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cucina di molly, run + eat + drink, weekend spice

cucina di molly: pizza margherita

As a writer, I value words. As a journalist, I value the integrity of them. And as a human, I value pizza.

What separates a journalist from any other writer is a reliance on honesty. We are trusted to tell real stories, maintaining the highest level of truth with every word. I strive to perpetually uphold the value of the words I write, vowing to always stand by them.

Which brings me to today.

A few months ago, I made a statement, one that upon further investigation I would like to address with the following amendment:

Life is too short for plain pizza“**

**unless said pizza is baked on the holy Baking Steel and crafted with the finest ingredients west of the Italian countryside.

Hoping you’re still with me after such a vital error, and are willing to allow me to make it up to you with a recipe for perhaps the greatest homemade pie I’ve created to date: the practically perfect pizza margherita .

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WHAT YOU NEED 

  • pizza dough**
  • pizza sauce**

** For these two, I used family recipes. For which you’ll have to commit to marrying me to obtain, and even then I’m not making any promises. For now, any pre-made dough or sauce will suffice.

  • roma tomatoes
  • fresh mozzarella
  • basil
  • olive oil
  • garlic powder

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MAKE IT DELICIOUS

For this blog, I am using very generous toy provided  by Baking Steel — if you’re unaware what this incredible culinary tool is capable of, I highly suggest you check it out ASAP.

  1. Preheat oven to 500 degrees, place Baking Steel into oven on the  second highest shelf, allow to heat for 30-45 minutes.
  2. Prepare your dough and coat with olive oil and garlic powder
  3. Spread sauce and bake for 4-5 minutes
  4. Remove pizza and place mozzarella slices, bake for an additional 8-9 minutes
  5. Add basil and allow to cool on a pizza paddle
  6. Slice and NOM

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Again, allow me to say this was the BEST homemade pizza I have made (I am a full Italian so trust me on the significance of such a claim) The crust was crisp but soft, reminding me of the pies I sampled on the Neopolitan Riviera–one bite and I was back along that carefree Italian coast.

And so maybe it makes me a pizza brat, but life is too short for bad pizza–and as a writer of integrity, and a lover of pizza, that’s the final and most honest claim I could make.

Happy Sunday, kids.

Run far, eat well, drink better.

xo Mol

 

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About Molly Tavoletti

Stay hungry, stay foolish I NY, NY

Discussion

2 thoughts on “cucina di molly: pizza margherita

  1. I am completely in love and inspired by your blog!

    Posted by Ann | February 23, 2015, 10:31 PM

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