I could eat pizza everyday.
My love for pizza knows no bounds.
My favorite kind, the Margherita, has such simple and rustic ingredients that I keep coming back for more.
It’s literally fantastic.
Rustic Margherita Pizza
1 cup water at about 100F
1 tsp organic cane sugar
2 tsp or one packet yeast
1 tbsp evoo (plus more for oiling the bowl)
2 tsp sea salt, coarse ground
3 cups organic AP flour
1 tbsp EVOO
3 organic tomatoes, thinly sliced
2 garlic cloves, very thinly sliced
4 oz buffalo mozzarella, chopped
handful basil, finely chopped
Parmesan, grated to taste
1. Preheat oven to 425F. Then put warm water, sugar and yeast into the bowl of a stand mixer. Let sit for 5 mins to get frothy.
2. Mix in the oil and salt. Slowly mix in the cups of flour. Once a dough forms, keep mixing for 5 or 6 mins until the dough is soft and pliable but not sticky.
3. Use a little oil to coat the dough and also the large bowl it will sit in. Cover with a kitchen towel and put in a warm place for an hour. I usually put the bowl on the oven and will turn it on to keep the area warm.( In this case you can turn it on because you need it plenty preheated to make the pizza.) Let rise for an hour.
4. Put some floor down on the counter. Take dough out of bowl and cut into 2 pieces. Roll them each into a ball. Roll each ball into a 10 inch pizza dough. Turning the pizza after every time you roll the rolling pin.
5. Put dough on greased sheet pan. Drizzle on some olive oil and put in the oven for 5 minutes.
6. Remove dough from oven and immediately sprinkle on garlic, tomato slices, mozzarella and grated Parmesan.
7. Put pizza back in the oven for another 5 or more mins, just until crust looks light brown and cheese is melted. Once out of the oven sprinkle with basil. Nom!