Welcome to another week and another Monday. How was everyone’s weekend? I had the most lazy, self-indulgent couple of days and did nothing but lie on the couch, and do a massive Netflix binge of Daredevil and Happy Valley. It was delightful. Almost as delightful as today’s recipe. Segue! Today’s Meatless Monday recipe (number 3 for this month after my Slow Cooker Baked Potatoes With Broccoli and Cheese Sauce and Mexican Vegan Vegetable Stew) is one of my absolute favorites, Homemade Margherita Pizza. Let’s be real, is there anything more insufferable and twee than people who brag about making their own pizza from scratch? And double real, don’t we all secretly wish we were one of them, casually dropping into morning work conversations how delicious our perfectly simmered sauce and hand-made dough was the night before? No? What are you doing here? You have hipsters to mock elsewhere on the internet. Yes? You’re in luck, because I’m about to help you be one of those people.
Homemade margherita pizza is a different breed from your pizza parlor pizza. It’s not too greasy or overloaded with so much cheese you could drown in it. It’s fresh tasting, sharp and a little sweet and tart from the long-simmered tomatoes. The dough is thin with a soft center and crisp edges, without being too crunchy.
It’s a pizza you don’t have to take a nap after eating, and of course, will feel great about yourself after making. If you want to add the word “artisan” when describing your pizza on social media, no one is going to stop you. They’re going to be too busy being impressed by your culinary feat (which BTdubs, is super easy–shhhhh don’t tell any one).
I’ve included instructions for using a stand mixer or by hand. Both methods are easy, and I find this dough to be very forgiving! Nutritional Information Recipe Adapted From: Epicurious & Williams-Sonoma Small-yield Instructions: Because of the way these ingredients are sold 1/4 oz yeast packet, 15 oz tomatoes, etc., it’s easier just to make the full recipe and freeze half of the sauce and dough for later use. See below for dough-freezing instructions. Make-ahead Instructions: You can allow the dough to rise over 24 hours in the fridge. Finish kneading, dust with flour and place in a large bowl. Cover tightly with plastic wrap before placing in the refrigerator. Sauce can be made up to 5 days in advance. Freezer Instructions: Cooked pizza freezes surprisingly well. Allow slices to cool completely and then freeze in a plastic bag. To reheat, place pizza into the oven at 400°F and cook until warmed through, about 6-10 minutes. To freeze the pizza dough, allow dough to complete its rise and then spray with cooking spray or rub with olive oil before wrapping in plastic wrap and putting in a plastic freezer bag. Allow to defrost for at least 12 hours in the refrigerator before using. Dough will keep for up to 3 months. This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
