8.09.2012

pizza margherita

I love pizza. In college I used to order Hungry Howies like twice a week. That garlic butter crust is to die for. The belly that came along with it wasn't so great. I still enjoy a yummy pizza here and there, but now I want to try making my own at home. Cooking Light has a bunch of recipes that are tasty and healthy.


  • Ingredients:1 cup warm water (100° to 110°), divided
  • 10 ounce bread flour (about 2 cups plus 2 tablespoons)
  • package dry yeast (about 2 1/4 teaspoons)
  • 4 teaspoons olive oil 
  • 3/4 teaspoon kosher salt, divided
  • Cooking spray
  • 1 tablespoon yellow cornmeal
  • 3/4 cup Basic Pizza Sauce
  • 1 1/4 cups (5 ounces) thinly sliced fresh mozzarella cheese
  • 1/3 cup small fresh basil leaves 
  1. Preparation:
    1. Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture, oil, and 1/2 teaspoon salt to flour mixture; mix 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.
  2. 2. Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Press dough out to a 12-inch circle on a lightly floured baking sheet, without raised sides, sprinkled with cornmeal. Crimp edges to form a 1/2-inch border. Cover dough loosely with plastic wrap.
  3. 3. Position an oven rack in the lowest setting. Place a pizza stone on lowest rack. Preheat oven to 550°. Preheat the pizza stone for 30 minutes before baking dough.
  4. 4. Remove plastic wrap from dough. Sprinkle dough with the remaining 1/4 teaspoon salt. Spread Basic Pizza Sauce evenly over dough, leaving a 1/2-inch border. Arrange cheese slices evenly over pizza. Slide pizza onto preheated pizza stone, using a spatula as a guide. Bake at 550° for 11 minutes or until the crust is golden. Cut pizza into 10 wedges, and sprinkle evenly with basil.
[image and recipe via My Recipes]

1 comment:

  1. Yummm ... this one looks de-lish! I'm a sucker for pizza, too. Thanks for the lighter recipes!

    ReplyDelete

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