This is a perfect pizza margherita. After living in italy for 4 years i am pretty fussy. I was especially impressed with the cornmeal for the peel (i use a cast iron griddle skillet that i sit on top of the heating up stove with the cornmeal, it does great things for the dough)
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I had to the good fortune of getting to eat a slice of this when my friend made it tonight for dinner. It was heavenly! I know she tinkered with it some like she always does when cooking anything but I am sure she will show up here soon with her review. I know she used a pizza seasoning in the sauce with garlic, oregano, fennel, etc. It really jazzed it up. I donated fresh basil from my garden. I will be making this for myself directly after the ZWT4. Too good!
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OK...I'm infamous for tinkering with recipes until it turns out the way I like it, so it is no surprise that I gave this one a bit of an overhaul and the result was a 5-star Pizza Margherita. For the sauce, I added Penzeys pizza seasoning, 5-6 cloves of freshly minced garlic and some salt and pepper to taste. Instead of grated mozzarella, I used thinly sliced fresh mozzarella and topped the pizza with fresh grated parmesan. After I pulled the pizza out of the oven, I sprinkled chiffonade basil over the top and voila!
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