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RECIPE
7 INGREDIENTS12 STEPS19hr 20min

Baking Steel Margherita Pizza

3.5
4 Ratings
This baking steel pizza has a crispy crust that balloons and blisters on the outer edge. Try this pizza recipe and see for yourself!
Baking Steel Margherita Pizza Recipe | SideChef
This baking steel pizza has a crispy crust that balloons and blisters on the outer edge. Try this pizza recipe and see for yourself!
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
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Fulfilled by
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
19hr 20min
Total Time
$0.29
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6
7 1/2 cups
1/2 tsp
Active Dry Yeast
to taste
or burrata
2 cups
Tomato Sauce
to taste
to taste
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Nutrition Per Serving

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CALORIES
545
FAT
1.7 g
PROTEIN
16.0 g
CARBS
114.4 g

Author's Notes

Makes six 10 to 12-inch pizzas

Cooking Instructions

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Step 1
Whisk All-Purpose Flour (7 1/2 cups) , Fine Sea Salt (1 Tbsp) , and Active Dry Yeast (1/2 tsp) in a medium bowl.
Step 2
Add 3 cups water; stir until well incorporated. Add more water if necessary, a tablespoon at a time — dough should not be stiff.
Step 3
Cover with plastic wrap and let dough rise at room temperature in a draft-free area until surface is covered with tiny bubbles and dough has more than doubled in size, about 18 hours.
Step 4
Transfer dough to a floured work surface. Gently shape into a rough ball. Divide into 6 equal portions. Working with 1 portion at a time, quickly shape into a ball. Dust dough with flour, then set aside on work surface or a floured baking sheet. Repeat with remaining portions.
Step 5
Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour. Proceed with recipe or transfer each to a plastic quart container, cover, and store in fridge (or wrap each dough ball separately in plastic wrap and store in fridge.)
Step 6
Pull out a pizza round from the fridge one hour before you plan on baking. Dust dough with flour and place on a floured work surface.
Step 7
Place a Baking Steel or pizza stone in top third of oven and preheat oven to its hottest setting, 550 degrees F (290 degrees C).
Step 8
Gently shape dough into a 10–12 inch disk handling it as minimally as possible. Transfer dough disk to parchment-lined peel.
Step 9
Spoon Tomato Sauce (2 cups) in a light layer over the dough's surface.
Step 10
Top with a light layer of Fresh Mozzarella Cheese Ball (to taste) . Drizzle with Olive Oil (to taste) . Sprinkle with Sea Salt (to taste). Shimmy topped dough parchment paper and all onto preheated Steel. Bake for about 5 minutes or until blistered at the edges, bubbling all over.
Step 11
Remove pizza from oven using your peel — a pair of tongs might help, too. Transfer pizza to cutting board.
Step 12
Throw some Fresh Basil (to taste) on top. Cut and serve.
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Nutrition Per Serving
Calories
545
% Daily Value*
Fat
1.7 g
2%
Saturated Fat
0.3 g
2%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
114.4 g
42%
Fiber
5.2 g
19%
Sugars
3.5 g
--
Protein
16.0 g
32%
Sodium
1456.9 mg
63%
Vitamin D
--
--
Calcium
33.7 mg
3%
Iron
7.5 mg
42%
Potassium
411.2 mg
9%
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