Pizza Margherita

Pizza Margherita

  • Servings: 2
  • Difficulty: easy
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Pizza Margherita

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While I am still working on my pizza dough experimentation my Basil has been thriving in my herb garden. Tonight we were going to hunker down and watch the World Cup Finals. So I picked up a ball of dough at our favorite pizza joint and decided to make a Margherita pizza. This pie really turned out well. Thin crispy crust, perfectly melted mozzarella with a super simple tomato sauce and my fresh basil.

I purchased one of those Presto gas powered pizza ovens because it can get up to 900 degrees. I prefer to stay at 700 degrees to let the crust really crisp up. So really the only thing I made here was the sauce and it was super simple because I cooked the two cloves of garlic in olive oil and added crushed San Marzano tomatoes and 2 tsp of sugar. I also used low moisture mozzarella cheese.

We recently saw an episode of Best 5 Pizza Places in the US on FoodNetwork. It showed the Chicago joint called Pequod’s that does a deeper dish but they line the edges of their pan with cheese so as it cooks it makes a nice crispy cheese edge. Jill tried it on one of the pies and it really did turn out perfectly. (if you’re into burnt cheese).

Ingredients:
pizza dough
14 oz of crushed San Marzano tomatoes
2 cloves of garlic (minced)
handful of fresh basil
2 tsp of sugar
2 tsp of crushed red pepper
Kosher salt
Parmesan cheese
Low moisture Mozzarella

Directions:
1. Made the sauce by cooking the garlic in olive oil for a few minutes and then adding the tomatoes and spices.

2. I took a non stick square brownie pan and put some olive oil on the bottom. I spread out the dough to the edges and then added some parm, then the sauce and finally the mozzarella and basil. IMG_0308

3. My oven was right around 700 degrees so it took about 6 minutes to cook.
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Attempt at Pequod's crispy cheese edges
Attempt at Pequod’s crispy cheese edges

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