This pizza was so crispy and super fresh, too! Here's Pizza Margherita courtesy of my Skinny Italian cookbook by Teresa Giudice.
Start off with making Old World Pizza Dough. We did this a day ahead of time so it had time to rest. Makes 6 balls of dough at 415 calories each.
1/4 cup EVOO (plus a little extra for rising)
1 1/4 tsp instant yeast (we used active dry yeast so we used 1 1/2 tsp)
4 1/2 cup bread flour
1 1/2 tsp salt
After preparing the yeast in 1 3/4 cup water, add the oil.
Stir in 1 cup of flour and salt. Continue to add more flour until the dough is stretchy and cleans your hands off as you work with it.
Knead for about 5 minutes.
Divide into 6 balls of dough. Cover in oil and individually wrap each ball in saran wrap. I just used a ziplock bag for each. This can stay in the fridge for up to 3 days, or in the freezer for up to 3 months.
Now your dough is made and ready to go!
Pizza Margherita
Cornmeal
Bread flour
1 ball of Old World Pizza Dough (see recipe above)
1 large Roma tomato
2 oz fresh mozzarella (we used shredded mozzarella because we already had it in our fridge)
1 tsp EVOO
3 fresh basil leaves, chopped
Set the oven to 475 at least 30 minutes before baking so your pizza stone doesn't crack. Flatten out a ball of pizza dough and sprinkle some cornmeal on your paddle.
Slice up the tomato and remove the seeds. Add the cheese and tomato to the dough and drizzle with olive oil.
Bake for about 9 minutes until browned. Add basil and serve!
2 servings, about 360 calories each. We topped with Parmesan cheese and served with a side salad.
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