On The Fly Margherita Pizza For One Recipes

BOBBY FLAY'S MARGHERITA PIZZA

Steps:

• Prepare the grill for direct and indirect cooking.
• Once the grill is hot (you can hold your hands an inch over the grates for no more than 2 seconds), stretch and shape the dough into a 12-inch round on a flat surface. Brush the top with oil, salt and pepper and toss on the grill, oil-side down. Cook until the bottom is golden brown, 1 minute. Check the bottom of the dough to see if it is getting browned. If it is on one part, but not the other, use a spatula or tongs to rotate the dough 90 degrees and cook for another minute. If it is still not beginning to brown, cover the grill and continue to cook a minute at a time until the bottom has browned evenly. (It should only take a couple minutes if you have a hot grill.) The top of the pizza dough will also start bubbling up with air pockets.
• Once the pizza dough has browned on the bottom, flip over and grill until golden brown and the dough is just firm, another minute or so. Remove to a sheet pan. Cover the grill so it retains the heat for the next step.
• Drizzle the top with more olive oil. Put the mozzarella and tomato slices on top and season with salt and pepper. Return the pizza to the grill on the sheet pan, cover the grill and cook for 3 or 4 minutes to melt the cheese. Remove from the grill and tear the basil leaves over the top. Slice and serve immediately.

AUTHENTIC PIZZA MARGHERITA

Steps:

• Stir flour and 1 teaspoon salt in a bowl. Set aside.
• Mix water, yeast, and sugar in a large bowl. Let stand until yeast begins to form a creamy foam, about 5 minutes.
• Stir half the flour mixture into yeast mixture until no dry spots remain. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition. When dough pulls together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Lightly oil a large bowl, then place dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour. Punch dough down, divide into 4 equal pieces, and form each into a ball.
• Preheat oven with a pizza stone to 500 degrees F (260 degrees C).
• Stretch out and pat 1 dough ball to form a circle 10 to 12 inches in diameter. Place dough on a lightly floured pizza peel. Top with 1/2 cup of tomato sauce and spread to cover within an inch of the edge of the dough. Arrange 5 slices of mozzarella cheese on top of the tomato sauce, then place 5 basil leaves on top. Drizzle pizza with 1 tablespoon olive oil and sprinkle with sea salt to taste. Repeat for 3 remaining dough balls.
• Slide each pizza onto the pizza stone in the preheated oven. Bake until cheese is bubbly and the underside of the crust is golden brown, 5 to 7 minutes.

MARGHERITA PIZZA RECIPE

Steps:

• Make a basic pizza dough yourself or buy ready-made pizza dough from the store.
• Transfer the dough to a bowl and seal the bowl with plastic wrap to keep the moisture in and prevent the dough from drying out.
• Refrigerate for 24 to 48 hours. During refrigeration, the yeast will puff up the dough, elevating its aroma, flavor, and structure to new heights.
• Place a pizza stone, baking steel, or cast iron skillet in a cold oven. Crank up the heat to 500°F (260°C) and preheat for 1½ hours.
• Open a can of whole peeled tomatoes. Pour them into a bowl and crush by hand for a chunky, rustic sauce-or run them through the blender for 10-15 seconds for a silky, soupy sauce.
• Add salt to taste. For a can of tomatoes, I like to add no more than a couple of pinches. If you like your pizza sauce somewhat saltier, consider adding more.
• Take the fresh mozzarella out of the fridge. Drain from the liquid whey, transfer to a plate or bowl, and tear up by hand into bite-sized chunks.
• Remove the dough from the fridge. Rub your hands with a little cornmeal to keep the dough from sticking to your hands. Dust your work surface (wood cutting board or silicone dough mat) lightly with cornmeal for the same reasons.
• Take a piece of dough the size of a mozzarella and roll it between your hands into a ball. Place the ball on your lightly dusted work surface and begin pressing down on it with your index, middle, and ring fingers to push the air toward the crust. Repeat until the dough is flat in the center and puffy at the crust.
• Carefully take the dough in one hand and hold it upright so that it expands downward toward the work surface. Turn and repeat a few times until the pizza pie is noticeably flatter and almost twice as wide as than when you started.
• Slide one hand under the dough so that your palm and fingertips are against the work surface. While the dough rests on the back of one hand, stretch and twist it with the other. The first hand remains still while the other hand moves the dough.
• Lay the pizza pie on the work surface. Using a ladle, spread the tomato sauce evenly over the pie, almost to the edge, leaving some of the crust uncovered. Pick up with pizza peel and slide onto hot baking surface.
• Halfway through baking, open the oven and spread the mozzarella pieces on top. Close the door and let bake again until the cheese is melted and the crust is golden.
• Take out of the oven. Season with freshly-cracked black pepper and top with a handful of fresh basil leaves.

ON THE FLY MARGHERITA PIZZA FOR ONE

Steps:

• Heat oven to 400 degrees.
• Lightly coat a baking sheet with non stick spray if needed.
• Place pita bread on baking sheet.
• Divide cheese and basil on the pita.
• arrange the tomato slices around.
• top with the garlic if using
• sprinkle with salt and pepper to your liking.
• Bake for 5-8 minutes or to desired crispness.