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Skinny Fresh Mozzarella and Tomato Pizza
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Prep Time:
35 minutes
Total Time:
3 hours 15 minutes
Melted fresh mozzarella blankets this pizza perfectly during baking.
Ingredients:
  • 1 package (2 1/4 teaspoons) regular active or fast-acting dry yeast
  • 1/2 cup warm water (105°F to 115°F)
  • 1 1/4 to 1 1/2 cups Gold Medal™ all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 teaspoon olive oil
  • 4 oz fresh mozzarella cheese, well drained
  • 2 plum (Roma) tomatoes, thinly sliced
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste
  • 1/4 cup thin strips fresh basil leaves
  • 1 tablespoon chopped fresh oregano leaves
  • 1 tablespoon small capers, if desired
  • 1 tablespoon olive oil
Instructions:
  • In a large bowl, mix yeast with warm water. Add half of the flour, salt, sugar, and 1 teaspoon of oil. Gradually mix in the remaining flour until dough is easy to handle. Transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth and springy. Grease a large bowl with shortening and place the dough inside, turning to coat all sides. Cover and let it rise in a warm place for 20 minutes. Gently deflate the dough by pressing your fist into it. Cover and refrigerate for at least 2 hours, but no more than 48 hours. If the dough doubles in size during refrigeration, gently deflate it by pressing your fist into it.
  • Preheat oven to 425°F with the rack positioned at the lowest level. Grease a cookie sheet or 12-inch pizza pan with oil and sprinkle cornmeal on top. Shape the dough into a 12-inch round on the prepared sheet or pan, using floured fingers to pat it out evenly. Create a slightly thicker edge by pressing the dough from the center outwards.
  • Slice the cheese thinly into 1/4-inch slices and lay them atop the dough, leaving a 1/2-inch border. Position the tomatoes over the cheese evenly. Season with salt, pepper, 2 tablespoons of basil, oregano, and capers. Finish by drizzling 1 tablespoon of oil over the top.
  • Bake for approximately 20 minutes until the crust turns a beautiful golden brown and the cheese is perfectly melted. Finish by sprinkling the remaining 2 tablespoons of basil over the top.

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