If you’ve read our blog post with the recipe for Margherita Pizza, you know that we’re big fans of the Chebe pizza crust mix. We recently made another version of the margherita pizza. Our basil plant is at the end of its useful lifespan, so this time around, we’ve used dried basil and oregano, instead of the fresh stuff. The pizza also has a generous portion of freshly minced garlic in olive oil, drizzled over the top of the mozzarella cheese and tomato slices.
A word on our pizza cooking technique: we use a preheated 375-degree oven with a pizza stone inside. I sprinkle the pizza stone with corn meal, and do the same on the wooden paddle, in order to prevent the dough from sticking. Usually, I work the dough on the counter using both my hands and a rolling pin, until the uncooked crust is about one eighth of an inch thick. Then I carefully transfer the crust onto my paddle. I par-bake the crust (bake it without any toppings) for about eight to ten minutes. Then pull it out of the oven, do all the toppings, and pop it back into the oven until it’s done cooking. And voila! Delicious pizza.