Pizza Margherita! (CONTEST IS CLOSED)
Today Artisan Pizza and Flatbread in Five Minutes a Day
was published! Time to start baking from it, so I’m posting one of our favorite doughs from the book. I have to admit it took a while to decide which one to share, since our favorite seems to change with our moods. This Olive Oil Dough is fantastic for a thin crust, a thick crust and so many worldly flatbreads. No matter the technique you decide to try, you’ll love the results.
I like to make the classic Pizza Margherita, it’s the ultimate in Italian toppings. In fact, the colors resemble the Italian flag and the pizza was named for the Italian queen, Margherita, because she fell in love with it. Nothing but tomato, mozzarella, fresh basil and a drizzle of olive oil. So pure and so tasty.
Pizza Margherita
Olive Oil Dough from Artisan Pizza and Flatbread in Five Minutes a Day:
3 1/4 cups lukewarm water
1/4 cup olive oil
1 tablespoon Yeast
1 to 1 1/2 tablespoons Kosher salt
2 tablespoons sugar
7 1/2 cups (scoop and sweep) unbleached all-purpose flour
Toppings:
1/3 cup tomato (Sauce recipe p. 109 or drain diced tomato straight from the can)
3 ounces Fresh Mozzarella, cut into 1/2-inch chunks
Fresh Basil
Olive oil for drizzling over the top before baking
Pinch of salt
Flour, cornmeal or parchment for the pizza peel
To make the dough: Use our dump and stir method of mixing the dough in a 5-quart Container with Lid, using a Danish Dough Whisk or wooden spoon. Then cover the container, not airtight and let it rest for about 2 hours on the counter. The dough can then be used right away, but it is much easier to handle once it has been thoroughly chilled. The dough can be stored in the refrigerator for 2 weeks!
To make the pizza:
Preheat your oven to the highest setting, which will be 500 to 550°F, with a pizza stone in the bottom 1/3 of the oven. Depending on the thickness of your stone this can take between 20 and 40 minutes.
Pull out an 8-ounce piece of dough from your bucket and quickly form it into a ball, no more than 30 seconds of work. Let it sit on the counter while you gather your toppings.
Roll the ball out into a 1/8-inch-thick round. If the ball is resisting just let it sit for about 5 minutes and it will relax and allow you to work with it.
Sprinkle a Pizza Peel with flour. Spread the tomato over the dough.
Place the chunks of cheese over the sauce and drizzle with the olive oil.
Check for doneness in about 8 to 10 minutes, turn the pizza around if it seems to be browning on one side more than the other. It may take up to 5 more minutes.
Let the pizza cool slightly, so the cheese can set a little before cutting with a Pizza Cutter. This is best done on a cooling rack if you want to keep a crisp bottom crust.
Using the freezer to save even more time
You can freeze my doughs anytime during their batch life, for up to two weeks. Make half-pound (orange-size) balls and wrap them well before freezing. Thaw overnight in the refrigerator and then use as usual. With the assistance of your freezer, there are three more ways to save even more time:
- To freeze prepared 1/8-inch thick dough disks, set up cookie sheets with parchment paper and freeze prepared dough disks on the parchment. As soon as they’re set (about 30 to 40 minutes), stack them, leaving parchment paper between disks. Pack into gallon-size ziplock bags, then freeze and use within three weeks. Bake them still frozen by placing, un-thawed, on a greased baking sheet, assembling the pizza, and then baking in a preheated oven. If you bake right on the parchment you can place it directly onto a preheated baking stone.
- To freeze a pre-baked pizza crust: Bake the crusts “blind”, docking (puncturing) them well with a fork, removing them from the oven when they just begin to brown (about four minutes). Check for puffing at one minute and dock again if you see any or you’ll end up with pita bread. Allow to cool on a rack before separating crusts with parchment or wax paper and freezing in a ziplock bag. These will be far superior to store-bought pre-baked pizza crusts, just as convenient, and a little quicker-baking than using unbaked frozen dough (see above). You can bake them frozen or defrosted (when using frozen crusts it will take a few more minutes to complete the baking).
- To freeze a pre-baked pizza: Bake a pizza as usual, and allow it to cool completely. Freeze in a heavy-duty freezer bag, preferably zip-lock. When ready to use, remove from bag, and place on a preheated baking stone for about 10 minutes (watch carefully to prevent scorching and consider lower baking temperature if you’re finding the pizza dry). While this method won’t be quite as impressive as the other methods on this list, it’s clearly the fastest.
Note: BreadIn5.com is reader supported. When you buy through links on the site, BreadIn5 LLC earns commissions.
My favorite pizza is white pizza with lots of veggies on it.YUMM…however i have never attempted to make a pizza on my own…i need this book !!!
