Margherita Cheese Pizza

Ingredients: 

  • 1 batch of pizza dough, proofed 
  • ¾ cup of tomato sauce 
  • 1 cup grated or fresh mozzarella 
  • 1 spring of basil for garnish 

Instructions: 

  1. Turn the Wolf M-Series oven to Stone Mode at 550°. Using a rolling pin dusted with flour, roll your pizza dough on a floured surface until it is very thin, at least 1/8 of an inch thick. If you would like, push your fingers into the edges of the rolled dough to create a lip for the crust.  
  2. Carefully place the dough onto a pizza peel or a baking tray dusted with a good amount of flour. Cornmeal also works to make sure the pizza dough does not stick.  
  3. Add the tomato sauce using a ladle and spread evenly around the dough in a circular motion. Top with the mozzarella, and place into the oven. Bake for about 6-7 minutes, or until the pizza crust is golden brown. 
  4. Remove from the oven and tear basil leaves onto the stir hot pizza. They will wilt and add their aroma to the pizza. Cut into slices and enjoy. 

 

Pizza Dough 

Ingredients: 

  • 3 ½ – 4 cups bread flour, plus more for rolling 
  • 1 teaspoon sugar 
  • 1 tablespoon dried yeast 
  • 2 ½ teaspoons kosher salt 
  • 1 ½ cups water, 110° F 

Instructions: 

  1. Combine the yeast, sugar and ½ cup of water in a small bowl and stir. Set aside for 10 minutes while you prepare the other ingredients. 
  2. Combine the bread flour and kosher salt in the bowl of a stand mixer. While the mixer is running, add the yeast/sugar mixture as well as the rest of the water.  
  3. Add 2 tablespoons of olive oil and beat until the dough forms into a ball. If the dough feels too sticky, add additional flour, 1 tablespoon at a time until the dough comes together to in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. 
  4. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.  
  5. Grease a large bowl with the remaining 2 teaspoons of olive oil and place your dough into the bowl. Cover with plastic wrap or a kitchen towel and place into a warm area to let it double in size, about 1 hour. The Wolf wall ovens, as well as the Wolf-Dual Fuel Range oven, have a Proof Mode that is perfect for this step. 
  6. Turn the dough onto a lightly floured surface and divide it into 2 equal pieces. Cover with a clean kitchen towel or plastic wrap and let them rest for 10 minutes. The dough is now ready to be rolled out, topped with ingredients of your choice, and baked.