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?
Pizza Dough
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.
Topping
4 large, ripe and juicy tomatoes, diced
2 cloves of minced garlic
Extra virgin olive oil
Bocconcini (or you could use sliced mozarella)
Grated parmesan
Extra olive oil for drizzling
Basil leaves
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!
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8 comments:
That 'Za looks lovely...I'll go get the beer!
Thanks Peter, and hurry, 'cause pizza and beer go together like Greek feta and olives. If I have to wait for the Methos, there may not be any pizza left!
Your crust looks amazing! Delicious toppings...mmm! Thanks for joining HHDD! :)
Thanks Joey, good luck with the roundup. I'm sure you'll receive many fabulous pizza recipes.
That'a my favourite topping. Thanks for joining HHDD.
Thanks Barbara. Thanks for such a fun event to participate in each month.
Hello. Pizza look delish, I would like to try it but I am confused about something.
In the ingredients, 1 cup = 8 oz, but 1 cup CAKE FLOUR is written as FOUR (4) oz. Did you mean to enter 8 oz?
Thanks, I look forward to your answer.
Thanks for pointing that out Isabella. I never noticed because I've never actually weighed the flour for the pizza dough. I've used 1.75 cups of flour and 1 cup of cake flour, but the conversion to ounces was totally incorrect (I've since amended that). The recipe for the dough was from Cooks Illustrated, and seeing as we have been using metric measurements for the past 40 years, I never picked up on that. Thanks for bringing it to my attention, and I hope this clears up any confusion. The dough is fantastic BTW. Hope you have some success with it.
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