Pizza Margherita! (CONTEST IS CLOSED)
Today our new book is finally available and we couldn’t be happier to welcome Artisan Pizza and Flatbread in Five Minutes a Day
We like to make the classic Pizza Margherita, it’s the ultimate in Italian toppings. In fact, the colors resemble the Italian flag and the pizza was named for the Italian queen, Margherita, because she fell in love with it. Nothing but tomato, mozzarella, fresh basil and a drizzle of olive oil. So pure and so tasty.
We want to invite you to visit us while we are on book tour. To find dates and cities please visit our Events page. Hope to meet you!
Pizza Margherita
Olive Oil Dough from Artisan Pizza and Flatbread in Five Minutes a Day:
3 1/4 cups lukewarm water
1/4 cup olive oil
1 tablespoon Yeast
1 to 1 1/2 tablespoons Kosher salt
2 tablespoons sugar
7 1/2 cups (scoop and sweep) unbleached all-purpose flour
Toppings:
1/3 cup tomato (Sauce recipe p. 109 or drain diced tomato straight from the can)
3 ounces Fresh Mozzarella, cut into 1/2-inch chunks
Fresh Basil
Olive oil for drizzling over the top before baking
Pinch of salt
Flour, cornmeal or parchment for the pizza peel
To make the dough: Use our dump and stir method of mixing the dough in a 5-quart Container with Lid, using a Danish Dough Whisk or wooden spoon. Then cover the container, not airtight and let it rest for about 2 hours on the counter. The dough can then be used right away, but it is much easier to handle once it has been thoroughly chilled. The dough can be stored in the refrigerator for 2 weeks!
To make the pizza:
Preheat your oven to the highest setting, which will be 500 to 550°F, with a pizza stone in the bottom 1/3 of the oven. Depending on the thickness of your stone this can take between 20 and 40 minutes.
Pull out an 8-ounce piece of dough from your bucket and quickly form it into a ball, no more than 30 seconds of work. Let it sit on the counter while you gather your toppings.
Roll the ball out into a 1/8-inch-thick round. If the ball is resisting just let it sit for about 5 minutes and it will relax and allow you to work with it.
Sprinkle a Pizza Peel with flour. Spread the tomato over the dough.
Place the chunks of cheese over the sauce and drizzle with the olive oil.
Check for doneness in about 8 to 10 minutes, turn the pizza around if it seems to be browning on one side more than the other. It may take up to 5 more minutes.
Let the pizza cool slightly, so the cheese can set a little before cutting with a Pizza Cutter. This is best done on a cooling rack if you want to keep a crisp bottom crust.
I love veggie Pizza.My favorite topping would be any vegetables with Jalapeno peppers!
I cannot wait to try out some of the new recipes from this book!! Only recently have I become interested in making my own pizza dough at home once I realized how much better it made my homemade pizzas taste! My favorite pizza is a childhood favorite – my father would spread what amounts to two regular pizza crusts onto an extra large cookie sheet and we would top it with our favorite items. My brother and I would take half and put the regular hamburger/sausage and pepperoni and cheese. To my parents half, they would add sauteed onions and peppers along with hamburger/sausage and pepperoni. It would all be topped off with lots of mozzarella cheese! The pizza, once cooked, usually required a knife and fork to eat because it was so heavy!! Ah, memories 🙂 (Nowadays, I prefer smaller, healthier versions since I’m a wife now! But every once in a while, when my best friend comes, I’ll bring out this old favorite!)
Pizza Shazam – We’re proud to be part of your team! Happy Baking to all!
Deep dish veggie pizza is so solid!
Oh I love making home made pizza the best. I was very depressed when my favorite Greek place closed. They made a wonderful Greek pizza, topped with some mozzarella, feta, gyro meat and olive oil. It was amazing!
I adore both of your books, I make the artisan bread master recipe all the time and I make the abin5 master recipe, plus the whole wheat and olive oil recipe for Christmas every year! This book is definitely on my personal Xmas wishlist! 🙂
As far as favorite pizza toppings go, I go with olive oil instead of marinara, mozarrella cheese, fresh chopped romas, green olives, and fresh chopped mushrooms.
My favorite pizza….that’s a tough one since I’ve rarely met a pizza I didn’t like……..but I would have to say it’s a 3-pepper pizza made with red, green and yellow bell peppers and goat cheese……
I make pizza with your dough recipe every Friday. My favorite is still the classic tomato sauce with sausage, onion, and green pepper.
Favorite…bbq sauce with chicken, pineapple, cream cheese dollops, green olives and jalapenos. It took me a while to perfect this one! Yum!
I am a huge pizza fan, especially homemade. I think my favorite would be making the pizza into a calzone, and filling it full of fresh cheese and veggies, heavy on the mushrooms. I would love to win your giveaway. The recipes you’ve featured here look amazing, so I’m looking forward to trying some of them. Winning the cookbook would be even better, that way I could try all the wonderful recipes.
Wow! Just found your website and am intrigued! I LOVE pizza and my favorite is margherita style with lots of chopped tomato and oregano and some garlic! I am looking forward to reading your posts in the future and also reading your past ones.
My favorite is a white sauce, chicken, feta, rosemary and walnut pizza.
My favorite pizza is pesto, bacon, diced fresh tomatoes, mozzarella and Parmesan.
Pizza, any pizza, all pizza. I love pizza. My absolute favorite is the Margherita Pizza…so fresh…so pure. Simple. By far the pizza I make and enjoy the most. Love your recipes and ideas……thanks!
Made the cherry tomato pizza with olive oil dough for lunch today – added some thin sliced red onion, a minced garlic clove and and a sprinkle of pecorino/romano. Delicious!
