This is my favorite kind of pizza: simple, fresh, and super flavorful. “Less is more -especially with the sauce” the recipe reads- and it is true. The addition of grated Parmigiano-Reggiano over the top was an important layer of flavor- and saltiness. Cooking the pizza at 500 degrees gave the end result such a crispy crust- GREAT. This recipe is from Food and Wine, contributed by Thomas McNaughton.
- Pizza Dough
- 1/2 cup Perfect Pizza Sauce
- 1/4 pound thinly sliced fresh mozzarella cheese
- 10 fresh basil leaves
- Extra-virgin olive oil, for drizzling
- Parmigiano-Reggiano cheese, for grating
1. Set a pizza stone on a rack in the top third of the oven (I have my stone in the bottom of my oven!). Preheat the oven to 500° for at least 45 minutes.
2. Working on a floured surface and using your fingers, press and stretch the dough ball out to a 10 to 14-inch round, working from the center toward the edge; avoid pressing on the outermost edge. Transfer the dough to a lightly floured pizza peel (I use cornmeal). Spread the Pizza Sauce onto the dough, making sure to leave a 1-inch border around the edge, and top with the mozzarella cheese, basil leaves, a drizzle of the extra-virgin olive oil and a light grating of Parmigiano-Reggiano cheese.
3. Turn the oven to broil for 5 minutes, then return it to 500°. Slide the pizza onto the pizza stone, opening and closing the oven door as quickly as possible. Bake until the bottom is lightly charred and the toppings are bubbling, about 6 minutes for a chewier crust and 8 minutes for a crispier one; avoid opening the oven door during baking.
2. Working on a floured surface and using your fingers, press and stretch the dough ball out to a 10 to 14-inch round, working from the center toward the edge; avoid pressing on the outermost edge. Transfer the dough to a lightly floured pizza peel (I use cornmeal). Spread the Pizza Sauce onto the dough, making sure to leave a 1-inch border around the edge, and top with the mozzarella cheese, basil leaves, a drizzle of the extra-virgin olive oil and a light grating of Parmigiano-Reggiano cheese.
3. Turn the oven to broil for 5 minutes, then return it to 500°. Slide the pizza onto the pizza stone, opening and closing the oven door as quickly as possible. Bake until the bottom is lightly charred and the toppings are bubbling, about 6 minutes for a chewier crust and 8 minutes for a crispier one; avoid opening the oven door during baking.
thebrookcook 