Pizza Margherita with a Tender Crust

The following recipe is quick and makes two delicious pizzas.  Homemade pizza using fresh mozzarella is considerably less salty than it's commercial cousin.  I use peanut oil for the crust because it was a tip offered to me by a restauranteur whose pizza crust was amazingly tender.  I don't claim to know why it works; it just does.

RB Pizza Crust Dough
  • 2 1/4 tsp. yeast
  • 1 c. warm water
  • 1 tsp. salt
  • 2 tsp. sugar
  • 2 Tbsp. peanut oil (or olive oil if preferred)
  • 2 c. bread flour
  • Additional olive oil as needed
Preheat the oven to 450 degrees.  I use a convection oven.  For a regular oven increase the temperature to 475.


Sprinkle the yeast over warm water to dissolve.

In a large bowl, combine the flour and salt; set aside.

Begin mixing the dough
Knead until it has an elastic appearance


Add the sugar and oil to the water then stir the liquid into the flour.  Knead with your hand until the dough becomes elastic.  The dough is very wet and sticky.  Form the dough into a ball and coat the dough and bowl with olive oil.  Allow the dough to rise until doubled.  This takes about 30 minutes.



Coat with oil, cover and rise
Generously dust your work surface with flour. Divide the dough into two equal pieces, dust with flour and shape each into a ball.  Press on the dough to flatten slightly and then gently pull at the edges working your way around the perimeter to make 12"-14" crusts.  Because the dough is very soft, assembled but unbaked pizzas can be challenging to move. I assemble my pizzas on parchment paper to facilitate transfer onto a pizza stone.



RB Pizza
  • Fresh tomatoes thinly sliced
  • Fresh mozzarella thinly sliced
  • Fresh basil leaves
  • Minced garlic
A single large tomato is sufficient  for two pizzas. Slice the tomatoes and place them on paper towels to draw out excess liquid.

With each crust on parchment paper, scatter garlic and then arrange a layer of tomatoes on the crust.  Next place several basil leaves over the tomatoes, drizzle with a touch of olive oil and finish with the mozzarella slices.

Use a pizza slip to slide the parchment onto a pizza stone in the preheated oven.  Bake until the cheese is golden and bubbly, about 15 minutes.

Nine ideas for using my pizza crust dough.

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