Feathered Pipe Kitchen: Pizza Margherita

Feathered Pipe Kitchen: Pizza Margherita

Homemade pizza is fairly easy and enjoyable to make, as there are endless delicious toppings. The Feathered Pipe occasionally serves pizza on a busy evening like arrival day. Pizza is essentially a flat bread covered with various toppings, a method which many cultures and cuisines share and has been popular in the Mediterranean region for centuries.

Modern pizza owes its origin to Neapolitan cuisine, first with tomato and later with cheese. This pizza dough recipe is based on a Cook’s Illustrated recipe I found in Baking Illustrated. I made a classic Margherita pizza with tomato sauce, basil and fresh mozzarella, originally served in 1889 to Queen Margherita of Savoy to resemble an Italian flag. Pizza Margherita is a delicious, fresh and simple way to highlight homemade pizza dough.

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Feathered Pipe Kitchen: Pizza MargheritaIngredients

Dough

2 C flour plus more for shaping dough

1 tsp salt

1 1/4 tsp yeast

1/4 C water, warm

1/2 C water, room temperature

Feathered Pipe Kitchen: Pizza Margherita 1 tbsp honey

1 tbsp olive oil plus more for bowl

Topping

1 C tomato sauce

1 C fresh mozzarella

1/2 C fresh basil leaves

2 tsp olive oil

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Recipe:

Feathered Pipe Kitchen: Pizza Margherita1) Place warm water in a small mixing bowl. Sprinkle yeast on water and let stand until yeast swells and dissolves, 5-10 minutes. Combine flour and salt in mixing bowl.
2) Once yeast is ready, add room temperature water, olive oil and honey. Add the liquid ingredients to the dry ingredients and gently mix to combine. Knead dough until dry to touch and elastic, about 7 minutes, adding additional flour as necessary. Place kneaded dough in a large well-oiled mixing bowl, cover with plastic wrap and let rise until doubled in size, about 2 hours.
3) Preheat oven to 500 degrees. Preheat baking stone as well, if one is being used for pizza.
4) Punch dough down to deflate, turn onto a floured working surface, divide into two equal balls and cover with a damp towel. Let dough relax in balls for 10-20 minutes.
5) Working with each ball by hand, shape the dough into a 10″ round or other size and shape as desired. Place dough on a flour pizza peel, if using a baking stone, or a parchment lined cookie sheet. Brush the surface of formed pizza dough with olive oil.
6) Spread 1/2 C tomato sauce on dough, leaving a 1″ edge and arrange 1/4 C basil leave and 1/2 Cmozzarella on the tomato sauce. Place pizza in oven on either a baking sheet or pizza stone and bake until golden brown, 8-12 minutes depending upon thickness of pizza. Repeat process with remaining dough and toppings.
7) Serve pizza immediately.

Makes 2 10″ pizzas

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Feathered Pipe Cookbook has long been in demand but unfortunately is out of print. As a service to our community, we are sharing our most-loved recipes online on an ongoing basis. If you find this a valuable resource, we would ask you to consider making a kind donation to our Seva Yoga programs.

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About Teal Mittelstadt

Feathered Pipe Kitchen - Teal MittelstadtTeal has been part of the Feathered Pipe family for many, many years, and worked in our kitchen for five years. As well, please visit Teal’s website, My Own Private Kitchen, for more great recipe’s and cooking tips.

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