Items you will need
- Food processor
- Rolling pin
- Pizza stone
- 1 package active dry yeast
- 1 cup warm water
- 3 to 4 cups stone-ground organic flour
- 1 cup crushed or canned organic tomatoes
- 2 1/2 tbsp. extra-virgin olive oil
- 1/2 cup fresh basil leaves
- 1/2 cup grated Parmigiano-Reggiano
- 1/2 lb. fresh mozzarella (in milk), sliced 1/4-inch thick
- 1/2 medium onion, minced
- 1 sprig parsley, chopped
- 1 large clove garlic, minced
- 1/4 tsp. dry oregano
- Pizza cutter
Pizza, as we know it today, likely originated in the late 19th century. Italian baker Raffaele Esposito is said to have made the first Margherita pizza in honor of the Italian King Umberto and his Queen, Margherita, who were visiting his home of Naples. Umberto adorned his pizza with the colors of Italy: red tomatoes, fresh mozzarella and green basil leaves. The product quickly became a popular recipe among the lower and upper classes of Italy and remains a traditional favorite today.
Making the Pizza Dough
Combine 1 1/2 tsp. salt, 1 1/2 tbsp. extra-virgin olive oil, water and yeast in a large bowl. Stir and whisk the mixture well. Allow it to sit for five minutes.
Add 1 1/2 cup of flour to the mixture. Again, combine the ingredients thoroughly. Add a second cup of flour, now agitating and kneading the mixture with your hands.
Move the mixture to a lightly floured surface (like a smooth, clean kitchen counter) and knead it into dough. Add a little flour to ensure the dough comes out stretchy, not sticky. Work the mixture for up to seven minutes, eventually shaping the dough into a ball.
Lightly coat a large bowl with olive oil. Move the dough into the bowl. Cover the bowl with a damp paper towel and transfer it to a dry, warm place. Allow the dough to rise for one hour.
Move the dough again to a lightly floured surface. Using a rolling pin, roll the ball out into a crust about 1/4 in. thick. The pizza will serve up to eight people.
Topping and Baking
Move the pizza stone onto the bottom rack of the oven. Preheat oven to 500 degrees F.
Add 1 tbsp. extra-virgin olive oil, tomatoes and pinches of salt and black pepper to the basin of your food processor. Mix the ingredients until they are smooth.
Spread the sauce across your pizza dough, leaving a half border around the edges.
Top the pizza with basil leaves, onion, garlic, oregano, parsley and mozzarella slices, dusting it off with the grated Parmigiano-Reggiano.
Bake the pizza for eight minutes, until the cheese is bubbling and the crust is slightly golden-brown. Slice as you desire and serve warm.
Do not overload the pizza with toppings; let a little bit of sauce shine through. Authentic Italian pizza is lightly topped and, as such, reheats nicely.