When you do crazy things like make your own mozzarella, you’re left with the task of finding ways to use it. Fortunately, the Italians devised the perfect method.
We’ve been experimenting with pizza since our honeymoon to Rome and the Amalfi Coast a few years ago. Somehow it is not quite as easy as you would think. Especially once you’ve tasted Italian pizza.

We’ve had more disasters than we can count. Crusts uncooked, too thick, too thin, sauces too sweet, too spicy, broken pizza stones, warped pans… Our anniversary dinner this year was an unsuccessful pizza resuscitation effort that resulted in piles of pesto covered dough. (It probably should have been comical, but ruined any semblance of a celebratory mood. Oh well.)
However, somehow we have emerged with our very own perfect pizza margarita. Check it.

Oven temperature, cooking method, dough recipe, sauce recipe, and ingredient combinations have all been optimized to our liking (and what our taste buds remembered as “authentic”).

Intrigued? Check out our original recipe below. I promise it’s not as complex as it sounds, once you get the hang of it.
We’re not alone in our pursuit of pizza - apparently it is the new in-thing in the gourmet world. We’re also excited about this and this, new local ventures that are scheduled to open soon.
Pizza Margarita
Making the Dough
1. Combine 4 cups flour, 2 pinches of salt, 1/2 tbs olive oil, and 1 package active dry yeast in a food processor and pulse to combine.
2. With the food processor running, slowly add 1.5 cups warm water.
3. Turn off food processor 10 seconds after the dough forms a ball.
4. Place the dough in greased bowl. Place bowl in warm, humid place covered with a dish towel for at least 45 minutes.
Makes two pizza crusts.
Assembling the Pizza
1. Place a pizza stone in the oven and pre-heat the oven to 425°F (very important for the correct crust consistency!).
2. Divide the dough into two pieces. (If making one pizza, you can store it in the refrigerator or freezer for later.)
3. Knead the dough a bit, then roll it out to the desired size and thickness.
4. When the pizza stone is pre-heated, remove it from the oven and transfer the crust to the pizza stone. You can do this using a pizza peel (if you’re fancy) or just throw it on (like we do).
5. Top the pizza with (in the following order and the quantity of your choice);
-Crushed San Marzano tomatoes (VERY important – these tomatoes are grown in Italy and provide just the right flavor!)
-Olive oil
-Chopped garlic (optional, but adds great flavor!)
-Fresh mozzarella cheese
-Pecorino romano cheese (again optional, but we loved the flavor when we tried it)
-Freshly grated parmesan cheese
6. Bake for about 10 – 12 minutes, or until the cheese is melted and browned.
7. Remove from oven and top with fresh basil.
Wait a few minutes for it to cool and enjoy!


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