Happy Sunday everyone!
Over the last few weeks I’ve had a couple of in depth conversations with my coworkers concerning what the best pizza place in Ann Arbor is. I tried out one of the candidates the other weekend, Mani, and it was molto bene!! However my wallet and waistline can’t afford to try a new pizza every week, so I’m going to take my time in sampling all of the pizza Ann Arbor has to offer. After all I’ll be here for a while getting my master’s!
However, the pizza cravings were real. One doesn’t simply talk about pizza, and not want to eat pizza. Any LOTR fans out there? Lol.
So I decided this Friday night that I’d save some money and calories by making my own whole wheat margherita pizza. And of course I had to get a bottle of imported Chianti to go with it 😊 Good life decisions all around.
So I did make my own crust for this pizza, and it seriously was super easy. The only part that takes a second is letting the dough rise for about 40 minutes – but you can do other stuff while you wait! However you could buy pre-made crust and this meal would be ready in literally 15 minutes.
Homemade margherita pizza
Makes 1 small to medium pizza, serves 2
- 3/4 cup whole white wheat flour
- 3/4 cup all purpose flour
- 1 packet active dry yeast
- 1/2 cup hot water
- 1/4 tsp sugar
- 3/4 tsp salt
- 2 tsp olive oil
- 1/2 cup marinara sauce
- 4-5 slices of fresh mozzarella
- Italian spice blend (or dried oregano)
- Fresh basil
- 1 Roma tomato, diced
- In a small bowl, mix together the hot water, sugar and yeast. Allow the yeast to bloom for 10 minutes. It should be foamy on top when ready!
- While you wait, mix together the different flours along with the salt. Note: I used a food processor fitted with a dough hook, but you could use a stand mixer with a dough hook, or a large bowl and your hands!
- Add the yeast mixture to the flour mixture, along with the olive oil. Process until a ball of dough forms, then process the ball of dough for another 1 minute. If it’s too dry and not coming together, add more water. If kneading with your hands, turn out the dough onto a floured surface and knead for about 5 minutes, or until dough is stretchy and soft but not sticky.
- Let the dough rest in an oiled bowl for 40 minutes. It should double in size.
- Preheat oven to 500 degrees a couple minutes before dough is ready.
- Once the dough has risen, flatten it out on a flour dusted surface. You can use your hands to press the dough down into a circle. It should be about 1/4 inch thickness.
- Place dough into a baking sheet sprinkled with cornmeal (or spray with non stick spray, but cornmeal adds a nice texture).
- Top pizza with the sauce, then the diced tomato, and a sprinkle of the Italian spices.
- Top with the mozzarella slices. Finally add a few leaves of basil in between the cheese slices.
- Bake in oven for 10-12 minutes, until cheese is melted and the crust is golden.