After a hectic weekend, I decided to bake my own pizza including the dough as dough making is very therapeutic for me especially after a busy weekend!
Cremeitalia delivered their bocconcini cheese to my doorstep and the very next thing which came to my mind was to bake a margarita bocconcini pizza!
FOR THE DOUGH
2 1/2 cups warm water
1/4 cup sugar
3 teaspoons- instant yeast
1/4- cup vegetable oil
6 cups -all purpose flour
2 teaspoons- salt
1/2 cup- pizza sauce
1 cup- fresh bocconcini mozzarella, sliced
½ cup -sliced cherry tomatoes
10- basil leaves
Pinch red pepper flakes
Extra-virgin olive oil, for drizzling
PREPARING THE DOUGH
In the bowl of a stand mixer, combine the water, sugar and yeast. Allow the mixture to sit for a few minutes until frothy. Add in the vegetable oil.
In a bowl, combine the flour and the salt. Add the flour to the yeast mixture, 1/2 cup at a time, mixing well between additions.
Grease a large bowl, then scrape the dough into the bowl. Turn the dough to coat it in oil. Cover the bowl with plastic wrap or a towel and a let the dough rise at room temperature until doubled, about 1 hour.
Turn the dough out onto a well-floured work surface. Pull the dough around to the bottom, stretching it to create a smooth ball. Cut the dough into 3 equal portions. Each ball will be approximately 1 pound of dough.
Roll out the dough to use in your favorite pizza recipe, or refrigerate until needed. (I have refrigerated it for several hours, up to overnight, but the dough will continue to rise, even in the refrigerator, so I try to use it before 24 hours.
Preheat the oven to 500°F
Spread the pizza sauce onto the dough. Top with the fresh mozzarella and tomatoes and bake 10 to 12 minutes, or until the crust is browned. Remove from the oven and top with fresh basil leaves and a pinch of red pepper flakes.
Your bocconcini pizza is ready! Have it with a glass of ride wine or go with the usual coke ;)