Margherita Pan Pizza
I’ve been making my own pizzas at home for a couple of years now with very satisfying results. In the issue I was reading, an article titled “Perfecting Pepperoni Pan Pizza” caught my eye. A thin crust baked on a pizza stone is usually my go-to homemade pizza of choice because pan pizzas are usually doughy and too greasy. But according to this article, their version of the recipe solved those problems.
I figured I’d give it the recipe a try – with some modifications. I’m a big fan of Craig Priebe‘s method of grilling pizza. One of my favorite recipes of his is The Margheritan. Rather than go with pepperoni, I decided to top my pan pizza Margheritan-style. Aside from the use of fresh mozzarella and fresh basil, I followed the Cook’s Illustrated recipes for Pepperoni Pan Pizza (minus the pepperoni) and Basic Pizza Sauce.
Shown here are my finished pizzas. They were DELICIOUS.
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- Fresh out of the oven.
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- The recipe makes two nine-inch pan pizzas.
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- Fresh basil
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- Fresh basil, torn and placed on top of melted mozzarella.
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- This just looks good.
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- Notice the nicely baked crust. No greasiness.
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- Cut and ready to eat.
Molly
David
Raven
yum, this looks good. i must try chicago style with sauce on top.
Jill – these pizza's were really good. There were some great tips in the Cook's Illustrated recipe that helped the process of making dough a little quicker than other methods I've tried. Whenever you can get a homemade pizza from the ingredient stage to the table quicker (without losing taste) that's a good thing!
Thanks for visiting my site!
I was just going to relax and read this morning then in the meantime I got your blog to read. Really good one.
regards
I have used David’s pan pizza and basic sauce on three parties. Each time I was hailed as a pizza guru!
Thanks David!!!!
Raven