Pizza Margherita

  • litgourmet Posted: 05/27/10
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    We make homemade pizza (including dough) often, and we liked this one--esp. sprinkling salt on the crust. (No sugar needed to make yeast bubble--just warm water!) Good chewy crust on this one, though the flour recommendation was quite a bit under. Like another reviewer, I kept on adding flour until I'd added about 1/3-1/2 cup so that we had a soft dough rather than a sticky goo. Our sauce needed more than 30 minutes to get un-watery...probably varies a lot by brand. So yes, a good basic recipe, but be comfortable thinking on your feet if you want to try it. 8 hours in the fridge for the dough was fine.

  • Whygal Posted: 05/08/10
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    I made this pizza last night and it was great!! I did use a purchased crust and next time I will not use all the juice from the drained tomatoes. (I thought the sauce was a tad watery). I will probably add some sliced tomatoes as suggested by another reviewer. I can't wait for lunch today!!

  • TXMimi Posted: 06/16/10
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    Made this last night. It was the best pizza I have made so far. I used fire roasted tomatos in the sauce and fresh basil from my herb garden. The crust turned out fantastic.

  • Tumbles Posted: 04/13/10
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    Scrumptious pizza!! I made this particular dough recipe but think I'm going to try the thin-crust one next time. This dough really puffed up pretty thick, but was delicious. I made the dough a day before, just like the recipe says, then the next night got the ingredients ready to go. It is a MUST to prepare the pizza on a flat (no edge) cookie sheet covered in cornmeal -- that way you can shimmy and shake the pizza onto the preheated pizza stone. A ready spatula helps too. Don't worry, it WILL look rustic. I used Pastorelli pizza sauce which is very good. I also sliced some Campari tomatoes, salted them and let the juice drain on paper towels. I placed them on top of the sauce then added the cheese on top. Once out of the oven was finished w/ fresh basil and parm/reggiano. My kids loved this and we will def be doing this again.

  • mbeadle Posted: 05/22/10
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    not sure where I went wrong. Followed the pizza crust directions perfectly last night and as I take my dough out of the refrigerator to bring to room temp, it looks like a sticky mess. Not sure it's worth attempting. Maybe I'll try again another time.

  • ctclough Posted: 05/05/10
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    I made the pizza exactly as directed, and it turned out wonderfully. It was nice to have the dough and sauce made the day before! I added some fresh deli pepperoni, and it was delish!!!

  • SuchAGoodCook Posted: 05/20/10
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    This pizza tasted fine, but the dough was incredibly sticky. I added an extra 1/2 cup of flour and it was still too sticky to

  • shishi Posted: 07/12/10
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    I had to add a lot more bread flour to the dough; started off by adding 1/2 cup more flour. Also, added 1/4 tsp sugar to the yeast mixture. After adding the yeast mixture to the dough, I had to add more bread flour to ensure the consistency was right. This was the first time I made pizza dough from scratch so I had to guess at what it was supposed to feel/look like. Once the dough was squared away, it was pretty easy. I used a 28 oz can of crushed fire roasted organic tomato sauce and fresh basil. My oven does not go up to 550 degrees. Go figure! So I cooked the pizza at 525 degrees for about 14 minutes. The end result was tasty but I'm not giving this a high rating because of all of the modifications I had to make to the dough.

  • Stinke Posted: 05/03/10
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    The pizza is fair, the dough isn't. Sorry to "bash" so hard on this, but there are SOOOO many different ways to make dough that are SOOO much easier, taste SOOO much better and are WAYYYY less time consuming... And BTW what's with the autolyse... 20 minutes and you get "softer crust that is more open"... Lastly, where's the sugar for the Yeast water mixture??? You say wait for bubbles, but without sugar in the yeast (at least in my experiences) = no bubbles.

  • paulakoala Posted: 04/25/10
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    Wonderful pizza! I made the sauce too and it was one of the best pizza sauces I have had! I made the pizza on top of a piece of aluminum foil (lightly floured with cornmeal) and slid the whole piece with the pizza onto the pizza stone. The crust cooked perfectly and it cleaned up easily! I stretched it bigger than 12 inches, so my crust was pretty thin and did not puff up like the other reviewer mentioned.

  • JessicaLuu Posted: 06/07/10
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    This was absolutely delicious. The sauce was amazing and simple. Fresh basil is key. Don't bother with dried. Fresh quality ingredients are what is going to make this pizza shine. No substitutions or changes in the recipe from me, but I might make a side dish, because I wanted to eat the entire thing in one sitting it was so good.

  • MeMe924 Posted: 05/25/10
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    My favorite pizza!!!!!

  • wmh8083 Posted: 06/13/10
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    One of the worst recipes for anything I've ever made. Have made pizza from scratch a number of times and never had the problems that I did with this. Dough was incredibly sticky, even with additional flour and impossible to work with - stuck to everything - the peel, the counter, my hands. Sauce wasn't anything special, even though I took the time to track down the specific tomatoes mentioned. Pitched the dough AND the magazine it came from.

  • kisskisskiss Posted: 09/04/10
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    As long as you use the freshest ingredients you can find, this pizza is amazing. It does take some prep time, but it's well worth it.

  • kendunn Posted: 01/02/12
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    This is pretty close to the pizza dough recipe i use. The number one rule for making pizza is to keep the moisture about 65% by weight. In other words if you use 500 grams of flour use 325 grams of water. Don't worry so much about the salt and yeast when figuring this. Also 11 minutes is a long time at 550. I have an outdoor brick oven and when its right (700 degrees) it takes about 90 seconds. Also I didn't read the basic pizza sauce, but the best is to take some really good canned tomatoes and crush them and spread them lightly on the crust and add a sprinkle a little olive oil, salt, pepper, thyme, oregano, and lots of basil on there before you add cheese. The sauce will cook on the dough and is delicious. As far as the dough sticky, thats the way it is suppose to be. Use a peel with lots of rice flour on it (or cornmeal or semolina flour) and get it loose before you try and slide it on the stone. Also it is a good idea to tear off the cheese and not to slice it

  • ktleyed Posted: 12/01/12
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    I loved this pizza! Instead of making the pizza dough, I got fresh dough from our local pizza place. Then, I'm afraid I used store bought pizza sauce, but it was a good one. The rest I followed as instructed and it was great! Will definitely make again.

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