Sunday Feast № 23 | Pizza Margherita with 212 Cocktail

Thank you The Daily Meal for pointing out that savory cocktails CAN go with dinner - see 11 Cocktails That Go Perfectly With Dinner slideshow - and since I am still on the gem looking cocktail trip since the Negrosky aperitivo session, 212 cocktail recommended by Ryan Fitzgerald, bartender at New York City’s ABV, looks good to me. I lightened it up by switching reposado tequila parts with grapefruit part, going for 1:2 instead or Ryan's 2:1. Take your pick there. The Daily Meal suggests pizza Margherita to go with. Not a problem at all. Not a problem whatsoever.    The recipes for the dough, sauce and the final product are abridged from “The Food of Italy: A Journey for Food Lovers”.	Fun on the side 212 Cocktail Lite 1 part reposado tequila 1 part Aperol 2 parts grapefruit juice And useful to know How to Defrost Frozen Pizza Dough

Pizza Dough
Makes two 30 cm/12 in pizza bases
1 tbsp fine sugar 2 tsp dried yeast fresh yeast 215 ml lukewarm water 450 g plain all-purpose flour ½ tsp salt 3 tbsp olive oil cornmeal	Put the sugar and yeast in a small bowl in 90 ml of the water. Leave in draft-free spot to activate. If the yeast does not bubble and foam in 5 min, discard it and start again. Mix the flour and salt in a bowl. Add the olive oil, remaining water, and the yeast mixture. Mix until the dough loosely clumps together. Transfer to a lightly floured surface and knead for 8-10 min, adding a little flour or a few drops of warm water, if necessary, until a soft dough forms that is not sticky but is dry to the touch. Rub the inside of a large bowl with olive oil. Roll the ball of dough around in the bowl to coat it with oil, then cut a shallow cross on the top with a sharp knife or razor. Cover the bowl with the dough with a tea towel or put in a plastic bag and leave in a draft-free spot for 1½ hr until doubled in size. Punch down the dough to its original size, then divide into two portions. *At this stage the dough can be stored in the fridge for up to 4 ht, or frozen. Bring back to room temperature before continuing.* Working with one portion at a time, push the dough out to make a thick circle. Using the heels of your hand, work from the center of the circle outwards to flatten the dough into a 30 cm/12 in circle with a slightly raised rim. Place on a parchment lined tray sprinkled with cornmeal and proceed with toppings.
Tomato Sauce
120 g Roma tomatoes cored and roughly chopped 3 basil leaves 2 garlic cloves crushed 1 tbsp tomato paste 2 tsp olive oil	Put tomatoes, basil leaves, garlic, tomato paste and olive oil in food processor and purée. Leave for at least 30 min before using so the flavors can blend.
Pizza Margherita
1 pizza base on a parchment lined tray sprinkled with cornmeal 1 quantity of tomato sauce 3 150 g mozzarella chopped 9 small basil leaves or equivalent of large leaves torn 1 tbsp olive oil	Preheat the oven to 240°C/475°F. Spoon tomato sauce onto the base, spreading it to the rim. Scatter with the mozzarella and basil, and drizzle with olive oil. Bake for 12-15 min or until golden and puffed.