Monday, January 10, 2011

Margherita Pizza

Around lunch time I realized that we did not have any dinner plans so I hastily whipped out a Food Network Magazine "50" insert. These amazing inserts come in every issue and have a different theme each month. I went for the 50 pizzas but previous themes have been pancakes/waffles, eggs, nachos, holiday drinks, panini, burgers, etc. The idea is they give you the basic recipe, for example in 50 pizza it's the pizza dough, and then 50 different ways and combinations to make the dish. The outcome was sufficient. It was fine but did not have any special flavor pop, we added some garlic and red pepper flakes after the fact. This was influence by the fact that I only had a fresh tomato to use and didn't used canned ones. It was good in a pinch but I would keep looking for a more flavorful Margherita Pizza recipe (in fact there's a yummy looking one from Tyler Florence I just found).
Margherita Pizza
(Food Network Magazine)

3 3/4 cups flour
1.5 teaspoons salt
1 1/3 cups warm water
1 tablespoon sugar
3 tablespoons olive oil
1/2 cup crushed tomatoes
1/2 pound diced mozzarella
Fresh Basil Leaves
Oregano, Salt, Pepper to taste

Pizza Dough Directions:
Whisk 3 3/4 cups flour and 1 1/2 teaspoons salt. Make a well and add 1 1/3 cups warm water, 1 tablespoon sugar and 1 packet yeast. When foamy, mix in 3 tablespoons olive oil; knead until smooth, 5 minutes. Brush with olive oil, cover in a bowl and let rise until doubled, about 1 hour 30 minutes. Divide into two 1-pound balls. Use 1 pound per recipe unless noted.

Directions for toppings:
Stretch dough into two thin 9-inch rounds. Top each with 1/2 cup crushed San Marzano tomatoes, dried oregano, salt, pepper and olive oil; bake until golden. Sprinkle with 1/2 pound diced mozzarella, torn basil and salt. Bake until the cheese melts, then drizzle with olive oil.

How to make a pizza:
Step 1: Place a pizza stone or an inverted baking sheet on the lowest oven rack and preheat to 500 degrees.
Step 2: Stretch 1 pound dough on a floured pizza peel, large wooden cutting board or parchment paper.
Step 3: Top as desired, then slide the pizza (with the parchment paper, if using) onto the stone or baking sheet. Bake until golden, about 15 minutes.

I also ran out of flour and had to cut the dough recipe, it took forever to rise, I didn't have a stone or parchment paper, and the lack of flour made the sticky dough a pain to roll out. But it came out okay and we're not starving. Mission accomplished.

No comments:

Post a Comment