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I made my first ever pizza margarita last night. I used my conventional oven with a cheap stone (that broke, no less). I pre-heated the oven to 550 and let the stone sit for an hour to warm up. When I came to use the oven, the stone was cracked all the way through -- but since the pieces were butted up against one another, it still worked just dandy.
We made two pies. Pizza number one was made with our own crust, a jar of 'gourmet' pizza sauce, fresh basil, Whole Milk Mozzeralla (not water packed, I couldn't find any at our supermarket), and olive oil. The second pie was the same, but I used crush tomatoes instead of pizza sauce. Should I be ashamed that I like the pizza with the sauce better than just tomatoes?
To top off the evening, I watched an episode on the history channel about pizza and learned, finally, why it is called Pizza Margarita! Very nice evening...
We made two pies. Pizza number one was made with our own crust, a jar of 'gourmet' pizza sauce, fresh basil, Whole Milk Mozzeralla (not water packed, I couldn't find any at our supermarket), and olive oil. The second pie was the same, but I used crush tomatoes instead of pizza sauce. Should I be ashamed that I like the pizza with the sauce better than just tomatoes?
To top off the evening, I watched an episode on the history channel about pizza and learned, finally, why it is called Pizza Margarita! Very nice evening...