i played squares during the super bowl. that was stupid. i have no luck. literally. zero.dumb.luck.
bingo? not a chance. a random drawing? the kilcher’s on the frontier of Alaska (hello? you need to be watching this show) have a better chance of being picked.
yesterday – i bought two toothbrushes in one of those value packs and dropped the spare in the toilet when i went to store it in the cabinet. this was after i walked 3 laps around walgreens getting toiletries only to realize i forgot my wallet at home and slipped on a patch of ice walking down the sidewalk which followed opening my freezer and having a half bottle of brandy fall on my head. and this was before noon.
maybe it’s in part why i love cooking so much. it’s my version of guesswork and a little luck. i get to create this combination of ingredients that can brighten people’s days and sometimes even makes them feel a little more loved.
speaking of luck (see what i did there?) – you won’t need much of it for this recipe. margherita pizza – simple and delicious.
i made my a homemade crust (100% stolen) but if you don’t feel up for it – don’t. just buy a store-bought crust and lie to everyone. i mean, come on – who hasn’t bought dip from the store, thrown it in a bowl and called it homemade? if you go to hell for it, we’ll all be there together so it won’t really be hell then anyway will it?
let’s do this.
cover your pizza crust (homemade recipe below) in a very thin layer of olive oil. add some salt, maybe even a little garlic. get wiggy with it.
while that’s sitting, grab your tomatoes and add garlic, oregano, thyme and sprinkle some salt on it. cook until fragrant. set aside.
grab your pizza crust and roll out until it’s about 1/2 inch thick. spread that tomato sauce allll over.
take your mozzy ball and tear off pieces that are about an inch in diameter. put as much on as you’d like. then tear basil leaves off stems and add. drizzle with a tad of olive oil and a dash of salt.
she’s ready for her close-up. isn’t she pretty? into the oven she goes!
cook until cheese is melted and crust is a golden brown.
from me to you. you’re welcome.
- 2 tablespoons extra-virgin olive oil, plus extra to grease pan
- 4 garlic cloves, thinly sliced
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh oregano leaves
- 1 (28-ounce) can whole peeled tomatoes, drained and hand crushed (reco San Marzano)
- salt and some pepp
- Pizza Dough (storebought or homemade, below)
- 1 (8 oz) ball fresh mozzarella
- 1/2 bunch fresh basil leaves
- Preheat the oven to 450 degrees F. Put a jelly roll pan or a half sheet pan in the oven.
- Begin by making the tomato sauce. In a large saute pan over medium heat, add 2 tablespoons olive oil, the minced garlic, thyme and oregano. Cook until just fragrant then add the crushed tomatoes and season with salt and pepper, to taste. Lower the heat and simmer for 7 to 8 minutes to reduce and concentrate the flavor. Shut off the heat and set aside.
- Take the preheated jelly roll pan out of the oven and drizzle some olive oil over the entire surface. Cut the dough into 2 pieces and reserve 1 piece for another use. Stretch the pizza dough out so it is just bigger than the pan, then lay it inside the pan, so the dough comes up the sides to form a crust on the rim. Smear with tomato sauce then tear up the mozzarella and scatter it evenly over the top of the pie. Tear the basil leaves, spread them over the top and drizzle with a little more olive oil. Give it a final season with salt and pepper, to taste, then bake in the hot oven until golden and bubbly, about 15 to 18 minutes
homemade crust from tyler florence
– 2 packages active dry yeast
– 2 teaspoons sugar
– 2 cups warm water (100 to 110 degrees F.)
– 2 tablespoons kosher salt
– 6 cups unbleached all-purpose flour, plus more for dusting
– 2 tablespoons extra-virgin olive oil, plus extra for bowl
In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.
If you’re using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix. Add the yeast mixture, at the lowest speed, until the flour incorporates. When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball. This should take about 2 minutes. Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you’re making it by squeezing a small amount together between your thumb and fingers. If it’s crumbly, add more water, if it’s sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it’s smooth and elastic.
If you’re making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil. Then begin stirring in the flour. When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky. As you work, squeeze a small amount of dough together between your thumb and fingers. If it’s crumbly, add more water; if it’s sticky, add more flour, 1 tablespoon at a time. Knead until smooth and elastic, about 10 minutes.
Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour