Friday, July 24, 2009

Pizza Fresca

It is my all time favorite food. Home-made Pizza with a few simple ingredients - for me it's like bread and should always have a place on the table. Pizza will be a recurring theme here because there are so many incredibly delicious ways to top it up. Add ImageEvery region of Italy has it's specialty pizza, and all are to be enjoyed. One thing is for certain, a pizza is best when it has just a few select toppings. If you can't decide, which is often my problem, divide the dough and make smaller rounds so you can truly savour the ingredients. Here is my basic recipe for dough, but you can play around with it and make it your own.
Pizza Dough
2 1/2 cups unbleached flour (sometimes I mix 1 cup of whole wheat flour, and one cup regular)
1 package of dry yeast (or 2 1/2 teaspoons)
3/4 cup warm water, plus more as needed
1 teaspoons salt
1/4 cup extra-virgin olive oil
Dissolve yeast in warm water in a large bowl and let stand for 5 minutes. In a large separate bowl, combine flour and salt, stirring until smooth. Add yeast and water,and mix by hand or with mixer. Add olive oil. Continue mixing until dough comes away from bowl but is still sticky.
Turn dough out onto a lightly floured work surface, and knead with lightly floured hands. Work until dough is smooth and soft (add flour as needed) and transfer to lightly oiled bowl. Coat top with a touch of oil. Cover with plastic wrap and let rise in a warm place, about 45 minutes.

La Margherita
Tomatoes, Bocconcini and Basil
Spinach and Mozzarella
Photo Credits: 1. Food Network (Jamie Oliver), 2. & 3. Martha Stewart


  1. Congratulations on your new blog, cannot wait to see more! Great recipe by the way.
    Have a great weekend!

  2. I went through a phase of making this quite often.
    Lovely fresh pizza, piping hot and "fresca" sounds delightful!

  3. I just tried my hand at homemade pizza the other day and have fallen in love with it (especially because my picky toddler will eat it)! This recipe sounds wonderful. I look forward to giving it a try.

  4. A great idea...I think I'll do one with carmelized chipolini, figs, gorgonzola & a bit of prosuitto. To make it more decadent I throw a few toasted pine nuts & fresh Italian parsley on after its done.