Margherita Pizza

Margherita Pizza

I use my bread machine to make batches of dough for pizza, which I freeze in 1 lb. balls for whenever the mood for pizza strikes.  Homemade dough is best, as it is free of preservatives and dough conditioners.  I therefore encourage you to make your own, but you can always use any commercial dough you like.  I also can batches of my own pizza sauce for the same reason – nothing funky in it and I can flavor it exactly how I like it.  I will post a blog with those recipes and more pizza making tips at some point.  Fresh mozzarella is the key to this pizza – it usually comes in tubes or big balls in most grocery stores.  Use whatever fresh herbs you like or have on hand.

  • 1 lb. ball of pizza dough
  • 1 cup homemade pizza sauce – or – 1 small can tomato sauce mixed with ¼ tsp garlic powder and 1 tsp. dried oregano
  • 10 slices of fresh mozzarella, each 1/2″ thick
  • a handful of fresh basil leaves
  • 1 Tbsp. fresh oregano leaves
  • 1 tsp. fresh thyme leaves
  • 2 large tomatoes, seeded and very thinly sliced

Preheat oven to 450 (let oven preheat at least 20 minutes to ensure the oven is truly hot), and place a baking rack on the lowest position.  I have an LG gas range that has a little “lip” around the perimeter of the bottom that allows me to slide the baking rack just about an inch above the bottom of the oven.  Do not place the pan directly on the bottom of a gas oven, or on the heating elements of an electric oven!  Roll dough out to an 18” circle if using a 16” round pizza pan or to a 15” x 11” rectangle if you are using a rimmed baking sheet.  Note:  if the pan you are using is not non-stick, bake your pizza on a piece of parchment paper or sprinkle coarse cornmeal on the pan to keep the dough from sticking.  Spread sauce over dough, leaving a 1” border all around.  Arrange mozzarella slices evenly over sauce and sprinkle with herbs.  Arrange tomatoes over the cheese and herbs.  Be sure to seed tomatoes and do not overlap them or your pizza will come out soggy.  Fold edges of dough up over toppings and place pizza in oven.  Bake 11-14 minutes, or until edges of crust are golden and cheese is lightly brown.  Let pizza cool 5 minutes before slicing and serving.

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