When it comes to favorite foods, pizza is at
the top of my list. It is also one of my favorite things to make at home.
Seriously, homemade pizza is so easy, even if you make your own crust. Plus, it’s easy
on the budget.
I get my love of pizza from Mom. She is a bigger pizza
fiend than me. Frozen, homemade, or restaurant…the variety doesn't matter.
Whenever we’re together, I know if I suggest getting pizza, she will agree
almost before I finish speaking.
However, The Picky Eater was a different matter. He only
liked certain pizzas from specific restaurants and was never one to experiment
with something new. Frozen pizza could only be Red Baron supreme, and no matter
how many times I tried, I could never get him to like homemade pizza. I think I
was doomed from the beginning. The first time I made pizza for us, I goofed on
the sauce by adding too much salt. From then on, it was a loosing battle.
I've shared my favorite pizza sauce recipe before, but this pizza came about because I had a large tomato from the farmer’s market that was
getting ripe fast and I didn't want it to go to waste. So instead of using sauce, I went for a Margherita-style pizza with sliced tomatoes and basil.
(The name comes from Queen Margherita of Italy, who was said to like this style
of pizza best on a visit to Naples in 1889.) The flavors are clean and
simple…perfect for summer.
Margherita Pizza
Crust:
1 cup warm water (about 110 degrees, or just warm to the
touch)
1 packet rapid rise yeast
2 1/2 to 4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons olive oil
Topping:
2 tablespoon olive oil
1 clove garlic, finely minced
1/2 teaspoon salt
2 cups shredded mozzarella cheese
12 to 14 fresh basil, thinly sliced and divided
1 large tomato, thinly sliced
To make the crust: Warm the bowl to your stand mixer by
filling it with hot water and letting it set for about a minute. Pour the water
out and dry.
Place the bowl onto the mixer stand. Add the warm water, and
then sprinkle the yeast over the top. Next add 2 1/2 cups of flour, salt and
olive oil. Mix with the dough hook for 2 minutes. If the dough is too dry (not
coming together in a ball), add a few drops of water at a time until it clings
to the hook and cleans the sides of the bowl. If it’s too wet (sticking to the
bowl), add more all-purpose flour, 1/2 cup at a time, until it reaches the
right consistency.
Once the dough has come together, continue to knead with the
dough-hook for 2 more minutes. (Or you can knead by hand if you wish.)
Smear the bottom of a large bowl with olive oil. Remove the
dough from the mixer and shape into a ball. Place the dough into the greased
bowl, turning it over to oil the top. Cover the bowl with plastic wrap.
Let the dough rise in a warm place for 45 minutes to 1 hour,
or until doubled in bulk. (I place my dough in my oven that I preheated at 450
degrees for 1 minute, and then turned off.) When the dough has risen, punch it
down and then shape into the pizza form on a well-greased baking sheet or on
top of a piece of parchment paper.
To top the pizza: In a small dish, stir together the olive
oil, garlic, and salt. Set aside for 5 to 10 minutes, and then brush the mixture onto the pizza dough. (You may not
need all of it. I just used the oil, which had picked up the garlic flavor. If
you like a stronger garlic taste, make sure some of the minced garlic is spread
on the crust.) Sprinkle half of the basil over the pizza, and then top with
both cheeses. Lay the tomatoes on top of the cheese and sprinkle just a bit of salt
over each slice.
Bake at 450 degrees for 15 to 20 minutes. (I often remove my
pizza from the pan directly onto the oven rack after 10 minutes of baking so
the bottom crust gets nice and brown.) Take out of the oven and sprinkle with
the remaining basil. Cut and serve.
This looks so tasty! What a great looking crust too, perfect :)
ReplyDeleteDear Linda, I used to love to get a slice of pizza with my mom. It was so nice to go out shopping and stop for a slice.
ReplyDeleteHowever, today pizza is way too expensive. I either buy a dough or make the dough myself.
I often wondered where the name for this pizza came and never looked into it. Thank you for the info.
The pizza looks wonderful.
I keep you in my prayers and know that the Lord always opens a window.
Blessings dear. Catherine