Pizza Margherita
As much as Mike and I love meat (and we are pretty major carnivores), sometimes you want something fresh and bright that allows the flavors of produce fresh from the garden to shine through. That's when we get the hankering for a homemade pizza Margherita. I wanted to test drive a new batch of "tipo 00" flour I just bought from Amazon. Paired with a simple tomato sauce I prepared from the San Marzanos from our garden, freshly picked basil from the garden and marinated mozzarella, this dough is velvety smooth and very elastic. And can be stretched to make a very thin and very crunchy crust.
After an 11-minute spa treatment at 450 degrees on the pizza stone, I removed the pie from the oven and drizzled it with extra virgin olive oil. All that was missing was a bottle of Gragnano.
After an 11-minute spa treatment at 450 degrees on the pizza stone, I removed the pie from the oven and drizzled it with extra virgin olive oil. All that was missing was a bottle of Gragnano.