Dining Tip: Pizza Margherita

Note: Recipe adapted from American Pie (Ten Speed Press) by Peter Reinhart.

• 5 cups unbleached, all-purpose flour, plus more for dusting
• 3 1/4 teaspoons kosher salt (or 1 3/4 teaspoons table salt)
• 1 teaspoon instant yeast
• 1 3/4 cups plus 2 tablespoons cool (65° F) water
• Olive oil, for oiling bowl
• 1 28-ounce can crushed tomatoes (preferably San Marzano)
• 5 cloves garlic, minced
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh basil, minced, plus 16 basil leaves
• 1 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper
• 6 ounces fresh mozzarella, thinly sliced or coarsely shredded
• 2 to 3 tablespoons freshly grated Parmigiano-Reggiano or pecorino Romano

1. Combine the first four ingredients in the bowl of an electric mixer fitted with a dough hook or, alternatively, in a large bowl using a large metal spoon. If using the mixer, work the dough on low speed until it gathers into a coarse ball, about 4 minutes. Let the dough rest 5 minutes, then mix again on medium-low speed until the dough clears the sides of the bowl and sticks just a little to the bottom, about 2 minutes. If it is too sticky, add more flour to the dough a tablespoon at a time. If it is too stiff, add more water to the dough a tablespoonful at a time. If mixing the dough by hand, repeatedly dip one of your hands or the spoon in room-temperature water, and mix vigorously in the same manner as a mixer.

2. On a lightly floured work surface, pat the dough into a smooth ball. Place the dough into a bowl that has been brushed with olive oil. Turn dough in bowl until it is coated with the oil. Cover the bowl with a clean kitchen towel, and let the dough rise in a warm, dry place 1 1/2 hours. Punch down the dough, and reform it into a ball. Return to the bowl, cover and refrigerate 2 hours. If not using immediately, cut the dough into 6 equal pieces using a knife or pastry blade dipped into water. Form the pieces into balls, and rub each ball with oil. The dough will keep in the refrigerator stored in a resealable plastic bag up to 2 days or in the freezer up to 3 months.

3. Combine the tomatoes, garlic, vinegar, minced basil, oregano and pepper in a small bowl. Season with salt. Reserve, covered, until ready to use. The sauce will keep in the refrigerator up to 1 week.

4. Remove two of the dough balls from the refrigerator or freezer, and let stand 2 hours.

5. Place a pizza stone or unglazed, fire-proof tiles on the middle rack of the oven, and heat oven to 500° F.

6. Lightly flour the dough and your hands, and on a lightly floured work surface, flatten one of the dough balls into a disk. Roll out to an evenly thick, 9-inch circle, using a rolling pin.

7. Transfer circle to a pizza peel or an inverted baking sheet dusted with cornmeal (this will help the dough slide easily onto the stone). Spread 1/3 cup of the tomato sauce evenly on top, leaving a 1/2-inch border around the edge. Place a basil leaf in each quadrant. Top with half the mozzarella, then half of the Parmigiano-Reggiano.

8. Carefully slide the pizza from the peel onto the baking stone. Bake until the crust is puffy and lightly charred and the cheese has melted and is just beginning to brown in spots, 7 to 9 minutes. The underside of the crust should be brown and crisp. (If the top gets done before the bottom, lower the shelf in the oven for the next pizza.)

9. Transfer pizza from the oven, using the peel, and let cool 2 minutes before slicing. Repeat with the remaining ingredients. Serves 2 to 4 (each pizza serves 1 to 2); makes enough dough for 6 pizzas.