Stalin Bedon shares with us his deceptively simple recipe for Nomad’s Margherita pizza, starting with the dough.
- 6 cups of flour
- 3 cups of water plus 2 ounces warm water for yeast
- 1 pack of instant yeast
- 2 teaspoons salt
In a separate small glass, mix yeast with 2 ounces warm water and dissolve until foamy. In the bowl of an electric mixer using the dough hook, add water, then add flour and salt, mix for one minute, then add yeast. Mix on low for about 8 minutes.
Let dough rest for 20 minutes, then cut into six equal parts. Ball dough and place on a floured sheet pan to rise. If using the same day, let it rest for about 2 hours at room temperature.
It is preferable to let it rise for two hours at room temperature covered with a damp cloth, and then refrigerate till next day. Bring out dough one hour before use.
You can freeze the unused pizza dough wrapped in plastic wrap.
- Small can of crushed San Marzano tomatoes
- 4 ounces fresh mozzarella cubed
- basil leaves
- grated parmesan
- olive oil
Preheat oven to highest temperature (450 to 500 degrees)
Place pizza stone inside oven if available
Remove one of your dough balls, dip dough in flour both sides. Place dough on a firm counter. Press with your fingers around the ball of the dough until you stretch it out. Starting near the edge of the dough (but leaving an allowance for what becomes your crust), press firmly around the edges, and gently in the middle of the dough. Flatten with palm of hands. Dough should be forming into what we know as a pizza. Stretch until it’s about 10 to 12 inches.
Place dough on a pizza peel, or cookie sheet, top dough with 2 ounces of tomatoes, spread evenly, leave a ½ inch uncovered space around pizza dough.
Top with mozzarella cheese.
Place a few basil leaves in the center.
Sprinkle parmesan, olive oil and salt to taste.
Bake for 8 to 12 minutes, until crust is golden.
Slice and enjoy!
You can top this pizza with your favorite pepperoni, or precooked sausage. Or some sautéed mushrooms and onions.