Thin-Crust Margherita Pizza

SERVES 1-2

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WHAT'S NEEDED
HOW TO MAKE
    For Crust
  • 4 cups flour, plus extra for dusting the dough
  • 2 1/4 teaspoons kosher salt
  • 1 teaspoon active dry yeast
  • 2 teaspoons sugar
  • 12 ounces water

  • For Pizza
  • 1 14-ounce can whole peeled Italian tomatoes
  • 1/2 cup of Cholula® Original Hot Sauce
  • 12 ounces buffalo mozzarella or fresh cow's milk mozzarella
  • 6 tablespoons extra virgin olive oil
  • 24 basil leaves
  • 2 teaspoons Olive Oil

    For Dough

  • 1
    Combine flour, salt, yeast and sugar in the bowl of a stand mixer with a dough hook attachment and whisk.
  • 2
    Add water and knead on low speed until no dry flour remains. Allow the mixture to rest for 10 minutes.
  • 3
    Place the dough in ziplock bags and refrigerate for at least 8 hours. (We recommend a full 24 hours).
  • 4
    Place the dough on a floured surface and dust it with additional flour. Split it into six even pieces and shape each into a ball.
  • 5
    Place each ball into a bowl, cover, and let rise for 2 hours at room temperature.

  • for Sauce

  • 1
    Drain tomatoes using a mesh strainer and break them up. Get rid of any excess liquid.
  • 2
    Transfer tomatoes to a blender with ½ teaspoon of salt and 1/2 cup of Cholula Original and blend until smooth

  • To Make Pizza

  • 1
    Cut Mozzarella into 1/2 inch chunks and place between two layers of paper towel to blot for 10 minutes.
  • 2
    Stretch one ball of dough into a circle approximately 8-10 inches in diameter, keeping the outer edge slightly thicker.
  • 3
    Preheat your broiler to high, and dust a 12-inch oven-proof skillet with flour. Place skillet in broiler for 3 minutes.
  • 4
    Transfer dough to the heated skillet, and spread two tablespoons of sauce across the surface. Evenly place pieces of cheese and basil leaves on top. Sprinkle with olive oil.
  • 5
    Broil pizza 1-4 minutes until crust begins to blister.
  • 6
    If you want more char on your crust, transfer skillet to stovetop, and cook until the bottom darkens slightly.
  • 7
    Drizzle on desired amount of Cholula Original for maximum flavor