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Italian Thin Crust Pizza

Italian Pizza

Shall I tell you about the best food that has ever passed my lips? Well then.

This year I got married. And my wonderful, darling, perfect (perfect, I tell you!) husband planned a fabulous honeymoon to Paris, Florence and Rome. On our first day in Florence, we were on the prowl for a little lunch, and while winding down those magical, tiny little Italian streets we stumbled across *THE BEST PIZZERIA IN THE WORLD*. I jest not, Sisteroos. This pizza was the most incredible delectable I have ever eaten. In fact, it was so good that husband and I ate there five times in a row. In four days. You can't get much better than that.

When we left that pizzeria for the last time, husband and I both swore that we would never eat pizza again. Because we couldn't spoil the perfect pizza memory, right? That would be downright criminal. But here we are, just seven months from our mind-blowing gastroexperience, and we're desperately trying to re-create that Italian pizza right here in our kitchen. Read on to find out if it was a success...

Ha! You're still reading? Of COURSE it wasn't a success! How can you recreate that once-in-a-lifetime moment of flavor-fireworks and taste-rainbows and culinary tap dancing unicorns? It's impossible. But we did get close with the following thin-crust, fresh basil, Italian mozzarella recipe:

Italian Pizza Tutorial Pic

1. Whip together your favorite pizza dough and let rise. I used a variation on Betty Crocker's quick crust--2 1/2 c. flour, 2 Tb sugar, 1 tsp. salt, 1 package (2 1/4 tsp.) quick active dry yeast, 3 Tb. olive oil, and 1 c. hot water. Mix dry, mix wet, and beat on medium speed for 3 minutes. Let rise.

2. Preheat your oven to 425. While it's heating up, knead your dough and form into medium rounds. Personal pizzas are extra fun. If you're feeling adventurous, toss your dough to form your pizzas (husbands are especially good at this, until they start the game, "let's see if I can get this dough to touch the ceiling.")

3. For an easy, homemade-tasting pizza sauce, roughly crush a few garden tomatoes and mix with a jar of marinara sauce. Add Italian seasonings to taste.

4. Prepare your toppings. We decided to go simple just like our memorable Italian pizza--marinara sauce, fresh torn basil and mozzarella balls.

5. Place two thin rounds on a greased cookie sheet. Bake at 425 for 6-7 minutes, or until crust begins to lightly golden. Take out, add tomato sauce, mozzarella balls and basil and bake until cheese is melted.

Prego! Good luck pizza-ing, Sisteroos!

5 comments:

Jess said...

I must be really annoying commenting on a whole load of the Sisteroo posts... but I can't help it! The posts are amazing! I am your biggest fan! This Pizza looks amazing, and will be made sometime this month by this teenager living in Cape Town, SA.

Sisteroos said...

Jess, we LOVE your comments! :) Good luck with the pizza making this month, and please let us know how it turns out! We also tried this recipe with pepperoni and mushrooms...seriously YUM.

Jess said...

great! I can't wait to try it!!

Sister Mac said...

Looks easy enough, even for a long time, less than talented chef (haha) like myself. I'll give it a whirl, or should I say twirl!
Love you Sisteroo's. I am truly your biggest fan!
Sister Mac

Italian Fine Arts said...

Yet pizza did not really gain popularity outside the Northeast until returning World War II servicemen returned from their tours in Italy with a hankering for the pizza they enjoyed in Naples.

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