If I could pick only one food to eat for the rest of my life, pizza would definitely be a front runner. I blame it on being Italian, but in reality, it is just way too good not to love. I finally got around to making my own pizza from scratch – and (unfortunately) I think my addiction just grew exponentially. I used Emily Schuman’s recipe from her book, Cupcakes and Cashmere, and it turned out amazing. It was fresh and delicious, and I’m sure will become a staple for summer meals on the porch.
3/4 c warm water (between 105 to 110 degrees F)
1 packet active dry yeast
1/2 tsp sugar
2 1/2 c all purpose flour
2 tsp salt
2 tbsp olive oil, plus a little extra to coat crust
1 jar tomato sauce
2 c low moisture shredded mozzarella
2 garlic cloves, minced
Pour warm water into a large bowl. Sprinkle packet of yeast and sugar on top. Allow it to bubble up for a few minutes. Mix in flour, salt, and olive oil. Add water 1 tsp at a time until dough is right consistency (you don’t want it too sticky). Place dough on floured surface and knead for a couple of minutes. Place dough back in an olive oil coated bowl, cover with damp cloth, and let rise in a warm place for about 45 minutes to an hour (until dough has doubled in size).
Preheat oven to 500 degrees F. Prep a baking sheet with either a sprinkle of cornmeal or baking spray.
Roll out dough onto floured surface into a circle. Coat with a thin layer of olive oil, then sprinkle minced garlic. Add desired amount of tomato sauce, and sprinkle cheese on top.
Bake for 7-10 minutes, until bottom of crust is golden brown. Remove from oven, and garnish with fresh basil.