(Pizza dough recipe by Canada Living Magazine and Margarita Pizza Recipe by @andriaorganichomecooking)
I’m not a big fan of take out pizza, I don’t know if it’s the sauce or the cheese, but I don’t usually eat it unless it’s home style pizza. Making your pizza is actually so easy and quick to make. I make my dough ahead of time and freeze them in batches so I can defrost overnight and it’s ready to use the next day. I also make my base tomato sauce and freeze it for either pasta, pizza or stews. This makes for a quick dinner ready in less than 30 mins, great for making after a long a day at work! I hope you enjoy this recipe, if you make it, let me know how it turns out! Enjoy!
INGREDIENTS (I use organic ingredients)
Pizza Dough Recipe (Canada Living Magazine):
3 ¼ cups all-purpose flour
2 teaspoons instant yeast
2 pieces of fresh buffalo mozzarella
1 cup of homemade tomato sauce
1 tsp of pink Himalayan salt
1 cup of freshly grated parmigiana cheese
¼ cup of freshly grated parsley
To make the pizza dough, In a stand mixer using a dough hook, add 2 ½ cups of the flour, yeast and salt. Using wooden spoon, stir in warm water and olive oil until ragged dough forms.
Turn out onto lightly floured surface; kneading, adding as much of the remaining flour as needed to prevent dough from sticking, until smooth and elastic (dough will be slightly tacky to the touch but won’t stick to hands), about 8 minutes.
Divide dough in half. Transfer to 2 greased bowls, turning to grease all over. Cover with plastic wrap; refrigerate for 24 hours. (Or let rise in warm, draft-free place until doubled in size, about 1 ½ hours.) Remove dough from refrigerator; bring to room temperature before rolling.
Makes two 12-inch regular pizza crusts or two 14-inch thin pizza crusts, each about 8 slices. (I double the batch and freeze the dough after they have risen)
Preheat the oven to bake at 350 degrees F.
Roll out the dough on a floured surface to about ¼ inch thick and lay on a lightly greased pizza baking sheet (I grease with olive oil)
Drizzle some olive oil on the dough, season with salt and garlic powder. Slice the fresh buffalo mozzarella and lay across the pizza (yes I put the cheese down first! It just tastes way better and the cheese doesn’t burn during baking). Drizzle the cheese with a little olive oil. Add the tomato sauce on top, add the freshly grated parmigiana cheese and freshly chopped parsley and drizzle with olive oil. Bake In the oven at 350 degrees F for 20-30 mins until the base of the dough is golden brown.
