Monday, January 18, 2010

Margharita Pizza

So, my first attempt at making pizzas was a success! :) I tried the basic simple margharita pizza, with fresh mozarella cheese and fresh basil on the top. On the pizza dough, I brushed it with olive oil infused with garlic and red pepper flakes, and then added the tomato sauce, fresh mozarella and basil! Heres to more delicious pizzas for the pizza lovers of our home!:)


For the pizza
1 1/4 cups warm water (100 to 110 degrees)
2 packages dry yeast
1 tablespoon honey
Good olive oil
4 cups all-purpose flour, plus extra for kneading
Kosher salt
4 garlic cloves, sliced
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper
5 cups of Pizza Sauce(recipe already on Blog : Italian)
slices of fresh mozzarella
chiffonade of basil leaves(8 leaves)


For the dough, combine the water, yeast, honey, and 3 tablespoons olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of the flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl. When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.

Meanwhile, make the garlic oil. Place 1/2 cup olive oil, the garlic, and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.

Preheat the oven to 500 degrees. (Be sure your oven is clean!)

Dump the dough onto a board and divide it into 6 equal pieces. Place them on a sheet pan lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.

Press and stretch each ball into an 8-inch circle and place 2 circles on each parchment-lined sheet pan. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.) Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with tomato sauce and mozzarella. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown. Garnish with the chiffonado of basil leaves on each pizza and serve immediately! :)

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