Tony and I have taken to watching Delicious TV lately. I love Toni Fiore, she’s like a vegetarian Carmella Soprano. We watched the pizza special the other day and couldn’t wait until the week end to make pizza margherita. Our Aerogarden supplied us with fresh basil and the pizza place literally one block from our house, Manzo’s, supplied us with the dough- only $2 for a pound of it! Also, when we were at whole Foods to buy the mozzarella, it was like a free sample extravaganza. I had artichoke dip, pineapple and a little cup of cake. I knew skipping lunch was a genius idea. This pizza is super easy to make, especially if you buy the dough from your local pizza joint, but if you’re too fancy for that you can make your own with the Delicious TV recipe below. I also wanted to mention that today when we were talking about making the pizza Tony mentioned that Toni Fiore kept “dicking around” with the pizza while it was cooking. This made me decide that “dicking around” is the most white trash saying ever.
For the pizza will need:
- 1 lb. pizza dough
- 1-1 1/2 c. crushed tomatoes, fresh or canned
- 3-5 Ovolino of fresh mozzarella*, sliced and patted dry
- Fresh basil
- Extra Virgin olive oil
- Salt and pepper
For the dough you will need:
- 1 pkg yeast
- 2 Cups Lukewarm water..( 105-115 degrees)
- 1 Cup pastry flour or triple OO flour**
- 4 Tsp. salt
- 5 1/2- 6 cups unbleached white flour
** If you don’t have pastry or OO flour , just substitute with your all purpose flour.
In a bowl stir ( either by hand or with a mixer) the yeast and water until dissolved. Add pastry flour and salt..mix well…add all purpose flour one cup at a time until dough is smooth not sticky. Shape dough into a ball…place in a lightly oiled bowl..turn to coat…cover with plastic wrap and let rise in a warm place for 1 hour, until doubled…Punch dough down…and divide into 6 balls for individual pizzas or 2-3 for a larger pie…let dough rise again for 45 minutes..or until doubled…keep dough cool before using…
To make the pizza you:
Preheat oven with pizza stone in it for at least one hour at 500 degrees.
Have your tomatoes, fresh mozzarella, and basil ready to put on top of the pizza, then set it aside.
Break the dough in half and begin preparing by pressing and hanging alternately until the desired thickness is achieved.
Place the dough base on the pizza stone and sprinkle with olive oil and salt. Cook for 4-5 minutes until the surface looks a little dry, then add your toppings: sauce, cheese, basil, and salt and pepper.
Bake until done around the edges, a little well done is the preferred texture. Remove from the oven, top with extra virgin olive oil and fresh black pepper.
On her website Toni says you can substitute soy cheese for dairy, just add it at the very end. We added roasted garlic to our pizza because we just can’t help but dick around with everything. (^_^)