PIZZA MARGHERITA

[iamaneviltaco]

I'm sure this is probably a known fact by now, but I worked in a ny pizzeria, as well as some of the most popular pizza joints in Pittsburgh. Pittsburgh has the distinction of being directly in between chicago and ny, so the pizza there is, in a word, amazing. So, this is basically a culmination of my pizza experience. This is a thin crust pizza, I

Comments

[pouncewhisper]

Oh. My. GOD.

You just made me lick my computer monitor. @_@

[iamaneviltaco]

^_^

I think I'm gonna go on a pizza kick. I'm stuffed with recipes for it, and I think my margherita costs about a buck fifty a pie. Freaking madness, I think the ingredients for a normal takeout pizza cost about a quarter, pizza is infamous for having the highest profit margin of any food you can buy takeout.

[gwenaiver]

YOUR MIXER NEEDS A DOUGH HOOK OR ELSE DOING IT IN THE MIXER WON'T WORK (that was me trying to get your attention so that you add that in)

[iamaneviltaco]

Not true. A paddle will do the job, but you just have to run it longer. Possibly knead it a bit after, the windowpane test is a good indicator of that. By checking the stability of the dough and the translucency, you can be reasonably sure you've got a properly worked crust.

I've got a mixer with just a paddle, and I do a hybrid. I mix it in the mixer until it firms up, then work the dough by hand.