Name: Pizza Margherita
Yield: Makes 4 individual pizzas or 1 large pizza
Ingredients: 3/4 cup warm (105-115°F) water; 2 1/2 tsp (1 package) dry yeast; 1 tsp honey; 1 1/3 cups bread flour; 1 cup semolina flour; 1/4 tsp salt; Vegetable oil for coating; Cornmeal for sprinkling (optional); 1 Tbsp extra-virgin olive oil; 1 Tbsp chopped fresh basil; 1 tsp chopped fresh oregano; 1 clove garlic, minced; Freshly ground pepper; 1 cup tomato purée; 4 plum (Roma) tomatoes, sliced; 4 1/4 oz part-skim mozzarella, thinly sliced; 1/4 cup grated Parmesan

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Pizza MargheritaCIA/Keith Ferris

Avoid the temptation to add too many toppings; a pizza should be more bread than topping. In fact, the basic dough in this recipe may be used to prepare a delicious grilled bread as well as the base for pizza. Shape the dough as you would for individual pizzas, and then grill it over hot coals for about 2 minutes on each side, until it is blistered and browned. After the dough is turned, drizzle with olive oil and scatter it with fresh herbs such as oregano, basil, thyme, or rosemary.

Recipe notes

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