Pizza Margarita

Jennifer

ingredients

For the Sponge

1 tbsp active dry yeast
1/3 cup lukewarm water
1/2 cup unbleached all purpose flour

For the Dough

3/4 cup water
2 tbsp olive oil
1/3 cup rye flour
3 cups unbleached all purpose flour
1 1/2 tsp salt
cornmeal for baking sheet

For the Toppings

2 1/2 lb tomatoes peeled (if desired)seeded and coarsley chopped or 2 1/2 cup drained canned tomatoes, seeded and copped
4 cloves garlic minced
12-16 fresh basil leaves cut into strips
1/4 cup extra virgin olive oil
salt & fresh ground pepper
1/2 lbs mozzarella cheese thnkly sliced
1/4 cup freshley grated parmesan cheese

directions

To make the Sponge

In a large bowl, dissolve the yeast in the lukewarm water. Add flour and using a wooden spoon, stir to combine. Cover with plastic wrap and let stand until small bubbles appear in sponge, about 30 mins

To make the dough

1
Add the water, oilive oil, rye all purpose flours, and salt to sponge. Beat with the wooden spoon until the dough pulls away from sides of the bowl, about 5 mins. Turn out the dough onto a lightly floured work surface and knead until smooth and elastic, about 10 mins. Shape the dough into a ball, lightly oil a clean bowl, place dough in the bowl. Cover with plastic wrap and let rise until doubled in bulk about 1 hour.
2
Punch down the dough and turn out onto a lightly floured work surface. Shape into 2 equal balls and place on a floured baking sheet. Cover with a towel and let rest in the refrigerator for 30 mins.
3
Preheat oven to 500 degrees. Generously sprinkle a large baking sheet with cornmeal. On a lightly floured work surface, roll out each ball of dough into a round 9 inch in diameter. Transfer the rounds to the prepared baking sheet
4
To assemble the toppings, in a bowl, combine the tomatoes, garlic and basil. Toss to mix spread evenly over the dough rounds. Drizzle with some of the olive oil and season to taste with salt and pepper. Distribute the mozzarella cheese evenly over each round and sprinkle with parmesan.
5
Bake until the crusts are golden 10-15 mins. Remove from the oven and brush the edge of each crust with the remaining olive oil. Cut into wedges.