Pizza Margherita

Ok, this recipe is honestly a MUST TRY recipe.

Like ASAP! ;-)

I'm not making and baking much at all these days but have plenty of time for blogging! So here's a favorite- it comes from Cooks Illustrated- and my sister Becky blogged about it being one of their favorites... she made it for my whole family who has raved about it ever since so I gave it a try... and WOW! It is so delicious. Seriously. It has a super thin crust, homemade tomato sauce (super quick and easy), and fresh mozzerella and basil. Super healthy, very fresh, and so flavorful. I promise if you give it a try- and follow the recipe exactly- you will be in love too. And your significant other will be so impressed! (don't be scared by the length of the recipe- there are just extra helpful tips but it really is easy... AND it does make two pizzas so I made a cheese and pepperoni one with the 2nd crust and the kids LOVED it!)

PIZZA MARGHERITA (courtesy of Cook's Illustrated, although modified just a bit)
This recipe makes 2 pizzas, but as they're thin, it only serves about 3-4 adults. You can shape the second pizza while the first is cooking. They cook quickly and get cold quickly so be ready to eat when the first pizza comes out!Crust:
1 1/4 tsp instant yeast
1 c water
1 3/4 c all-purpose flour
1 c cake flour (Substitute: One cup all-purpose flour minus one Tablespoon)
1 1/2 tsp salt
2 tsp sugarTopping:
1 (28-oz) can diced tomatoes
1/2 tsp sugar
1 small garlic clove, pressed through a garlic press or minced
1/4 c chopped fresh basil (I just roughly chop it)
table salt
8-oz fresh mozzarella, cut into 1/2 inch chunks
2 tsp extra-virgin olive oil
kosher salt

Adjust oven rack to lowest position, set pizza stone on rack, and heat oven to 500 degrees. Whisk yeast into water to dissolve. In food processor, combine flours, salt, and sugar to combine. With machine running, pour liquid slowly through feed tube. Continue to mix until comes together in smooth, cohesive ball. If dough sticks to bowl, add a little flour at a time until it forms ball. Or, if dough appears dry, add a little water at a time until ball forms. Turn out of food processor bowl onto floured surface, and divide dough into two smooth balls. Place on greased baking sheet about 3 inches apart and cover loosely with greased plastic. Let rise until double, about 1 hour.

In clean food processor bowl, process tomatoes two or three 1-second pulses, until broken up a little. *Be cautious here, if you like chunkier bits of tomato, process less. If you process too much, it ends up almost like juice. Pretty much useless! Transfer tomatoes to fine-mesh strainer set over bowl and let drain 30 minutes, stirring occasionally to release liquid. Transfer to bowl and add sugar, garlic, 1 T of chopped basil and 1/4 tsp salt.

When dough has risen, working with one round at a time, carefully stretch or roll dough into 12" round (will be thin) on parchment paper. Spread about 1/2 cup of sauce over the round, leaving about 1/2 inch border. Quickly remove pizza stone, slide parchmant paper with dough onto stone, and replace in oven and bake until crust just begins to brown, about 5 minutes. Remove from oven and quickly sprinkle half of cheese cubes evenly over, then replace in oven. Bake just 4-5 minutes more until cheese is melted. Shape 2nd pizza crust while baking. Remove pizza to large cutting board so stone is free to cook 2nd pizza. On finished pizza: sprinkle 1/2 of chopped basil, drizzle 1 tsp olive oil, and sprinkle with a little kosher salt. Slice and serve (while cooking the 2nd pizza!). Delizioso!