Sunday, November 15, 2009

Mamma Mia!

You know, there's nothing quite like a good pizza. And a great one? Forget about it.

The dough recipe I bummed off a woman I met in Jersey from New Zealand. Grazie, Sorella Fonua! She made some fantastic pizza for us missionaries one night and I HAD to have it. Ask and ye shall receive! (well...most of the time.)

The rest of the recipe was inspired by the many delicious margarita slices I had in Italian pizzerias on the east coast. Fresh ingredients make a HUGE difference (the mozzarella, the basil...though I find canned stewed/sliced tomatoes are an appropriate substitute for the fresh ones.)

SO--the dough.

In a large bowl mix together

*3 cups warm/hot watter
*1 tbsp. white sugar
*1 tbsp. brown sugar
*1 tbsp. salt

Then sprinkle on top

*1 packet of active dry yeast (or 2 1/4 tsp.)

Let sit for a minute or two. Then mix in with a big spoon, one cup at a time

*7 cups of good white flour.

Around the 6th and 7th cup, I toss out the spoon and knead it with your hands. Knead for a minute or two, and then put in a greased bowl. Spray the dough with non-stick spray and cover with Saran wrap. Allow to rise in a warm place for about 30 minutes. Dough should double in size. Go yeast, go.

Preheat the oven to 400 F.


*5-6 roma tomatoes

*16 oz. fresh mozzarella.

When the dough is ready, break it in two. You'll make two pizzas with it. Spread it out on either greased cookies sheets or greased pizza stones. ( of each!)

poke many little holes with a fork and then drizzle with

*Balsamic Vinegar and...
*Olive Oil

using your clean hands, massage the oil and vinegar into the dough.

If you like, you can add a little bit of

*tomato sauce

as well. Massage that in too. Top your pizzas with the tomatoes and mozzarella.

sprinkle generously with

*dried basil
*freshly ground sea salt

Place the pizzas in the oven for 20-25 minutes.

Remove from the oven and top with torn fresh basil leaves.

ENJOY. (duh.)


----------THE RECIPE REVIEW----------

Pros: The dough is super-easy to make, and pretty quick. You have to let it rise for 30 minutes, but that's a good time to do all of your slicing and dicing. With the vibrant red and green, the pizza is aesthetically pleasing as well as delicious. I'm a fan of food that both looks and tastes good!

Cons: Fresh mozzarella DOES cost more than the regular kind. But a few bones makes a big difference! Trust me.


  1. mmmm! that pizza looks sooo good! I love how you put pics going along w/ the instructions! Very handy!
    Love the blog too!
    I'm definitely using it for some ideas on what to cook.

  2. too much. i love you. seriously.

  3. This looks absolutely fantastic! I'm definitely going to have to give it a try. And do I have to test the fresh basil like you seem to be testing in the picture in this post? :)

    p.s. this is taylor, just in case you were wondering.