CHRISTIAN PETRONI'S TENDERONI PIZZA
The combination of spicy soppressata and sweet honey make this pizza stand out from the crowd. Martha and Christian Petroni made this recipe on Martha Bakes episode 503.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Makes one 12" pizza
Number Of Ingredients 8
Steps:
- Preheat oven to the highest temperature possible with a pizza stone on the upper rack, for 1 hour.
- Stretch pizza dough with your fingers, working in a circular motion, with your fingers positioned between the center of the dough and the edge, forming a rough disk that will gradually become thinner as you proceed. Then toss dough between the palms of your hands, allowing gravity to stretch it, and the center becomes thinner. Use your fists to move the dough in a circular motion to further stretch it, until it is about 12 inches in diameter, with the edge being slightly thicker. Place dough on a pizza peel lightly sprinkled with semolina to ensure it won't stick.
- Using a small ladle, evenly spread tomato sauce over the surface of the dough, leaving a 1/2-ich border. Distribute mozzarella uniformly over sauce; top with soppressata. Sprinkle with Parmigiano-Reggiano, and drizzle with chili oil.
- When transferring pizza to the heated pizza stone in the oven, use one continuous, but quick, jerking motion. Once in the oven, turn the oven off, and turn broiler to high, and cook for 5 to 6 minutes. Serve drizzled with chili honey.
CLASSIC MARGHERITA PIZZA
An enduring Italian favorite, this simple pie needs nothing more than tomato sauce, fresh mozzarella, Parmesan, and basil to shine.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 20m
Yield Makes one 13-inch round pizza
Number Of Ingredients 8
Steps:
- Preheat oven to 500 degrees, with rack in lower third lined with a pizza stone or baking sheet. Turn dough out onto a pizza peel or thin wooden cutting board dusted with semolina (do not punch down). Starting in center and using both hands, press down and outward with your fingertips, rotating dough occasionally. Gradually work toward edges, leaving a 1-inch border of undisturbed dough, until it's stretched to an approximately 13-inch round.
- Lightly drizzle dough with oil; season with salt and pepper. Gently spread sauce evenly to just inside border, top evenly with mozzarella, and sprinkle with Parmigiano. With one quick forward-and-back jerking motion, slide pizza from peel onto stone. (This is not the moment to hesitate! Be brave and bold, and the pizza will slide off the peel.)
- Bake until crust is puffed, golden brown in places, and set on bottom, and cheese is bubbly, 10 to 12 minutes. Transfer pizza to a wire rack; let cool 2 to 3 minutes. Top with basil and pepper flakes, slice, and serve immediately.
CHRISTIAN PETRONI'S PIZZA DOUGH
For the most tender pizza crust, use "00" flour, a finely ground style popular in Italy for making pizza and pasta. Use this dough to make Christian Petroni's Tenderoni Pizza, Margherita Pizza, and White Pizza. Martha and Christian Petroni prepared these recipes on episode 503 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes enough for eight 12-inch pizzas
Number Of Ingredients 5
Steps:
- Combine the water and yeast in the bowl of a stand mixer and stir to dissolve. Add the flour all at once, and mix, using the dough hook on the lowest setting, for two minutes.
- Add the salt and continue mixing on medium-low speed for 6 to 7 minutes until the dough is smooth and elastic. Transfer the dough to a bowl and cover with a damp towel or plastic wrap. Refrigerate for 24 hours. It should doubled in size.
- Turn dough out onto work surface and divide into eight 8-ounce portions. Form each portion into a ball with lightly oiled hands. Divide the shaped dough among two sheet pans lined with non-stick baking mats or lightly brushed with oil. Lightly brush dough with oil and cover with plastic wrap, and refrigerate for another 24 hours.
- Bring dough to room temperature one hour before shaping dough for pizza.
CHRISTIAN PETRONI'S MARGHERITA PIZZA
Possibly the ultimate pizza recipe, the combination of tomato sauce, fresh mozzarella, and basil proves that simplicity is beautiful. Martha and Christian Petroni made this recipe on Martha Bakes episode 503.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes one 12-inch pizza
Number Of Ingredients 8
Steps:
- Preheat oven to the highest temperature possible with a pizza stone on the upper rack, for 1 hour.
- Stretch pizza dough with your fingers, working in a circular motion, with your fingers positioned between the center of the dough and the edge, forming a rough disk that will gradually become thiner as you proceed. Then toss dough between the palms of your hands, allowing gravity to stretch it, and the center becomes thinner. Use your fists to move the dough in a circular motion to further stretch it, until it is about 12 inches in diameter, with the edge being slightly thicker. Place dough on a pizza peel lightly sprinkled with semolina to ensure it won't stick.
- Using a small ladle, evenly spread tomato sauce over the surface of the dough, leaving a 1/2-inch border. Distribute mozzarella uniformly over sauce; garnish with basil leaves. Sprinkle with Parmigiano-Reggiano, and drizzle with one tablespoon olive oil.
- When transferring pizza to the heated pizza stone in the oven, use one continuous, but quick, jerking motion. Once in the oven, turn the oven off, and turn broiler to high, and cook for 5 to 6 minutes. Serve drizzled with remaining tablespoon of olive oil.
PIZZA MARGHERITA
A classic Pizza Margherita, named for Queen Margherita of Italy, shows off the colors of the Italian flag with red tomatoes, white mozzarella and fresh green basil. It's so scrumptious that you'll be glad the recipe makes not one but two 13-inch pizzas! -Loretta Lawrence, Myrtle Beach, South Carolina
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 pizzas (8 slices each).
Number Of Ingredients 15
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine the oil, sugar, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide in half. Roll each portion into a 13-in. circle. Transfer to two greased 14-in. pizza pans; build up edges slightly. Cover with a clean kitchen towel; let rest for 10 minutes., Spoon tomatoes over dough. Top with basil, oregano, cheese, pepper flakes, salt and pepper. Drizzle with oil. Bake at 450° for 15-20 minutes or until crust is golden brown.
Nutrition Facts : Calories 263 calories, Fat 12g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 523mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges
AUTHENTIC PIZZA MARGHERITA
Inspired by the pizza at Bar Del Corso, this Pizza Margherita features tomato sauce, mozzarella, and basil, with just a hint of sea salt.
Provided by Allrecipes
Categories Main Dish Recipes Pizza Recipes
Time 1h45m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 965.9 calories, Carbohydrate 105.8 g, Cholesterol 89.6 mg, Fat 37 g, Fiber 5.5 g, Protein 48.7 g, SaturatedFat 16.2 g, Sodium 2187.4 mg, Sugar 6 g
PERSONAL MARGHERITA PIZZAS
This family-friendly supper is simplicity at its finest. Golden-brown, melted fresh mozzarella and a sprinkling of fresh basil give these personal pies Italian-inspired flavors. -Jerry Gulley, San Francisco, CA
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 3 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 425°. Prepare pizza dough according to package directions, adding oregano before mixing. Divide into 3 portions., Pat each portion of dough into an 8-in. circle on greased baking sheets. Bake until edges are lightly browned, 8-10 minutes., Spread each crust with 1/4 cup pizza sauce to within 1/2 in. of edge. Top with cheese. Bake until crust is golden and cheese is melted, 5-10 minutes longer. Sprinkle with basil.
Nutrition Facts : Calories 407 calories, Fat 15g fat (8g saturated fat), Cholesterol 45mg cholesterol, Sodium 675mg sodium, Carbohydrate 48g carbohydrate (7g sugars, Fiber 3g fiber), Protein 18g protein.
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