My Favorite Italian Pizza Food

MARGHERITA PIZZA

Steps:

• Make the Sauce: In a medium bowl, stir together the tomatoes, garlic, salt, sugar, pepper, and oil. (Alternatively, for a completely smooth sauce, you can blend the ingredients in a small food processor or blender.)
• Preheat the oven to 500°F and set an oven rack in the bottom position. Dust a 13x18-inch baking sheet with half of the cornmeal.
• On a lightly floured surface, using your hands, stretch and press one ball of dough into an 11-inch round. Transfer the dough to the cornmeal-dusted baking sheet, and gently stretch it out again so that it maintains its shape.
• Spread ¼ cup + 2 tablespoons of the sauce over the dough, leaving a ½-inch border around the edges. Slide the baking sheet into the oven and bake for 7 minutes, until the crust is partially cooked. Remove from the oven, and scatter half of the mozzarella cubes over the sauce, followed by half of the Parmigiano-Reggiano. Slide the pan back into the oven and cook until the crust is golden brown and the cheese is melted and bubbling, about 4 minutes more. Remove the pizza from the oven and transfer to a cutting board. Sprinkle with the basil and slice. Repeat with the remaining pizza dough and ingredients. (If you'd like to bake the two pizzas at the same time, you can fire up two ovens. Or, if you don't mind the crust a little thicker, you can form the two dough balls into 8x12-inch rectangles and place them side by side on the baking sheet.)
• Note: This recipe makes enough sauce for 4 (11-inch) pizzas. Refrigerate extra sauce for up to 1 week, or freeze for up to 3 months.

MY FAVORITE ITALIAN PIZZA

Steps:

• Drizzle a baking sheet with olive oil and then dust lightly with semolina or cornmeal.
• Set aside.
• For the dough, hand whisk the water and yeast together in the bowl of an electric mixer.
• Let stand for 3 minutes for the yeast to dissolve.
• Stir in the oil, salt, sugar, all purpose flour and 1 cup of the bread flour.
• Mix to make a soft dough.
• Knead on the lowest speed of the mixer with a dough hook for 8 minutes, adding more flour gradually until a soft elastic dough is formed.
• Turn out onto a lightly floured surface.
• Loosely cover in a plastic bag and let rise for 30 to 45 minutes until almost doubled.
• For the topping, put the tomatoes in a large bowl, crushing with a fork to break them up.
• Add the sauce, pepper, salt, sugar, oil, garlic and herbs, mixing well.
• turn the dough out onto a lightly floured surface.
• Let rest for a few minutes.
• Press or roll the dough out to fit the prepared baking sheet.
• Drizzle a bit of olive oil on top of the dough.
• Spread on the tomato topping and top with the cheese and pepperoni. (I like to add black olives, hot peppers and sliced mushrooms).
• Let dough rise until quite puffy, about 30-45 minutes.
• Preheat oven to 425*F.
• Bake the pizza for 15 minutes.
• Lower the heat to 375*F and bake for a further 15 to 20 minutes until cheese is melted and lightly browned.