Homemade Margherita Pizza
My favorite pizza -- here's a way to make it, from scratch in less than an hour! Thin crust, easy to make. Makes two pizzas -- you can freeze one of the doughs for up to a week.
Ingredients
- For the dough:
- 3/4 cups (6 ounces) of water
- 1/2 teaspoon of active-dry yeast (if using instant yeast, you don't need to dissolve it during the first step)
- 2 cups (10 ounces) unbleached all-purpose flour
- 1/2 tsp salt
- Topping:
- Olive Oil
- 1 tsp Italian Seasoning
- 12 Basil Leaves
- 1 Sliced Tomato
- Slices Mozzarella Cheese (4-5 slices per pizza)
- Parmesan Cheese for spinkling
Method
Preheat oven, hopefully with a pizza stone, for 1 hour at 500 degrees.
h4. Dough
Heat the water to between 100 and 110 degrees (any hotter and the yeast will die). Add the 1/2 tsp of yeast to the water and wait 5 minutes for it to dissolve.
In a large bowl, measure out the 2 cups of flour. Mix it with the 1/2 tsp of salt. Make a resoirvoir in the dough. Add the yeast water mixture and mix until it is a cohesive ball. Transfer to cutting board.
With additional flour (maybe 1 tbsp), roll and knead the dough until it is shiny and not sticky, maybe 5 minutes. Cut the dough in half, each will make 1 pizza.
Roll (or toss) the dough until about 12 inches big; I don't care about looks here, I liked the rustic look, but you can use a rolling pin as well to make it circular, and thin (about 1/4 inch thick).
h4. Pizza
Add enough olive oil on top of the dough to coat; sprinkle Italian seasoning on top. Add sliced tomatoes.
Either chiffonad the basil or chop it up thin, add to the pizza. Top with mozzarella lslices and spinkle with Parmesan cheese.
Bake for 8 minutes on the pizza stone.
Media
Photos:
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Log in Sign UpJesse Wolgamott
Jesse Wolgamott
Influences: Italian, Texas BBQ, and Mexican
Location: Richmond, TX
Favorite Piece of Cooking Equipment: Set of Knives (can't narrow to 1)
Favorite Recipes: Lasagna for comfort. Chilada for beers. Chocolate cupcakes for dessert. Baked Potato Soup.
What else? ehh.. not really.