INGREDIENTS
-
2 1⁄4 Cups (270g) All-Purpose Flour
-
1 Packet (2 1⁄4 teaspoon/7g) Instant Yeast
-
1 1⁄2 Teaspoons Sugar
-
3⁄4 Teaspoon Salt
-
1⁄8 Teaspoon Garlic Powder
-
1⁄4 Teaspoon Dried Basil Leaves
-
2 Tablespoons Botticelli Cooking Extra Virgin Olive Oil + Additional 3⁄4 cup (170g) Warm Water
Pizza Toppings
- 1⁄2 Jar Botticelli Pizza Sauce
- 1 1⁄2 Cups Shredded Mozzarella
- Fresh Mozzarella
- Sliced Cherry Tomatoes
- Pepperoni
- Ricotta Cheese
- Fresh Basil
- Extra Virgin Olive Oil for Brushing the Crust
PREPARATION
- First, whisk the yeast, sugar and warm water in the bowl of a stand mixer. Cover and let sit for 10 minutes to activate the yeast.
- Add in the flour, salt, garlic powder, basil and olive oil. Using the hook attachment, mix on medium/low speed until a dough forms and begins to pull away from the bowl.
- Drizzle some olive oil in a clean bowl and place the pizza dough in, turning it a few times to coat the dough in oil. Cover and let sit until doubled in size, about 1 hour.
- While the dough is proofing, preheat the oven to 450°F. If using a pizza stone or baking steel, place it in the oven now. Gather all of your toppings.
- When the dough has doubled in size, turn it out onto a floured surface and shape it into a heart by pressing the dough down then pulling the bottom and both ends on top into a point.
- Move the dough onto a parchment lined pizza peel or pizza pan and continue to shape until a heart forms.
- Spread on the sauce then sprinkle on the shredded mozzarella. Add the rest of the pizza toppings, except the basil then slide the pizza onto the preheated pizza stone/baking steel (or just place it in the oven if using a pizza pan). Bake for 10-15 minutes or until the crust is golden and the cheese is melted and browning.
- Remove the pizza and brush some more olive oil on the crust. Sprinkle on the fresh basil and enjoy!