Kitchenaid Pizza Margherita

• Pizza Dough↗
• bulk yeast↗2 1⁄4 teaspoons

  (or 1 package active dry yeast)

• warm water1 cup

  (105 - 115 degrees)

• salt↗1⁄2 teaspoon
• olive oil↗2 teaspoons
• flour↗2 1⁄2 - 3 1⁄2 cups

  (I use bread flour)

• cornmeal↗1 tablespoon
• Margherita Sauce
• olive oil↗1 tablespoon
• tomato sauce↗1⁄2 cup
• mozzarella cheese↗2 ounces

  sliced 1/8-inch thick

• salt & freshly ground black pepper
• basil leaves1⁄2 cup

  loosely packed

• parmesan cheese1⁄4 cup

  freshly grated

• semolina or cornmeal, for dusting↗

Step-by-step instructions

1. 1

   Dissolve yeast in warm water in warm mixer bowl.

2. 2

   Add salt, olive oil and 2 1/2 cups flour.

3. 3

   Attach bowl and dough hook to mixer. Turn to speed 2 and mix about 1 minute.

4. 4

   Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough, when touched, doesn't leave anything on your hand and dough starts to clean sides of bowl. Knead on speed 2, about 2 minutes longer.

5. 5

   Place dough in a greased bowl, turning to grease top. Cover. Let rise in warm place, free from drafts, about 1 hour or until doubled in bulk. Punch dough down.

6. 6

   Prepare pizza stone (or baking sheet) by placing on the lowest rack of a cold oven; preheat for 30 minutes at 500 degrees or the highest setting.

7. 7

   When dough is ready, place on a lightly floured surface and pat into a disk. Use a rolling pin or your hands to roll or stretch the dough into a circle that is 1/4" thick and 10" to 12" in diameter. Transfer to a peel (or inverted baking sheet), that has been dusted with semolina or cornmeal.

8. 8

   Brush dough with a little of the olive oil to the edge. Spread tomato sauce over the dough to within 1/2" of the edge. Distribute mozzarella slices over the tomato sauce and season with salt and pepper. Arrange basil leaves over the mozzarella, reserving a few for garnish if desired. Sprinkle with Parmesan cheese. Drizzle with remaining oil.

9. 9

   Lightly sprinkle the hot stone (or baking sheet) with a dusting of cornmeal (or semolina).

10. 10

    Carefully slide the pizza onto the stone and bake for 6 to 8 minutes, or until the bottom is crisp and browned and the top is bubbling. Garnish with reserved basil leaves, if desired.

11. 11

    Note: Preparation and cooking times are combined, for approximately 90 minutes total.