I am very particular about crust. It must be a thin homemade crunchy crust, just as delicious to eat by itself as it is twisted into a breadstick!
It is important to have a fresh sauce. It is both convenient and cost effective to make and freeze your own sauce its also very easy! Don’t drown your pizza in sauce, it should be used as a flavor enhancer and as the “glue” for the cheese and toppings.
The Margarita pizza is a fresh and easy pizza to make. The flavors blend so beautifully! I love the way Italians use the colors of their flag in their cooking!
I sliced about 10 thin slices of good mozzarella cheese, topped them with a slice of fresh cut tomato and sprinkled some fresh basil and grated Romano cheese. I also grated the remaining cheese to fill in the blank spots.
There are a few things you need to know about a crispy crust. The first thing is, make sure the recipe you use is not full of oil. The second thing is a very hot oven. Top pizzarias use oven temperatures as high as 1000 degrees! My oven goes up to 500, so that’s the temperature I use. The third thing is to bake your pizza on the lowest rack in your oven so the bottom of your pizza gets some nice heat! But the most important way to a crispy crust is the type of pan or stone. DO NOT use a metal pizza pan that does not have holes on the bottom for the air to circulate!! Invest in a good pan that allows air and heat to travel around and through the crust. A pizza stone is also a VERY good surface to use for a crispy crust. Because it is a porous surface and holds the heat evenly, it helps you achieve the perfect crunch!
I dont time my pizza, I actually watch it in the oven untl the crust is browned, and the cheese is bubbling and golden!
I LOVE MARGARITA PIZZA!
And I hope you do too!
1 (15 oz) can tomato sauce 1 (6oz) can tomato paste 1 Tbls Italian seasoning 1 tsp dried garlic 1 tsp ground paprika mix the tom sauce and paste together.stir in dry ingredients. 🙂