Pi-zza Day

My Pizza Margherita wasn't a perfect sphere, but the taste and texture were as good as it gets.  The trick was a thin crust, rolled onto parchment paper, then baked on a stone in a very hot oven.  Homemade sauce, fresh mozzarella and basil are our favorite toppings.

Pizza Margherita

(Serves 2)

Slowly add warm water (125 F) to flour, sugar and dry yeast in mixing bowl.
1/2 whole wheat pastry flour
1/2 teaspoon sugar
1 1/8 teaspoon dry yeast
Dash salt
1/2 cup warm water (temp with thermometer to 125 F)
Beat for 2 minutes at medium speed with dough hook in place.  Turn speed to low.
Slowly add flour.
1/2 cup plus 2 tablespoons all purpose flour
Knead until dough leaves side of bowl.

Place in bowl sprayed with Pam, turning to coat.  Cover bowl with saran wrap.  Let rise until double in bulk.

Punch dough down.  Lightly flour a piece of parchment paper.  Roll dough to a thin round shape.  Brush with tomato sauce.

See my simple tomato sauce recipe here.  I strained the sauce to get only the thickest portion.

Arrange cheese on sauce:
6-8 thin round slices of fresh mozzarella cheese

Snip with fresh basil and dash of oregano.

Turn up edges of crust.  Sprinkle with cornmeal.

Bake at 500 F. for 10 minutes.