We are in the Fox43 kitchen with Shaun Wolf from Artisans & Oak at the Markets at Hanover.
Recipe for Pizza Margherita (classic tomato, mozzarella, basil)
Pizza Sauce: Yields about 3 cups
1 (28-ounce) can peeled San Marzano Tomatoes
½ cup extra-virgin olive oil
2 teaspoons kosher salt
¼ bunch fresh basil leaves
Drain tomatoes from their juices and reserve into separate containers. Add olive oil, salt, and basil in with tomato juices and puree with an immersion blender. In separate container hand crush whole tomatoes and mix back into tomato juices. Taste and adjust seasoning if needed.
Pizza Dough: Yields 7 dough balls
1000 grams high protein All-Purpose Flour
700 grams water
20 grams fine sea salt
4 grams fresh cake yeast
Put flour and water in bowl of stand mixer. Crumble in fresh yeast. Using dough hook, mix on low speed for 7 minutes. With mixer still running slowly sprinkle in sea salt and mix for an additional 3 minutes. Put the dough in oiled mixing bowl. Cover with plastic wrap and set in warm spot until doubled in size.
Cut the dough into seven equal pieces and roll into balls. Put the balls into airtight container, cover, and refrigerate overnight. Remove dough from refrigerator and allow to warm for about 30 minutes before stretching. Place dough ball on floured surface and begin flattening the dough with fingertips being careful to form the dough’s crust. Gently push your palms into the center of the dough and begin stretching it towards the edges. Pat and stretch dough into 12 inch diameters. Top and bake as you wish.
For more information: www.marketsathanover.com
