(Tutorial pics at
http://www.sisteroo.com/2011/10/italian-thin-crust-pizza.html)
Shall I tell you about the best food that has ever passed my lips? Well then.
This year I got married. And my wonderful, darling, perfect (perfect, I tell you!) husband planned a fabulous honeymoon to Paris, Florence and Rome. On our first day in Florence, we were on the prowl for a little lunch, and while winding down those magical, tiny little Italian streets we stumbled across *THE BEST PIZZERIA IN THE WORLD*. I jest not, Sisteroos. This pizza was the most incredible delectable I have ever eaten. In fact, it was so good that husband and I ate there five times in a row. In four days. You can't get much better than that.
When we left that pizzeria for the last time, husband and I both swore that we would never eat pizza again. Because we couldn't spoil the perfect pizza memory, right? That would be downright criminal. But here we are, just seven months from our mind-blowing gastroexperience, and we're desperately trying to re-create that Italian pizza right here in our kitchen. Read on to find out if it was a success...
Ha! You're still reading? Of COURSE it wasn't a success! How can you recreate that once-in-a-lifetime moment of flavor-fireworks and taste-rainbows and culinary tap dancing unicorns? It's impossible. But we did get close with the following thin-crust, fresh basil, Italian mozzarella recipe:
(Tutorial pics at
http://www.sisteroo.com/2011/10/italian-thin-crust-pizza.html)
1. Whip together your favorite pizza dough and let rise. I used a variation on Betty Crocker's quick crust--2 1/2 c. flour, 2 Tb sugar, 1 tsp. salt, 1 package (2 1/4 tsp.) quick active dry yeast, 3 Tb. olive oil, and 1 c. hot water. Mix dry, mix wet, and beat on medium speed for 3 minutes. Let rise.
2. Preheat your oven to 425. While it's heating up, knead your dough and form into medium rounds. Personal pizzas are extra fun. If you're feeling adventurous, toss your dough to form your pizzas (husbands are especially good at this, until they start the game, "let's see if I can get this dough to touch the ceiling.")
3. For an easy, homemade-tasting pizza sauce, roughly crush a few garden tomatoes and mix with a jar of marinara sauce. Add Italian seasonings to taste.
4. Prepare your toppings. We decided to go simple just like our memorable Italian pizza--marinara sauce, fresh torn basil and mozzarella balls.
5. Place two thin rounds on a greased cookie sheet. Bake at 425 for 6-7 minutes, or until crust begins to lightly golden. Take out, add tomato sauce, mozzarella balls and basil and bake until cheese is melted.