Totally love pizza. I particularly like a thick, bread crust. Lots of goodies on it and lots of cheese. Focaccia bread pizza is an all time favorite, too. Plenty of olive oil, garlic and rosemary. Yum!!
Looking forward to the new book. I have both of the other books and I know I’ll love this one.
I love pizza!
but I like it simple – one or two toppings.
Margherita is a perfect example of that.
One of my favorites is smoked oysters and onions on the usual – tomato sauce and mozza.
Buon appetito!
My favorite pizza to make is veggie! Depending what is in season, I will use summer squash, leeks, onion, peppers, scallions, etc with fresh basil. I like my crust on the thin side.
I love making homemade pizza and don’t understand why more people don’t make their own (unless you live in the NY metropolitan area!). I’d love to win your pizza lover’s giveaway. Thanks!
We like to make a Mediterranean pizza with our very own private label humanely handled, antibiotic and hormone free ground goat (chevon). On top of your rolled out pizza dough, place a thin layer of garlic alfredo sauce or pesto, brown 1/2-1 lb (depending on how meaty you like it) of ground goat and place on top next, carmelize some onions and place next, then some canned or marinated artichoke hearts and some kalamata olives. Top that off with some feta cheese or goat cheese and follow your usual baking instructions. Delicious! Check your local farmers market for the goat meat. A great way to try goat meat for people who have not tasted one of the very leanest meats available that is consumed by 70% of the world. We “like” your Artisan Bread Book on our Facebook page and use the bread all the time. So easy and delicious.
I will never forget as a kid visiting Alla Pizza Restaurant in Liege Belgium with my parents on a Friday night and ordering a dinner plate sized “Margherita.” It was a great meal and a great time with my Mom and Dad.
I like to keep mine simple. Goat cheese and carmelized onions without tomato sauce is one favorite but sometimes I prefer a traditional margherita-style.
My favorite pizza is thin crust and I can’t wait to try the new recipes!!! I was honored to see Jeff at Chef’s Gallery and take his break baking class there. I’ve been hooked ever since and telling all my friends how easy it is to make bread!
Pizza day was always my kid’s favorite. I’d fix lots of different toppings and everyone would pile on their favorites for their own individual pizzas. My favorite always includes lots of basil and cheese plus some good chicken sausage.
I love a simple pizza like the margherita! It definitely allows the crust to stand out.
I love veggie pizza. I like to use fresh vegetables and I especially like spinach. I also like wood fired crusts. Pizzas have come such a long way…ingredient lists are endless.
My favorite pizza is one I’ve never been able to pull off at home. A relatively thin crust pizza topped with mozzarella, dollops of ricotta, and spinach with just a few red pepper flakes is my perfect pizza!
My favorite pizza is a fresh clam pizza with a garlic alfredo sauce with a thin, crispy crust.
The simpler the better, I say. Pizza sauce, sliced roma tomatoes and cheese. Yumm……
My favorite pizza is pizza with arugula, and drizzled w/ olive oil …… amazing!!!!!!
You can’t beat this classic! Always my go-to choice.
My favorite pizza is a nice simple cheese(with mozarella di bufala) and some homegrown basil! 🙂
Yum! Nothing beats home grown basil on pizza.
My favorite pizza is fig, pancetta and blue cheese with arugala on top!
The best thing I love about pizza is making it with my family. Getting everyone involved makes for a great family night, the kids really enjoy doing their own toppings. What better way to spend an evening. Fresh, homemade cheese pizza and a great movie.
My favorite pizza is a simple Margherita pizza with fresh Mozzeralla, San Marzano tomatoes and fresh basil cooked in a coal fired pizza oven in a few minutes.
Family favorite is Prosciutto and Garlic Pizza, this is one of the my favorites, also. SO EASY TO MAKE. Dinner in just a few minutes.
My favorite pizza varies depending on my mood: either pepperoni and onion, or tomato, basil and mozzarella.
Most any type is great… but the classic Pizza Margherita is the BEST….
Plenty of cheese and a great homemade crust…YUM…
I really love the Chicago deep dish pizza from the blog a few months ago. A bit of work, but yummy!
I am so excited for your book! I have both previous ones and bake from them weekly.
Our house favorite pizza right now is a crust made of ABin5 olive oil dough, mozzarella, sliced tomatoes, and grilled zucchini. So fresh and delicious!
My favorite pizza is cleverly using what I have on hand. Would love to win this fabulous give away.
believe it or not, my kids (4,7) like anchovy and pepperoni! (on a tomato sauce we quickly whip up from crushed fresh tomatoes and homemade pesto). with a sprinkle of mozz and a healthy grind of aged asiago. (no fish sticks in this house).
