Pizza Margherita

This is a classic, thin crust pizza, baked on unglazed quarry tiles. You can put any vegetables or herbs on the pizzas before putting them in the oven. I cool the baked pizza (remove from the oven with a pizza peel) on regular pizza pans so that you can cut them easily.


Put flour and salt into food processor fitted with the plastic blade, slowly add liquids. Process until dough forms a single ball. Remove from processor, and allow to rise (covered) for 2-3 hours.


Mix all ingredients well.


Preheat oven to 450°F. Tile oven shelves with unglazed quarry tiles at least 30 minutes before baking. Divide dough into four parts. For each pizza, take one part of the dough, roll into a 10-inch circle. Put dough onto a pizza peel, covered with parchment paper. Spread 1/4 of the tomatoes on the dough; cover this with 1/4 of the mozzarella, then 1/4 of the parmesan. Slide the pizza (on the parchment paper) onto the preheated tiles. Bake 20 minutes. Don't do this unless you have a self-cleaning oven. Sauce and cheese inevitably drip on the tiles, racks, and oven floor. The set of tiles can be separated a bit from each other when you are done baking, and they can undergo self-cleaning inside the oven. Makes 4, 10-inch pizzas.
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