Thursday, January 30, 2014
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Margherita Pizza
Carrabbas Margherita Pizza
Copycat Pizza
Makes 1 Pie
store bought pizza dough
semolina, cornmeal or whole wheat flour for the pizza peel
extra-virgin olive oil for brushing
5 ounces fresh whole milk mozzarella, thinly sliced and cut into 2-inch pieces
1½ ripe plum (Roma) tomatoes, cut lengthwise into ¼-inch slices
8 to 10 fresh basil leaves, torn or coarsely chopped
freshly ground black pepper (optional)
Position a rack in the bottom third of the oven. Place baking stone on the rack and preheat the oven to 550°F, allowing at least 30 minutes to reach this temperature. Evenly sprinkle a pizza peel with semolina.
Shape the dough into a 12-inch round. Transfer to the pizza peel. Brush the dough with olive oil. Arrange the mozzarella and tomatoes evenly over the dough, leaving a 1-inch border around the perimeter
Slide the pizza off the peel onto the stone. Close the door immediately and bake until the crust and the underside is browned (use the peel to lift the pizza and check), 8 to 10 minutes. Use the peel to remove the pizza from the oven and transfer to a carving board. Sprinkle with the basil. Let stand for 3 minutes Season with the pepper, if desired. Using a pizza wheel, cut the dough into wedges and serve hot.
Margherita Pizza
Carrabbas Margherita Pizza
Copycat Pizza
Makes 1 Pie
store bought pizza dough
semolina, cornmeal or whole wheat flour for the pizza peel
extra-virgin olive oil for brushing
5 ounces fresh whole milk mozzarella, thinly sliced and cut into 2-inch pieces
1½ ripe plum (Roma) tomatoes, cut lengthwise into ¼-inch slices
8 to 10 fresh basil leaves, torn or coarsely chopped
freshly ground black pepper (optional)
Position a rack in the bottom third of the oven. Place baking stone on the rack and preheat the oven to 550°F, allowing at least 30 minutes to reach this temperature. Evenly sprinkle a pizza peel with semolina.
Shape the dough into a 12-inch round. Transfer to the pizza peel. Brush the dough with olive oil. Arrange the mozzarella and tomatoes evenly over the dough, leaving a 1-inch border around the perimeter
Slide the pizza off the peel onto the stone. Close the door immediately and bake until the crust and the underside is browned (use the peel to lift the pizza and check), 8 to 10 minutes. Use the peel to remove the pizza from the oven and transfer to a carving board. Sprinkle with the basil. Let stand for 3 minutes Season with the pepper, if desired. Using a pizza wheel, cut the dough into wedges and serve hot.
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