Lori's Pizza Margherita

Posted on May 20, 2014 by Anne Milneck | 0 comments

Lori loves pizza. Like really loves it. At Italian restaurants, while others are ordering veal masala and the fish of the day, Lori is known for ordering pizza. Her love of pizza transfers to her kitchen as well. The keys to her perfect pizza are 1) a great crust 2) a really hot oven and 3) simple toppings. While making this pizza in the store, Lori coached a customer through stretching the dough with this advice: "gravity is your friend." Grasp the dough at the edges and allow gravity to do the stretching for you. 

Adapted from Outlander Kitchen. Thanks Theresa!

Makes (2) 10” Pizzas

Ingredients for the dough:

3 cups All-Purpose flour
2 tsp Sugar
1 tsp Instant Yeast
1/2 tsp Salt
1 cup water, room temp
2 Tbl Garlic Extra Virgin Olive Oil, divided

1 Tbl Vegetable & Pizza Seasoning

Directions for the dough:

Combine the flour, sugar, yeast and salt in a bowl. Add the water and 1 tablespoon of olive oil to the bowl and mix well with your hand until a rough ball forms. Turn the dough onto a lightly floured counter and knead until smooth, 5-8 minutes. Cover with plastic wrap and/or a clean towel and set aside to rise in warm place until more than doubled, about 2 hours.

Ingredients for the Sauce:
1-14 oz canned crushed tomatoes

Crushed Red Pepper, to taste

1 tsp Granulated Garlic

1 tsp Salt

 

Directions for the Sauce:

Mix canned crushed tomatoes with 1 tsp each of Garlic Granules and salt. Add crushed red pepper to taste.

 

Toppings:

1-8oz ball mozzarella (not water packed)

Finely sliced (chiffonade) fresh Basil

Basil Extra Virgin Olive Oil

Directions for the Pizza:

Move the oven rack to the bottom position and place a pizza stone or baking sheet on the rack. Preheat the oven to 500˚ for 1 hour.

Divide the dough in half. Transfer 1 dough ball to a floured to a 15”x 15” piece of parchment paper. Working from center, gently stretch and flatten the dough to a 10” diameter with fingertips, leaving edges thicker than middle. Cover dough with a tea towel and rest for 15 minutes. Repeat with other dough ball.

Brush dough with garlic olive oil. Spread the sauce over the dough and top with cheese and basil. Bake 8-10 mins at 475 or until crust is golden brown and crispy and cheese is bubbly. Drizzle with Basil Olive Oil, let cool slightly, cut and serve. 

Posted in Garlic Extra Virgin Olive Oil, Margherita Pizza, Pizza, Pizza Dough, Vegetable & Pizza Seasoning


Next

Previous

Leave a comment

Comments will be approved before showing up.