Magherita Pizza
Mario Batali makes a delicious and simple magherita pizza.
Pizza Margherita
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The Martha Stewart Show, May Spring 2008
- Yield Makes 4 pizzas
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Ingredients
- Mario Batali's Pizza Dough
- All-purpose flour, for rolling
- 1 cup prepared tomato sauce
- 8 ounces fresh mozzarella, thinly sliced
- 1/4 cup extra-virgin olive oil
- 24 fresh basil leaves, torn
- Coarse sea salt
Directions
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Preheat a grill or grill pan.
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Divide dough into 4 equal pieces and shape each into a ball. Loosely cover with a kitchen towel or plastic wrap; let stand 15 minutes.
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Using a lightly floured rolling pin or your hands, stretch each ball into a 9- to 10-inch round.
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Place one round of dough directly on grill and cook until bottom is lightly browned and dry, about 2 minutes. Using tongs, gently turn dough and cook for 30 seconds more. Transfer to baking sheet, browned side down, and set aside. Repeat process with remaining dough.
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Divide sauce evenly between pizzas spreading to within 1/2 inch of the edges of the dough. Top with cheese.
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Working with 1 or 2 pizzas at a time, place on grill and cook until cheese is melted and bottom is golden brown and crisp, about 2 minutes. Repeat process with remaining pizzas. Transfer pizzas to a cutting board and drizzle with olive oil. Scatter basil leaves over each pizza and sprinkle with salt. Cut using a pizza wheel and serve immediately.
http://pizzaoftheweek.blogspot.com/
Tried this pizza on my food blog, really good recipe!
Whole wheat dough does not rise as much, especially pizza dough. It works better if you do part whole wheat and part white flour. Even then it won't rise as much or be as puffy when baked.
I use a recipe from the Joy of Cooking for my pizza dough. I recently replaced white all-purpose flour with whole wheat all-purpose flour; the only difference I noticed was that the two portions it yielded were a bit smaller.
geekygrandma- I did notice it took longer to rise as well! although I thought it was just my impatience, haha.
@Lamberth: When I use my bread machine, there's a special setting for whole wheat breads, and I've made wheat bread from scratch and found it takes more time for the yeast to work and the dough to rise. Using wheat flour may include some special or additional steps for the pizza dough, but I'd probably just try this the way the recipe indicates, and then take it from there. I would think the problem would be with the rising cycle and not the baking part.
I'm curious if making Mario's dough with whole wheat involves the same process? In other words, do you do anything differently to make whole wheat dough?