Monday, June 4, 2012

Tour of Italy ~ Day 4... Salute to the Birthday Boy

Happy Birthday to my Mason! He is my Pizza Lover, and a Lover of fine Italian style Pizzas he is. Over the years we have spent many hours together in the kitchen perfecting the perfect pizza crust, experimenting with wide varieties of topping combos and enjoying time together and we learned how to mix and match our way through garden of pizza supplies. But I have to admit, we always came back to the standard old Margarita style pizza, add peperoni of course.

Mushroom Margherita Pizza


  •   1 cup warm water
  •   1 teaspoon salt
  •   2 tablespoons olive oil
  •   3 cups all-purpose flour
  •   2 teaspoons white sugar
  •   2 teaspoons active dry yeast
    8oz can of tomato sauce
    12 to 16 small fresh mozzarella balls or
    1 1/2 cup of mozzarella cheese
    2 cups sliced fresh mushrooms
    fresh Basil
    olive oil


  •  Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes.
  • Blend in the oil.
  • Mix the flour and salt in a large bowl. Make a small well in the center of the flour, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and divide into 2 equal balls. (The dough can be used immediately or stored airtight in the refrigerator for 1 day.)
  • Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Sprinkle the cornmeal over 2 rimless baking sheets. Roll out each piece of pizza dough into a 10 to 11-inch-diameter round. Transfer 1 dough to each prepared baking sheet.
  • Drizzle 2 teaspoons of oil over each pizza dough. Sprinkle the mozzarella over the pizza dough, dividing equaling and leaving a 1-inch border around each pizza. Arrange the tomato slices and mushrooms in a single layer over the cheese. Arrange basil leaves on top, drizzle with a little more olive oil and sprinkle garlic all over. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes. Drizzle 1 teaspoon of oil over each pizza. Sprinkle with basil for garnish and salt. Cut the pizza into wedges and serve immediately

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