Homemade Italian Balsamic Pizza Margherita

• Step 1.

For the crust, use Rapid Rise yeast to cut the rising time down. If you are using regular active dry yeast, you’ll have to let it rise a bit longer.

• Step 2.

Place 1 cup of flour, rapid rise yeast, oil, honey, and salt into a large mixing bowl. Slowly add your warm water and begin mixing with an electric mixer or wooden spoon.

• Step 3.

Beat until the mixture is smooth, about 2-3 minutes. Begin adding additional flour 1/2 cup at a time until it forms a soft dough.

• Step 4.

Place dough onto a lightly floured surface and knead for 5-7 minutes or until dough is soft and smooth. Be careful not to add too much flour or the crust will be hard. Place dough into a lightly oiled bowl and turn to coat. Cover the bowl with plastic wrap or a damp kitchen towel and let rest in a warm place for 15 minutes. If using active dry yeast, let rise about 40-60 minutes.

• Step 5.

*Tip; If your kitchen is cool, you can turn on your oven to the lowest setting for 1-2 minutes and then turn off. Oven should be warm but not too hot to touch. Place bowl inside of the warm oven to rise. Alternatively, you can place a pan of boiling water in the bottom of your oven (turned off) and close the oven door. The steam and moisture will also be a good environment for the dough to rise.

• Step 6.

Preheat oven to 450ºF / 230°C. Place dough onto a lightly greased pizza pan or cookie sheet and gently stretch it out to about 12-14 inches, but be careful not to overwork the dough. The size will determine how thick or thin the crust is—smaller pizza for thicker crust, spread it out larger for thinner crust. If you get a hole in the crust when stretching it out, just pinch the dough back together.

• Step 7.

Place a few spoonfuls of passata sauce onto the dough and spread it over the crust. You may not need all of it. Top with slices or torn chunks of mozzarella. It’s okay if there is sauce showing. Sprinkle the top with salt, freshly cracked pepper, and a drizzle of olive oil.

• Step 8.

Place pan into the preheated oven and bake for 10-15 minutes (time will vary depending on how thick the dough is) until the Mozzarella is melted and crust is golden brown.

• Step 9.

Remove from oven, top with fresh basil leaves and drizzle with Balsamic Vinegar or Chef’s Reduction glaze.