Meatless Monday: Thin Crust Pizza Margherita

September 3, 2012 · 18 comments

in breads/muffins,pizza,vegetarian

This has been my favorite pizza crust for about a year, and I’ve totally been holding out on you guys. I’m so sorry! I love thin crust pizza, so of course the thin, crispy crust is a winner in that regard. What I also love about it is that it requires 24 hours of refrigeration before using, and no active rise time on the counter or anything. So, it works out well if you want to make the dough on a Saturday or Sunday and make the actual pizza early in the week. The dough comes together in no time at all.

When you make this crust (and yes, I said “when” and not “if”), you’ll want to keep the toppings pretty simple, so you don’t just overload it or make it too heavy. One of my favorite pizzas ever is margherita, and the toppings work pretty perfectly here, especially because tomatoes are so wonderful right now. I’ve often had margherita pizza with slices of fresh tomatoes and no real “sauce” and while I still adore those versions, I like that in this version the tomatoes are quickly run through the food processor. This way you have something more of a sauce, but it’s still fresh, uncooked, and all about the tomatoes.

One thing I can promise you is that no matter how long I have this blog and no matter how many pizzas I cook, I will never be able to get a round pizza. This was the closest I’d ever gotten. I rolled it into a near perfect circle – my geometry teacher would have been so proud. I don’t have a pizza peel, and I thought I’d devised a great new method for transferring the tough (super thin baking sheet with cornmeal, and a piece of parchment over less than half of it so I could yank it out once the dough made it to the stone. Yeah…no. It didn’t work. A quarter of my dough ended up hanging off the edge of the stone as I frantically tried to maneuver the whole thing over a few inches – always fun to do with a stone that has been sitting in a 500 degree oven for a while. Good times. I managed to get it all back on the stone, but certainly not in a perfectly shaped circle.

Thankfully, it doesn’t matter what shape your dough turns out—this pizza will always taste great.

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