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.
Dough
- 6 cups bread flour
- 1 T. salt
- 2 pkg. dry yeast (2 T.) dissolved in 2 cups lukewarm water
- 4 T. olive oil
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.
Tomatoes
- 4 cups crushed tomatoes
- 2 T. olive oil
- garlic, basil, oregano, parsley to taste
Mix all ingredients well.
Cheese
- 24 ounces mozzarella, grated
- 4 ounces parmesan, grated
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.