Pizza Margherita

Pizza Margherita

It's nice to finally have blogger back up and running. For TGIF I prepared a pizza dough. It takes only two minutes to prepare in a food processor. Anybody can do it. Some are afraid to play with yeast but once you experienced with it you find that it's not that complicated. Having good tools in the kitchen is important and a pizza stone is a must. I don't recommend using a pizza screen. They don't stand the 500F heat like the stone does so they will produce a dry crust. The stone, on the other hand, will simulate a brick oven and will produce a crisp pizza. Another great tool for making pizza is a pizza peel. I am using a wooden one. To make sure that you dough will easily slide from the peel you can make the pizza on parchment paper or dust the peel with cornmeal.

What I like about making homemade pizza, besides the incredible smell, is that everyone gets to prepare their favorite topping. This dough is so easy to work with. It is really soft. After mixing the dough for two minutes in the food processor you let it rise for one hour. I do it in the oven to make sure it's in a warm place instead of on the counter. Some use the microwave to let rise their dough. For the topping of this pizza I simply spread olive oil, then added garlic, cheese, tomatoes and fresh basil. Since the oven is really hot it takes between 5 to 7 minutes to bake. If you have leftover dough you can freeze it. When you are ready to use the dough simply defrost it for about 12 hrs in the fridge then let it rise again, at room temperature, for about 30 to 45 minutes. We like a thin crust and this recipe works well for this. Make any toppings you like. This is always a hit in the house.

Recette