Italian Pizza with Mozzarella Fresca

Directions

For the pizza dough

1. Combine warm water and honey in a large mixing bowl. Sprinkle the yeast onto the surface of the water and let sit for 5 minutes without mixing. Add olive oil and sea salt. Mix together with a fork. Add 250 mL (1 cup) flour and mix together with the fork until the flour is combined and the mixture becomes sticky. Add 125 mL (1/2 cup) flour and knead into the dough. Transfer the dough onto a work surface covered with the remaining flour.
2. Knead for 5-7 minutes until the flour is fully incorporated and the dough becomes smooth and supple. Transfer the dough into a large greased bowl and cover with plastic wrap. Let sit 90 minutes in a warm place.

For the margherita sauce

1. Empty the can of Italian plum tomatoes in a saucepan. Using a hand blender, blend the tomatoes to reach a smooth consistency (you can also do this in a stand blender, then transfer the smooth sauce back into the saucepan). Add the basil and salt. Bring to a boil, stirring from time to time, then simmer, uncovered, for 20 minutes. Remove from the heat and set aside until needed.

To assemble

1. Place a pizza stone on the bottom rack of the oven. Preheat the oven to 260°C (500°F) for at least one hour to heat the stone.
2. Divide the pizza dough into two equal parts. Using your hands, shape each one into a circle around 25 cm (10 inches) in diameter. Place each circle onto a square of parchment paper. Top each pizza with about 125 mL (1/2 cup) margherita sauce, then half of the Saputo Mozzarella Fresca cheese.
3. Slide one of the pizzas (with the parchment paper) onto the hot pizza stone. Bake for 10 minutes, or until the cheese is bubbly and the crust is golden. Remove from oven and repeat for the second pizza.
4. Garnish each pizza with a drizzle of olive oil and fresh basil leaves, then serve right away.

A recipe developed by our chef collaborator @rob_gentile