Classic Pizza Margherita
Classic Pizza Margherita (Tomato, Mozzarella and Basil Pizza) This makes one 14- to 16-inch pizza; serving 4 to 6. Thin, crisp crusts like this one are the hallmarks of much Italy'...
Ingredients
- 1/2cupwarm water (about 100 degrees f)
- 1teaspoonall-purpose unbleached flour
- 1to 1 1/4 cups organic, stone ground all-purpose unbleached f
- 1/2teaspoonsalt
- 1tablespoonextra-virgin olive oil
- 1/2medium onion, minced
- 1sprig parsley, chopped
- 1large clove garlic, minced
Directions
- 1
Classic Pizza Margherita (Tomato, Mozzarella and Basil Pizza) This makes one 14- to 16-inch pizza
- 2
serving 4 to 6
- 3
Thin, crisp crusts like this one are the hallmarks of much Italy's pizza
- 4
Another vital element is not overloading the pie with toppings - less is definitely more on pizza
- 5
This dough goes together quickly and can be used after a single rising
- 6
If time is very short, blend, knead, rest for 30 minutes, and roll out
- 7
No baking stone is needed, since you slip the crust out of the pan and crisp it directly on the bottom rack of the oven during the last two
- 8
Use stone-ground, organic flour if possible