Questions Regarding Store Bought Pizza Dough: Who makes the best store bought pizza dough? For more info check out this article on fresh mozzarella from. As the price gets cheaper the fresh and regular mozzarella start to look and taste the same. Normally higher quality fresh mozzarella will be wetter and stringier. It comes in a 16oz package which is enough for two Margherita pizza pies.Īgain if you have access to a better fresh mozzarella buy it! Buffalo mozzarella is my absolute favorite. I used the Trader Joe’s brand fresh mozzarella. Fresh Mozzarellaįresh mozzarella and fresh basil round out the ingredients. It’s a great deal and I find I am always in need of extra tomato paste when making all sorts of Italian dishes. I’ve said it before in previous posts – get the Costco tomato paste pack. I prefer to keep it simple and just love the flavor of a real garlicky tomato sauce. That’s it!Īdd some oregano or fresh herbs in your pizza sauce if you like. The sauce ingredients consist of 4 cloves of garlic chopped up, 1 six ounce can of tomato paste, and some salt, pepper, olive oil, and a little water to thin out the paste. I do this often and store portioned batches in the freezer.īut, when I run out of it and get a pizza craving I go for the ready made pizza dough option. If you have the time by all means make your own dough.
Our Cheeseless Pizza With Heirloom Tomatoes is made with it and that is an awesome pie. It’s a convenient option when looking for a store bought pizza dough. My first choice would be a great pizzeria in your neighborhood. When I want a good pizza pie quickly I like to use ready made pizza dough. Store Bought Pizza Dough And Other Ingredients:
#Ingredient margarita pizza how to
(The dough can be used immediately or stored airtight in the refrigerator for 1 day.Grabbing some store bought pizza dough and creating a garlicky tomato sauce is the secret on how to make a great Margherita pizza. Punch the down dough and divide into 2 equal balls. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. With the machine running, add the yeast mixture and blend just until the dough forms. Mix the flour and salt in a food processor to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the warm water and yeast in a small bowl to blend.
Cut the pizza into wedges and serve immediately. Sprinkle with basil for garnish and salt. Drizzle 1 teaspoon of oil over each pizza. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes. Arrange basil leaves on top, drizzle with a little more olive oil and sprinkle garlic all over. Arrange the tomato slices in a single layer over the cheese. Sprinkle the mozzarella over the Pizza Dough, dividing equaling and leaving a 1-inch border around each pizza.
Transfer 1 dough to each prepared baking sheet.ĭrizzle 2 teaspoons of oil over each Pizza Dough. Roll out each piece of Pizza Dough into a 10 to 11-inch-diameter round. Sprinkle the cornmeal over 2 rimless baking sheets. Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F.
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