Probably my favorite pizza in the world is thin crust margherita pizza. There is just something about the flavors being just perfect and deliciously balanced. Not to mention, it is SO easy.
Thin Crust Dough:
- 6 oz. warm water
- 1 tsp. active dry yeast
- 2 cups of unbleached all-purpose flour
- 1 1/2 tsp salt
Combine the water and yeast in a bowl. Stir until yeast dissolves fully. Add the flour and salt to the bowl and mix until it forms a shaggy dough. Turn the dough out on a clean work surface that is lightly floured. Knead until the flour is all incorporated and the dough is smooth and elastic. It it is sticking to your hands, add 1 tbsp. of flour at a time until moist and slightly tacky. Let the dough rise until doubled in size, about an hour and a half.
Preheat your grill to medium high heat and spray with nonstick spray. It is very important to make sure your grill is cleaned or it will be more likely to stick. Roll your dough out and stretch with your hands until a desired size (the smaller the pizza, the thicker the crust). Place it on greased wax paper and brush with olive oil. Flip the dough off of the wax paper and onto the grill. Wait until it becomes less doughy and more cooked, with a nice little crunch (about five minutes) and take it off the grill.
Top the cooked side with a basic tomato sauce, slices of fresh mozzarella di buffala, and fresh basil leaves. I drizzled it with olive oil again and seasoned with salt and pepper. Then return to the grill until the dough is cooked enough and has a nice crust and the mozzarella has melted. Remove from the grill, maybe even drizzle some balsamic on it and buon appetito a tutti!
Basic Tomato Sauce:
In a sauce pan on medium heat, saute olive oil and sliced garlic until the garlic is tender. Add a 12 oz can of crushed san marzano tomatoes and stir. Bring to a boil and then reduce and simmer for 10 minutes.