{"id":98,"date":"2013-07-29T19:20:12","date_gmt":"2013-07-30T00:20:12","guid":{"rendered":"http:\/\/tiffanycooks.cyberphreak.com\/?p=98"},"modified":"2018-03-22T16:06:14","modified_gmt":"2018-03-22T21:06:14","slug":"authentic-pizza-margherita","status":"publish","type":"post","link":"http:\/\/tiffanycooks.cyberphreak.com\/?p=98","title":{"rendered":"Authentic Pizza Margherita * (Not IC Safe)"},"content":{"rendered":"

\"margpizza\"<\/a><\/p>\n

 <\/p>\n

After many pizza tries, we found this recipe and love it!\u00a0 It’s for a thin Margherita pizza.\u00a0 We’ve tried it grilled and in the oven (on a pizza stone), but we prefer it in the oven!\u00a0 It even tasted great on a metal baking sheet.\u00a0 We invested in a pizza stone (Inexpensive at T.J.Maxx $15.00?) and a 14″ stainless steel pizza peel.<\/a>
\n<\/strong><\/p>\n

I use a thermometer to get my water to around 110\u00b0, otherwise it won’t activate the yeast.\u00a0 I buy my yeast in a little tub at Target.\u00a0 I’m sure there’s places that sell larger amounts but I want to make sure mine is fresh. \u00a0I mix the yeast mixture in my Kitchenaid mixer.\u00a0 Then once the yeast proofs (gets foamy and proves it’s working), I put the dough hook on so I avoid all the labor-intensive work.\u00a0 You always want to make sure the yeast proofs because otherwise, imagine your dissapointment when you add all your flour in and it ends up going in the garbage!\u00a0 Last important note: if after proofing, the dough is too sticky you can always add more flour.\u00a0 If it’s too dense, I add a tiny bit of warm water.\u00a0 This will depend upon the humidity in the air, if you have the air conditioning on, etc.\u00a0 <\/strong>
\n<\/strong><\/p>\n

Only fresh mozzarella and fresh basil are recommend for optimal flavor.\u00a0 You will be glad you sought them out because the flavor is worth it!\u00a0\u00a0 The olive oil is a must!\u00a0 Once you bite into it, you will be amazed at all the flavors.
\n<\/strong><\/p>\n

Make sure to preheat the oven WITH the pizza stone in it; you want the pizza to hit that hot stone and start cooking instantly.\u00a0 I cover my pizza peel in cornmeal so the pizza slides right off of it onto your stone, hopefully quickly.\u00a0 It can take some practice to get this right.\u00a0 Sometimes the pizza will flip onto itself; remember you’re learning!<\/strong><\/p>\n

—-This recipe makes 4 medium sized pizzas.\u00a0 I used one fresh mozzarella ball for all 4 pizzas.\u00a0 Estimate how much mozzarella and basil you want for each — you don’t have to put exactly 4 basil leaves on each pizza, of course!<\/strong><\/em><\/p>\n

I suggest doing this recipe on the weekend, especially the first time you make it.\u00a0 It will make a lot of dirty dishes, etc, especially when you’ve never made it before.\u00a0 I reserve it for the weekend, even though I know how to make a minimal mess now.<\/em>\u00a0 <\/span><\/p>\n

\u00a0Ingredients:<\/strong><\/p>\n