Margherita Pizza

Lizzie and I made this last night.  It was really, really good, and everyone, except Hannah, liked it, which is as good as it gets right now.  I really liked tossing the topping ingredients together while the dough was rising.  The flavors had a chance to mix together nicely.

I used the original crust recipe, which was good, but I think if I want the crust really thin I should make three crusts with the dough.  I also want to try a couple of other thin crust recipes, which I have listed below.  I used my vented pizza pan instead of a stone, and the crust was cooked perfectly, even in the middle.


I would also double, the tomato mixture (triple if I make all three crusts), which I have done to the recipe below. 

Recipe adapted slightly from The Sisters' Cafe
Makes 2, 12-14 inch pizzas

6 medium vine-ripened tomatoes (of course from your own garden is best!), chopped in large chunks

2 tsp minced garlic

1 tsp kosher salt

1/2 tsp black pepper

2 Tb olive oil

2/3 cup+ loosely packed fresh basil leaves, julienne cut

2 cups mozzarella cheese, shredded (fresh mozzarella is wonderful)

1/2 parmesan cheese, shredded

Combine all ingredients except cheese and toss lightly. Roll out pizza dough to 12 inch circle and place on hot pizza stone. Sprinkle 1 cup of mozzarella on dough. Spoon on tomato mixture and spread evenly over cheese. Sprinkle about 1/4 cup parmesan on top. Bake in preheated oven at 450 degrees for 12-15 minutes or until cheese is starting to brown and crust is a deep golden. Let cool for 5 minutes. Sprinkle additional 1-2 tablespoons of fresh basil over pizza before serving.

Pizza Dough This could make 3 crusts-two for now and one for later

1 1/2 cups very warm water

1 Tb sugar

1 scant Tb yeast

1/2 tsp salt

2 Tb olive oil

4 cups flour

In a large mixing bowl dissolve sugar and yeast in warm water - let sit for 10 minutes. Foam should form on top. Whisk in salt, olive oil and 1 cup flour. Whisk in 2nd cup of flour. At this point put on dough hook and turn mixer in low as you add the last 2 cups of flour. If your dough is too sticky, add flour a little bit at a time until dough forms a ball. Knead for 5 minutes. (Or 10 minutes by hand) Place dough in oiled bowl and cover with plastic wrap. Allow to rise for an hour in a warm place until double in size. Punch down dough and divide into 2 parts. Each half will make a 12 inch pizza. If you only want to make one pizza now, then put other dough ball in an oiled freezer bag and pop in the freezer for another day! Allow dough to rest for 15 minutes then roll out.

Alternative Pizza Thin Crust

***Thin Crust with Whole Wheat option

Thin Pizza Crust with rave reviews