PIZZA DOUGH Makes one 15” pizza.
1 t active dry yeast
1 C warm water
3 C bread flour or all-purpose flour
3 T extra-virgin olive oil
1 t kosher salt
Stir together yeast and water until dissolved. In a large Polish Pottery bowl, combine flour and salt. Make a well in the center, add the yeast and olive oil. Slowly stir the flour into the liquid ingredients until combined. Knead the dough until it becomes elastic and pulls off the work surface. Shape into a ball. Oil the bowl, place dough back in the bowl, turning to coat.
Cover the bowl with a towel and let rest at room temperature until it doubles in size, about 1 hour.
PIZZA MARGHERITA
2 T extra-virgin olive oil, plus extra to grease pan
4 garlic cloves, thinly sliced
1 T fresh thyme leaves
1 28-oz can whole peeled tomatoes, drained and hand-crushed
Kosher salt and freshly ground black pepper
1 8-oz ball fresh buffalo mozzarella, drained
Fresh basil leaves
Cornmeal for dusting, optional
Preheat your Polish Pottery Estate Platter in oven to 450 degrees.
Sauté olive oil, minced garlic and thyme until just fragrant. Add the crushed tomatoes, and season with salt and pepper to taste. Simmer 7 to 8 minutes to reduce and concentrate the flavor. Set aside.
Stretch pizza dough into a 15-inch round. Lay on your cornmeal-dusted Polish Pottery Estate Platter. Smear with tomato sauce, then tear up the mozzarella and scatter it evenly over the top of the pie. Give it a final seasoning with salt and pepper to taste, then bake in the hot oven until golden and bubbly, about 15 to 18 minutes. Remove from oven, tear basil and sprinkle over pizza. Cut into slices, serve and savor.