream. Continue to process for 2 to 3 minutes (the dough should form a rough ball and ride around in the processor). The finished dough should be soft, slightly sticky and elastic. If too dry, add a bit more water; if too wet, a tablespoon or so more flour.

Lay a 12-inch-long piece of plastic wrap on a clean work surface. Work the dough into a rectangle on the plastic, about 8 inches long and 6 inches wide. Press your fingers into the top of the dough all over, making indentations as though it were a focaccia. Fold the left third of the dough over (as you would a letter) and repeat the indentations. Fold the right third over and make the indentations again. Cover the folded dough with plastic wrap and let rise for 20 minutes.

Cut the dough in half, form each piece into a neat ball, wrap tightly in plastic wrap and transfer to the freezer.

For the Pizza: 

2 balls of dough
1 large can of whole tomatoes
olive oil
salt
1 lb. fresh mozzarella
several basil leaves

The morning before you want to make pizza, transfer the dough to the refrigerator to thaw. When you are ready to make the pizza, bring the dough to room temperature, it’ll take approximately 15 to 20 minutes. Put a pizza stone in the oven and preheat to 550 degrees. (If you don’t have a stone, oil a rimmed baking sheet and set aside.) Working with the dough in your hands (not flat on a work surface), gently begin to stretch the dough into a circular shape, pressing your fist into the center of the dough and pulling at the edges with your other hand. With both hands, stretch the dough, being careful not to tear it. Working in a circular motion, pull the thicker edges of the dough outward, letting gravity help you. Continue to stretch the dough until it’s relatively even in thickness (the edges will be thicker) and you have the size you want. Carefully lay it on the peel or baking sheet.

Meanwhile, puree the tomatoes, oil and salt in a food processor or blender.

Top the pizza with sauce – not too much, you may have some leftover – cheese and basil. Slide it off the peel and onto your heated stone, or place the baking sheet into the oven. Cook the pizza for 6 to 10 minutes or until the crust is golden and the cheese is bubbling. Swirl more olive oil and sprinkle with salt, if desired.