Food TV

If you love Italian food, which my family does, then Giada De Laurentiis and her numerous resources for authentic Italian cuisine are a mainstay in your household. I had been looking for an ideal pizza crust recipe and Giada makes the only crust my whole family can agree is delicious.

You don’t have to make the pizza with just tomatoes and basil. I ended up adding pepperoni and made my own pizza sauce to go with the crust. We also tried it with the tomatoes and basil. It has the perfect flavors for any pizza lover to enjoy.

Please let me know if you try this recipe in the comment section and let me know what you thought about it.

Ingredients:

1 tablespoon yellow cornmeal
2 (8-ounce) pieces of homemade or purchased pizza dough, recipe follows
6 teaspoons extra-virgin olive oil
1 1/3 cups, grated pasteurized mozzarella
2 Roma tomatoes, cut crosswise into 1/4-inch-thick slices
1/4 cup grated Parmesan
1 large garlic clove, minced, optional
6 fresh basil leaves, plus extra for garnish
1/2 teaspoon salt

Directions:

Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Sprinkle the cornmeal over 2 rimless baking sheets. Roll out each piece of pizza dough into a 10 to 11-inch-diameter round. Transfer 1 dough to each prepared baking sheet.

Drizzle 2 teaspoons of oil over each pizza dough. Sprinkle the mozzarella over the pizza dough, dividing equaling and leaving a 1-inch border around each pizza. Arrange the tomato slices in a single layer over the cheese. Sprinkle with the Parmesan. Arrange basil leaves on top, drizzle with a little more olive oil and sprinkle garlic all over. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes. Drizzle 1 teaspoon of oil over each pizza. Sprinkle with basil for garnish and salt. Cut the pizza into wedges and serve immediately.

Pizza Dough:

1/2 cup warm water (105 to 110 degrees F)
2 teaspoons dry yeast
2 cups all-purpose flour
1 teaspoon salt
3 tablespoons olive oil

Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and divide into 2 equal balls. (The dough can be used immediately or stored airtight in the refrigerator for 1 day.)Yield: 2 (8-ounce) balls of pizza dough
Prep Time: 10 minutes

Inactive Prep Time: 1 hour

Recipe Courtesy and Copyright Food Network & Giada De Laurentiis