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Queen Margherita Pizza serves 2 to 4

The original pizza was created by an Italian baker from Naples in honor of Queen Margherita. The red, white, and green ingredients were his homage to the Italian flag. The beauty of a Margherita is in the simplicity of its fresh ingredients. ¼ cup uncooked grits or polenta, for rolling the dough 1 ball prepared pizza dough, at room temperature (recipe at right) 2 tablespoons olive oil 1 cup Crushed Tomato Sauce (recipe below) 1 large clove garlic, minced 8 ounces fresh mozzarella cheese, cut into ¼-inchthick slices (or 1 cup grated if fresh is unavailable) 10 fresh basil leaves kosher salt and freshly ground black pepper to taste 1. Preheat the grill, roll out and shape the dough, and grill the first side of the crust per the master instructions for gas or charcoal on page 31. Use tongs to transfer it to a peel or rimless baking sheet. Flip the crust to reveal the grilled side. 2. Spread the entire surface with the sauce, sprinkle with the garlic, and top with the cheese. Finish grilling the pizza per the master instructions. 3. Remove from the grill, garnish with the basil, and season with salt and pepper. Slice and serve immediately. Wine Partner: Chianti Classico is a popular wine from Tuscany made from the Sangiovese grape. Its high acid content makes it a natural pairing for Italian dishes or any dish that features naturally acidic tomato sauce.

Crushed Tomato Sauce Makes 1½ cups

1 14.5-ounce can crushed tomatoes with or without basil, undrained 1 clove garlic, minced sea salt and freshly ground black pepper to taste 1. Pour the crushed tomatoes into a small nonreactive metal or glass bowl. Add the garlic and season with salt and pepper. Drain the excess liquid from the tomatoes and discard. Note: If you cannot find crushed tomatoes, pour a can of stewed plum tomatoes into a food mill, blender, or a food processor and purée.

Master Instructions Basic Pizza Dough Makes enough for 2 pizza crusts

This is a basic white pizza dough; to make whole-wheat dough, use a combination of whole-wheat and white bread flour. The best ratio is 25 percent whole grain flour and 75 percent all-purpose flour. If you use too much whole grain flour, the crust will be leaden, not light and airy. 1 cup lukewarm water, plus extra as needed ¼ cup olive oil, plus extra for oiling the bowl 1 teaspoon sugar or honey 1 package active dry yeast (2¼ teaspoons) 3 cups unbleached all-purpose flour, plus extra as needed ¼ teaspoon kosher salt 1. Place the water, oil, and sugar in a large bowl. Sprinkle the yeast on top and let sit until foamy, about 5 minutes. 2. In a medium bowl, combine the flour and salt. Add to the water mixture, ½ cup at a time, until well incorporated. If the dough is stiff, add more water. If it is very sticky, add extra flour, 1 tablespoon at a time, until the dough is soft and slightly sticky. Continue to mix until it feels elastic. Turn the dough out onto a well-floured work surface. Knead for just about 1 minute, until just smooth and easy to work with, adding extra flour to the surface as necessary to prevent the dough from sticking. Do not overwork the dough or it will be tough. Place the dough in an oiled clean bowl, turn it several times to coat all over with the oil, then drizzle the top of the dough with a little oil. Cover tightly with plastic wrap, place in a warm spot, and let rise until it more than doubles in volume, about 1 hour. 3. Punch the dough down and knead on a lightly floured surface for 1 to 2 minutes, until smooth. Divide into two equal-size balls and proceed with your pizza making. (The dough may be made ahead, frozen for up to a month, and thawed at room temperature before using.)

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Lunds and Byerly's REAL FOOD Summer 2013  

Lunds and Byerly's REAL FOOD Summer 2013