- In a large bowl combine 1-1/4 cups of the flour, the yeast, and salt. Add warm water and 2 tablespoons oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Divide dough in half. Cover and let rest 10 minutes.
- Grease an 11- to 13-inch pizza pan or baking sheet. On a lightly floured surface, roll half of the dough into a circle 1 inch larger than pizza pan. Transfer dough to pan. (Reserve remaining dough for another use.) Build up edges slightly. Prick generously with a fork. Do not let rise. Bake in a 425 degree F oven for 10 to 12 minutes or until lightly browned.
- Sprinkle mozzarella cheese over hot crust. Arrange tomato slices in a circular pattern atop cheese. Drizzle with 1 tablespoon oil. Sprinkle with fresh basil and Parmesan cheese.
- Bake about 12 minutes more or until cheese melts and pizza is heated through. Makes 12 appetizer servings.
From the Test Kitchen
Prepare pizza dough. Divide into 2 equal portions. Place in plastic freezer bags. Seal, label, and freeze up to 1 month. Thaw overnight in refrigerator before using.
Nutrition Facts (Pizza Margherita)
- Per serving:
- 167 kcal ,
- 6 g fat
- (2 g sat. fat ,
- 7 mg chol. ,
- 135 mg sodium ,
- 22 g carb. ,
- 6 g pro.