Thin-crust Margherita Cholula Pizza

 By Cholula
Thin-crust Margherita Cholula Pizza Origianlly shared on National Pizza Day, put a Mexican twist on a traditional margherita pizza with Cholula Hot Sauce.

  • For the Crust:
    • 545g flour, plus extra for dusting
    • 2¼ tsp salt
    • 1 tsp active dry yeast
    • 2 tsp sugar
    • 355ml water
  • For the Pizza:
  1. To make the Dough:
    1. Combine the flour, salt, yeast, and sugar in the bowl of a stand mixer with a dough hook attachment and mix.
    2. Add water and knead on a low speed until no dry flour remains. Allow the mixture to rest for 10 minutes.
    3. Place the dough in zip-lock backs and refrigerate for a minimum of 8 hours, but 24 hours is recommended.
    4. Place the dough on a floured surface and dust it with additional flour. Split it into 6 even pieces and shape each into a ball.
    5. Place each ball in a bowl, cover, and let rise for 2 hours at room temperature.
  2. To make the Sauce, break up the tomatoes and add to a blender with ½ teaspoons alt and the Cholula Original Hot Sauce, and blend until smooth.
  3. To make the Pizza:
    1. Cut the mozzarella into ½ inch chunks and place between 2 layers of paper towels to blot for 10 minutes.
    2. Stretch one ball of dough into a circle, about 8-10 inches in diameter, keeping the outer edges slightly thicker.
    3. Preheat the grill to high and dust a 12-inch oven-proof skillet with flour. Place skillet in the grill for 3 minutes.
    4. Transfer the dough to the heated skillet, and spread 2 tablespoons of sauce across the surface. Evenly place pieces of cheese and basil leave on top. Sprinkle with olive oil.
    5. Grill the pizza for 1-4 minutes until the crust begins to blister.
      1. If you want more char on your crust, transfer the skillet to the stovetop and cook until the bottom darkens slightly.
  4. Serve in slices, drizzled with Cholula Original Hot Sauce for maximum flavour.