Round #17 of Hay Hay it's Donna Day closes today, with Joey from 80 breakfasts choosing the theme of pizza. My family thanks you, Joey. They rarely have pizza for a Saturday lunch, and if they do, it's normally left overs from Friday night, a la cardboard.
Pizza's are a passion of mine. I'm forever searching for that elusive crust, that OMG crust, that crust that is forever memorable. Well today I think I found just that crust. I normally like to rest the dough overnight in the fridge for a flavour boost, but this crust doesn't need that, plus I wasn't that organised. More importantly, the preparation time needs to be minimal, considering the record time in which the final product is demolished, I mean devoured.
Here is my take on a Pizza Margherita, named after Queen Margherita of Savoy, and is supposed to have all of the colours of the Italian flag. Bit like the Caprese salad...hmmm Caprese Pizza maybe?
1 1/4 tsp yeast
1 cup (8 oz) water at room temperature
1 3/4 cup (14 oz) unbleached all-purpose flour, plus extra for work surface and peel
1 cup (8 oz) cake flour
1 1/2 tsp salt
2 tsp sugar
I just plonk all of the ingredients into my KitchenAid and mix for about 7-8 minutes.
Turn dough out into an oiled bowl, cover and let rise until doubled.
I never roll the dough, I just poke my fingers gently into it until it reaches the desired shape.
Heat oven to 450 degrees F or as hot as it will go.
4 large, ripe and juicy tomatoes, diced
2 cloves of minced garlic
Extra virgin olive oil
Bocconcini (or you could use sliced mozarella)
Extra olive oil for drizzling
Finely chop the tomatoes, add garlic and a drizzle of olive oil, and marinate for at least 30 minutes. Drain tomatoes, add to pizza dough, add sliced bocconcini or mozarella, grate parmesan cheese over the top and cook in oven until crust is browned on the bottom, and cheese is bubbly.
Place basil chiffonade on top and drizzle with more olive oil.
And have a great Australian Day to all the Aussies out there!