Dear Zoe and Jeff,
Your pizza party is the epitome of the equation: food+family/friends=happiness! I am partial to classic cheese pizza with fond memories of long ago family pizza nights at The Rustic Inn, a local restaurant near our farm in New Jersey. My Dad would trade me his gooey cheese for my crusts! Would love to try to recreate those moments at home !
Congratulations!
Debi
Congrats on ur book. Our family of six enjoys pizza almost every week. Homemade saves us a bundle!
I love pizza with garlic sauce,extra cheese, olive oil,black olives, chicken and canadian bacon. The pizza on the video seems like it would be yummy (Hawaiian with Macadamian nuts)
My favorite pizza is one with a very thin crust that is brushed with olive oil and crushed garlic. Sprinkled with fresh rosemary, salt and a little parmesan or asiago cheese. I love to make these to go along with pasta meals or by itself as a light snack.
Great giveaway! I love simple pizza best, just a light tomato sauce, fresh mozzarella, and maybe a sprinkling of basil. Perfection.
My favorite pizza is caramelized onions with cream thrown in at the end of cooking. Topped with Pecorino Romano and proscuitto.
My favorite is a veggie pizza. Thick crust with lots of vegetables and cheese! I am drooling already 😉
Ummm, pizza – food of the gods. I could eat it every day! Sometimes veggie, sometimes w/sausage and mushrooms, and sometimes Hawaiian with a white sauce, pineapple and ham. But always with a thick crust – the crust is what makes it great! Please enter me in the drawing.
We used to make homemade pizza about once a week, but we have gotten out of the habit. This prize would help us get back into the very yummy routine. As for my favorite? I love them all. Well, no anchovies or jalapenos please 😛
Pizza Margherita–just like your example–is the best! Sometimes I like it with either anchovies, olives, or canned artichokes.
Can’t wait to see the new book!
The first time friends made this concoction I thought they were crazy. Now, it is my go-to grilled pizza when Thai basil and purple beans are peaking. It sounds weird but it is delicious.
Toss blanched green, purple,and yellow beans with loads of fresh ginger. Layer on crust with lots of Thai basil and White cheddar (preferably from WI).
Pizza bianca – nothing but ricotta, mozzarella, and loads of fresh garlic. Oh, and a few leaves of fresh basil if you absolutely must.
gimme the book plz.
Gotta love Polish Pizza! Pizza with bacon, onion and cream. It’s wonderful. https://gonemild.com/2011/01/15/home-cooking-polish-pizza-pizza-with-bacon-onions-and-cream/
My favorite pizza, is wood fired artichoke hearts and prosciutto. oh god it is soooo good! I love making my own pizza dough, I used to buy store buy or in a pop tub and its just not the same as homemade! wooohooo for you new book!
We have homemade pizza every Friday night. I make the dough the night before and keep it in the fridge. We put just pizza sauce and mozzarella cheese on it, and bake it on a pizza stone. Our favorite pizza sauce is Don Pepino’s. My husband like a lot of sauce and very light cheese, and I like very light sauce and a lot of cheese. I guess opposites really do attract!
My favorite pizza of all time is a bizarre one.
Quizzically, it was something I had in France, during a last-minute meal stop on a weary day in Aix-en-Provence. It was laden with mushrooms and garlic and creme fraiche and a mild cheese – gruyere, perhaps? It was so bizarre and so delicious; an anomaly not quite French or Italian, and I desperately want to recreate it.
Love a pizza with good italian sausage with cheese and herbs, but just had a great fish pizza (geilled mahimahi, garlic, mozzarella) in the Caribbean.
We love thin crust anything pizza with the occasional Hawaiian Pizza sometimes. Abbsolutely love the HBn5 & the ABn5. Have made lots of breads and will keep making more! Thanks so much for making bread sooooo easy for all of us!
I ate my first artisan pizza while on a vacation in Arizona last year…it was great so fresh tasting and I’ve been on a quest to find a good recipe,I think I’ve found it..Thank you for sharing. I watched you today on WGN TV
My favorite pizza uses your dough (of course!) and is grilled, then topped with fresh basil pesto, spinach, red onions, Greek olives, feta, and mozzarella.
Hi Zoe, hi Jeff! So thrilled to see the new book. I love trying out your recipes because I get the opportunity to experiment and see how they work at differnt altitudes (i.e. Dallas), and when I go back home to Bogota in Colombia (almost 9000 ft). And they work great at either altitude!
When it comes to pizza, my favorite is always Margherita, but lately I’ve been loving a simple crust with basil pesto on top and small pieces of feta sprinkled on top. Simple but WOW!
Congratulations!
Best wishes always
Algis