Cooking Classics: Margherita Pizza

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Cooking Classics

The Technique

Margherita Pizza

Fresh. Fresh. Fresh. Margherita Pizza is a classic combination of tomato sauce prepared from scratch that is topped with handcrafted mozzarella cheese & seasonal basil leaves. There are many ways in which it may be customized without compromising the key criteria. Whole Wheat Margherita Pizza is made using a dough filled with good for you ingredients kissed with a bit of honey. Finely chopping the basil just before serving adds lovely color to the surface while infusing that so-fresh taste throughout each bite. And do not substitute the cheese. Look for fresh mozzarella pearls or slice your own to maintain the integrity of this classic icon your family will rave over.

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Whole Wheat Margherita Pizza
makes 4 servings

Olive oil
4 {6-oz} portions Whole Wheat Pizza Dough
1/2 cup Fresh Tomato-Basil Sauce
6-oz fresh pearl Mozzarella cheese
Kosher salt, freshly ground black pepper & crushed red pepper flakes
2 tsp chopped fresh basil

Preheat the oven to 425 degrees. Drizzle a bit of olive oil on 2 half sheet pans. Place the Whole Wheat Pizza Dough over the oil & press them into 7-inch circles. Two pieces of dough will fit per pan. Top evenly with the Fresh Tomato-Basil Sauce & spread it to within 1/2-inch of the edge. Add the mozzarella cheese. Sprinkle the surface with a smattering of  kosher salt, freshly ground black pepper & crushed red pepper flakes. Repeat with the remaining dough & toppings. Bake the pans, in batches, 8 to 10 minutes. Remove from the oven. Let stand 5 minutes. Sprinkle the basil over the surface. Cut into slices.

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rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickWhole Wheat Pizza Dough
makes about 3 lbs dough

2 cups warm water {about 105 degrees}
3 tsp active dry yeast
3 1/2 cups bread flour
1 1/2 cups whole wheat flour
2 1/2 tsp kosher salt
2 Tbsp olive oil
1 Tbsp honey

Stir together the water & the yeast in a measuring cup. Let stand for 5 minutes. The mixture should be dissolved & foamy on the surface. Whisk together the flours & the salt in the bowl of a heavy-duty stand mixer. Add the yeast mixture, the oil & the honey.
Blend on Medium speed for 5 minutes. Stop the mixer & scrape down the sides with a rubber spatula. Sprinkle a little flour over the dough. Remove with a bowl scrapper onto a lightly floured board. Form the dough into a ball. Place it in a large lightly greased bowl. Coat the surface with cooking spray & cover with plastic wrap. Let the dough rise in a warm spot 1 hour.

Turn the dough out onto a well floured surface & press the air out of it. It will feel soft & a bit sticky. Divide the dough into 8 {6-oz} pieces. Use a kitchen scale for accuracy, if desired. Roll each piece into a ball on a lightly floured surface, then space the dough 2-inches apart on parchment paper-lined half sheet pans & cover loosely with plastic. Let the dough rise in a warm spot 1 hour. Use as directed in individual recipe applications.

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{testing notes}

How To Make Margherita Pizza

To hold the Whole Wheat Pizza Dough in the refrigerator a day ahead of time before using, place up to 6 pieces evenly spaced onto a parchment paper-lined half sheet pan. After the first rise & once portioned, cover the dough well with plastic wrap, then chill. Use as directed in specific recipe applications.

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A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

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No. 1

Preheat the oven to 425 degrees. Drizzle a bit of olive oil on 2 half sheet pans. Place the Whole Wheat Pizza Dough over the oil & press them into 7-inch circles. Two pieces of dough will fit per pan. 

Margherita-Pizza-Whole Wheat-Crust-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Culinary-Techniques-Southern-Entertaining-RebeccaGordon-Pastry-Chef-Garden-Recipes-Birmingham-Alabama

No. 2

Top evenly with the Fresh Tomato-Basil Sauce & spread it to within 1/2-inch of the edge. 

How-To-Make-Margherita-Pizza-Whole Wheat-Crust-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Culinary-Techniques-Southern-Entertaining-RebeccaGordon-Pastry-Chef-Garden-Recipes-Birmingham-Alabama

No. 3

Add the mozzarella cheese.

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No. 4

Sprinkle the surface with a smattering of  kosher salt, freshly ground black pepper & crushed red pepper flakes. Repeat with the remaining dough & toppings. Bake the pans, in batches, 8 to 10 minutes. Remove from the oven. Let stand 5 minutes. 

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No. 5 

Sprinkle the basil over the surface. Cut into slices.

The Tune
“So Easy To Love” Billie Holiday

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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