Have I ever told you what an amazing chef my husband is? He is the master of breads and slow bbq. And his pizza is the most delicious pizza ever. I really think he may have missed his calling in life because he could sell this stuff, no problemo.
We happened to have some fresh tomatoes from the farmer's market, a ball of fresh mozzarella, and some basil growing in our herb garden - all of the ingredients you need for some margarita pizza. I suggested it to my husband and he happily agreed to it because he loves an excuse to pull out his pizza peel and Zyliss pizza wheel and start throwing some dough around in the air.
As always, the pizza was fabulous. He makes his dough from memory, but he's adapted it from a recipe of Alton Brown's, which I have posted below.
2 tablespoons sugar
1 tablespoon kosher salt
1 tablespoon pure olive oil
3/4 cup warm water
2 cups bread flour (for bread machines)
1 teaspoon instant yeast
2 teaspoons olive oil
Olive oil, for the pizza crust
Flour, for dusting the pizza peel
Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into the standing mixer's work bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.
Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.
Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat.
Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F.