We love making homemade pizza with a variation of the ABin5 master (replace 1.5 cups flour with whole wheat white flour)! We let ourselves be inspired by whatever’s in the CSA box, so our favorite pizzas over the summer tend to be similar to the margherita, but some of the favorites of the year are ones where we’ve gotten extra creative – carrot green pesto with thinly sliced turnips, anyone? Or winter squash and caramelized onions? Yum!
Margherita pizza is actually my favorite! LOVE it!!!!!
bbq chicken pizza is one of my families favorite, my personal is beef with grilled onions yum.
My favorite pizza was made last year by my teenage daughter. We don’t make pizza from scratch often, but she found a recipe and made it. She was having a friend over, but they never showed up, and she was pretty upset.
Their loss. The pizza turned out great. The crust was perfect, the sauce was great and the fresh mozzarella and veggies made the whole thing. Made quite an impression on me…. I’m still writing about it now!
My family loves the olive oil dough from the first book for pizza. a little olive oil, pork sausage, mushrooms and good mozzarella. Then there is always garlic infused olive oil with fresh basil and mozzarella. Or olive oil, apple and fresh mozzarella. The list goes on and on…..
I love a reuben pizza, using rye dough, salad dressing, corned beef, sauerkraut, and swiss cheese.
I love a banana peppers, onions and sundried tomato pizza! We use whole wheat flour & white flour for the crust, then lightly olive oil the crust (after it bakes for 5 minutes at 400). A light coating of marinara sauce is topped with parmesan and fresh mozzarella “pearls” (these are marinated mini mozzarella balls). Then the coarsely chopped home made pickled banana peppers, red onions and sundered tomatoes finish it off. Sooooo darn good.
Margherita pizza is my absolute guilty pleasure!!!!
The new book looks great!
The new book looks great! I love pizza margarhita!
Your GF olive oil dough made into pizza topped with sauce, italian sausage and cheese. YUM!!
Great thin crust with sausage, onions, cheese, sauce
Veggie pizzas rule! I love margherita, but my favorite is mushrooms with garlic and Romano. The deli near my office does a fabulous roasted eggplant with peppers and olives. Why is it that when we have pizza parties at work, the veggie pizzas vanish first?
My favorite is (Italian)Meatball pizza. Only a few of the local Italian restaurants around here serve it so I need to start making it on my own!
My favorite pizza is made with fresh dough, sliced tomatoes, basil, fontina cheese. I know its basic, but sometimes simple is better.
I am going to go out and get your books. Love the way the pizza looks. Need to try it.
I love fennel, onion & feta on my pizza, with maybe a little chopped spinach for color!
Pesto rocks in a pizza, along with sun dried tomatoes, both from my own garden.
My favorite is grilled chicken, red onion, garlic, and basil with a little bit of olive oil.
I love this pizza dough. We’ve stopped going out for pizza since ours is better than we can buy. I haven’t yetconvinced my husband to try cooking pizza on the grill, but grilling works great for pitas.
I just recently started making pizza at home. I swear I will never buy another pre-made pizza again. It just doesn’t compare! My twelve year-old daughter, Kenadee, says I make the best pizza in the world! Her fav is cheese……with maybe an occasional salami. My husband loves pepperoni, salami, spinach and mushrooms! I can’t wait to try the recipes in your book and expand the “menu” at our house. 🙂
I can’t wait to look at the new book!
Last year we had some leftover roasted vegetables (eggplant, zucchini, onion, asparagus). I decided to throw them on a pizza, but my husband isn’t a huge fan of eggplant’s texture. So we roasted some tomatoes and garlic, threw it in blender with the eggplant, basil and oregano. Best pizza sauce I’ve ever had. Only problem: my husband won’t go back to just tomatoes!
That pizza sauce with roasted veggies and fresh mozzarella = pizza perfection.
I truly love Grandma’s pizza. It is delicious. In my house we make the faccacia recipe from your healthy book and vary the toppings. Delicious!
My favorite pizza is quite possibly the most simplest! The Margherita! I can’t wait to try this recipe! It looks mouthwatering!!! Thanks for creating this book!
As a new bread maker I love your books! Can’t wait to read and try this new one.
My favorite is barbeque chicken pizza, cooked on the grill with barbeque sauce for pizza sauce. I love the combination of my 2 favorite foods.
PS Margherita pizza is the hubs favorite, can’t want to try this.
I would give a pizza margherita at try, but at 800 degrees in one of my outdoor wood-fired brick ovens.
Veggie Pizza but forget green pepper use red or yepplow instead!
I just started to learn how to make bread and pizza. The first bread I made was from your AB5M. I LOVE its taste and smell. I know that I will love your third book too.
My fav pizza topping is cheese, salmon, olive and tomato.
Veggie pizza with veggies and herbs just picked from our garden, made on the grill! I love that summertime flavor.
I am still waiting on my copy and am very much looking forward to it! This crust is heavenly to work with and to eat. 🙂
We all enjoy cheese pizza, but my FAVORITE pizza is baked with lots of olive oil,fontina cheese, toasted pine nuts and butter-sauted apple.
My husband would say pizza Margherita alla Napolitana, I prefer it alla Romana. Homemade we also like to roast sweet peppers, onions and garlic in olive oil and then top the pizza with all those lovely ingredients including the oil plus spicy Italian sausage rounds and mozzarella, no other sauce is needed! Good luck with the book, can’t wait to see it.
I love just about everything on pizza. I find the average cheese pizza a little boring but made with great cheese – yummy.
Balsamic & olive oil with pear, garlic, and goat cheese is a current favorite. It may be more of a flatbread than a pizza, but another goodie is dough baked with olive oil and sprinkled with zataar, then dollop with cold lebni before serving. SO good!