Perfected Pizza Margherita and Homemade Imos


We finally perfected our homemade pizza recipe! J has recreated his favorite Imos pizza. While the pizza Margherita I so loved from Florence is completely out of reach, this version is close enough I don’t mind. Buon appetito!

Margherita Ingredients:
pizza dough (store brand thick or thin is up to you)
Olive oil
garlic, minced
whole milk mozzarella, shredded (put it in the freezer for a few minutes before shredding, it helps.)
Roma tomato, sliced (or cherry sliced up if you’re in a pinch like we were)
fresh basil, Chiffonade

Margherita Directions:
Preheat oven according to package directions. For us, this was 400 degrees. Roll out the dough on a pizza stone. Place in oven for four to six minutes or until the dough starts to brown. remove from oven. Brush with olive oil. About a quarter cup should be plenty. Sprinkle evenly with the minced garlic. Put the sliced tomatoes on top of the olive oil. Then sprinkle with the mozzarella, covering the entire pizza evenly. Add the Chiffonade basil. Bake for the remaining time on the package. Keep an eye on it. When you think it’s done, give it two to three more minutes. This will ensure the dough is all the way cooked through.


Imos Ingredients:
pizza dough (store brand thin)
pizza sauce of your choice (we prefer Mid’s Pizza Sauce)
shredded provel cheese
mozzarella
pepperoni
small can of mushrooms, drained

Imos Directions
Preheat oven according to package directions. For us, this was 400 degrees. Roll out the dough on a pizza stone. Place in oven for four to six minutes or until the dough starts to brown. While waiting, microwave the pepperoni. Blot with paper towels (this keeps it from making your pizza too greasy.) Remove from oven. Brush with pizza sauce. About a quarter to half cup should be plenty. Sprinkle evenly with the provel and mozzarella. Put the pepperoni and the mushrooms on top. Bake for the remaining time on the package. Keep an eye on it. When you think it’s done, give it two to three more minutes. This will ensure the dough is all the way cooked through.

My opinion:
This has totally replaced delivery in our house. In fact, it takes less time than waiting for one to arrive at our door!

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Homemade Pizza

On our second try with homemade pizza, we did better than the first. It will still need some tweaking, but all in all, I would eat this meal again.

Ingredients:
Store Brand Pizza Dough (the kind where you just add hot water)
For the Margherita half
Olive Oil
Fresh Whole Milk Mozzarella (we found one you can unroll! How awesome is that?)
Roma Tomatoes (I used two)
Basil (I took a sprig from the garden)
For the regular pizza half
Small Wedge of cheddar cheese (I used a Baby Bel that needed to be eaten)
Onion
Green Pepper
Pasta Sauce (I used the Bertolli Tomato & Basil)
The rest of the Whole Milk Mozzarella

Directions:
Mix the pizza dough as directed. Using floured hands push dough out onto a lightly greased (I used olive oil for this) pan. I then filled in all the holes and tried to even it out. For the Margherita half, I brushed the dough with the rest of the olive oil. On the regular half, I brushed the dough with the pizza sauce. Then add 2/3 of the mozzarella, enough to cover most of the crust. Put in the oven (at the pizza dough packaged directions). The key here is to keep an eye on it. All the cheese was melted at about 15 minutes for me. I then added the toppings (except the basil) and covered with the left over cheese and baked until the cheese was all melted. Once I took it out of the oven, I added the basil and let it cool.

My Opinion:
In the future, I would add some spices to the crust. At least garlic and oregano. I would also bake the crust alone, plain, until lightly browned before adding the toppings. It was a little chewier than I like this time. Additionally, I would reserve a little more cheese to help the toppings stay in place.