At Casa Argento, we love entertain and host parties. Homemade pizza is the perfect crowd pleaser for any occasion. Our recipe that we serve guests at the Casa pairs perfectly with Argento Bonarda. Bonarda is a native varietal to Argentina that is light and exhibits a fresh floral element with a touch of spice, perfect to enjoy with pizza. Salud!

Makes 2 medium or 4 individual pizzas

Pizza Dough Ingredients

1 (1/4-ounce) packet active dry yeast
A pinch of sugar
1/4 cup lukewarm (110°F) water
3 to 3 ½ cups Flour ( bread or all-purpose )
2 tsp salt
1 to 1 1/2 cups lukewarm (110°F) water
2 tbsp Olive oil

Pizza Topping Ingredients

1 (14-ounce) can Peeled whole tomatoes, drained
1 tbsp Olive oil
½ tsp Oregano
Salt and pepper to taste
1 pound Fresh buffalo or cow milk mozzarella, sliced into thin rounds
Olive oil for drizzling

Dough Method: By Hand

1. Stir the yeast and sugar into the ¼ cup warm water in a small bowl. Leave for about 10 minutes to activate the yeast.
2. Pour yeast mixture into a large bowl. Pour 1 cup of the flour in with the yeast and mix together well with a wooden spoon. Add another 2 cups of the flour and about ½ of the remaining water. Mix together with your hands until it all comes together. Add more water as you mix it to form a smooth dough, not too sticky but not too dry. Add more flour or water as needed to get a good consistency.
3. Remove to a lightly floured work surface and knead for another 8-10 minutes until smooth.
4. Form into a ball. Wipe a large bowl with a little olive oil, place the dough in the bowl and flip the dough over to cover it with oil. Cover the bowl with plastic wrap or a towel and place in a warm space to rise until doubled in size, anywhere from 1-3 hours.
5. Punch the dough down with your fists and knead it lightly for another 2-3 minutes. Cut the dough into 2 or 4 pieces and form each piece into a ball. Cover the balls lightly with plastic wrap and let rise in a warm spot until doubled again in size.

Dough Method: By Food Processor

1. Stir the yeast and sugar into the ¼ cup warm water in a small bowl. Leave for about 10 minutes to activate the yeast.
2. Put all ingredients in the following order into the processor bowl: yeast mixture, flour, water, salt, olive oil. Pulse machine until dough comes together in a large ball. This happens quickly. Add more flour or water as needed to get a good consistency.
3. Remove dough from processor and knead by hand 1-2 minutes. Proceed with Step 4 above and 5 above.

Preparing the Pizza

1. At least 45 minutes before making the pizza, place a baking stone either on the floor of the oven (for gas ovens), or on a rack in the lower third of the oven. Heat the oven as hot as possible, up to 800°F (most home ovens will go only to 500 to 550°F, but some will go higher). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.
2. Put the tomatoes in a food processor or blender, pulse them lightly, leaving them a little chunky. Stir in the 1 tablespoon olive oil, oregano, salt and pepper.
3. On a lightly floured work surface, roll half the dough into a 13-inch round. Spread about ½ cup of the tomato sauce over the dough, starting in the middle and working in a circular motion outward. Leave a 1-inch border around the edge of the dough.
4. Lay half of the mozzarella slices evenly over the pizza, sprinkle it with salt and pepper and drizzle with a little bit of olive oil.
5. Slide the pizza onto the pizza stone and bake until cheese is melted and the crust is cooked through and browned, about 7 to 9 minutes.

Remove from oven, cut into pieces and serve immediately. Repeat with remaining dough.