Toronto Life Cookbook: Queen Margherita Pizza co-owner John Chetti shares his 10 favourite pizza toppings
Toronto Life Cookbook: Queen Margherita Pizza co-owner John Chetti shares his 10 favourite pizza toppings
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- 193394
- <strong>Margherita Extra</strong><br /><br /> Tomato sauce, fior di latte, basil, parmigiano reggiano, cherry tomatoes.
- (Image: Reena Newman)
- Toronto Life Cookbook: Pizza
- Toronto Life Cookbook: Pizza
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- 193384
- <strong>Calabrese</strong><br /><br /> Tomato sauce, garlic, black pepper, parmigiano reggiano, Calabrese sausage.
- (Image: Reena Newman)
- Toronto Life Cookbook: Pizza
- Toronto Life Cookbook: Pizza
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- 193385
- <strong>Diavola</strong><br /><br /> Tomato sauce, fior di latte, hot sopressata, black olives, hot peppers.
- (Image: Reena Newman)
- Toronto Life Cookbook: Pizza
- Toronto Life Cookbook: Pizza
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- 193387
- <strong>La Scala</strong><br /><br /> Fior di latte, pork belly, red onion, hot peppers, arugula, Asiago, salmoriglio (emulsify lemon juice, olive oil, minced garlic, chopped oregano and parsley, salt and pepper).<br />
- (Image: Reena Newman)
- Toronto Life Cookbook: Pizza
- Toronto Life Cookbook: Pizza
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- 193388
- <strong>Veg Out</strong><br /><br /> Tomato sauce, fior di latte, asparagus, roasted red peppers, sautéed mushrooms, zucchini, oregano, black pepper.
- (Image: Reena Newman)
- Toronto Life Cookbook: Pizza
- Toronto Life Cookbook: Pizza
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- 193389
- <strong>Rocco</strong><br /><br /> Tomato sauce, fior di latte, Gorgonzola, Italian sausage, red onion.
- (Image: Reena Newman)
- Toronto Life Cookbook: Pizza
- Toronto Life Cookbook: Pizza
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- 193390
- <strong>Giovanni</strong><br /><br /> Tomato sauce, fior di latte, prosciutto di Parma, arugula, cherry tomatoes.
- (Image: Reena Newman)
- Toronto Life Cookbook: Pizza
- Toronto Life Cookbook: Pizza
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- 193391
- <strong>Pesto</strong><br /><br /> Fior di latte, cherry tomatoes, basil, pesto.
- (Image: Reena Newman)
- Toronto Life Cookbook: Pizza
- Toronto Life Cookbook: Pizza
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- 193392
- <strong>Matteo</strong><br /><br /> Tomato sauce, fior di latte, sautéed mushrooms, shaved ricotta salata.
- (Image: Reena Newman)
- Toronto Life Cookbook: Pizza
- Toronto Life Cookbook: Pizza
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- 193393
- <strong>Quattro Formaggi</strong><br /><br /> Fior di latte, ricotta salata, Gorgonzola, Asiago.
- (Image: Reena Newman)
- Toronto Life Cookbook: Pizza
- Toronto Life Cookbook: Pizza
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PREP TIME: 3 hours | COOK TIME: 20 minutes
THE ULTIMATE PIZZA DOUGH
2 tbsp fresh yeast
1 cup lukewarm water
3⅓ cups unbleached flour
1 tbsp salt
1. Dissolve 2 tbsp yeast into 5 tsp lukewarm water. Add 2 tbsp flour and mix into a smooth paste. Cover with a tea towel and let rise 30 minutes.
2. In a large bowl, make a deep hole in the middle of 2¾ cups flour. Pour in the yeast liquid, salt and remaining water. Knead continuously with well-floured hands for about 10 minutes. When the dough is elastic, form it into a loaf and then cut into 4 equal pieces. Form the pieces into balls and cover. Let rise 2 hours until they double in size. Each ball makes a pizza.
3. Preheat oven to 425º F. Knead each ball for a couple of minutes. Flatten each ball into a thin circle, then roll to desired thinness. Make a raised edge by pressing knuckles 1 inch inside the circle. Add toppings.
4. Bake on well-greased pan for 15 to 20 minutes, or place on a pizza stone and bake at your oven’s highest temperature until desired doneness.
5. For variations that use tomato sauce, blend a can of San Marzano DOP tomatoes with a handful of basil, ½ cup olive oil and a pinch of salt.
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See all ten toppings »
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PREP TIME: 3 hours | COOK TIME: 20 minutes
THE ULTIMATE PIZZA DOUGH
2 tbsp fresh yeast
1 cup lukewarm water
3⅓ cups unbleached flour
1 tbsp salt
1. Dissolve 2 tbsp yeast into 5 tsp lukewarm water. Add 2 tbsp flour and mix into a smooth paste. Cover with a tea towel and let rise 30 minutes.
2. In a large bowl, make a deep hole in the middle of 2¾ cups flour. Pour in the yeast liquid, salt and remaining water. Knead continuously with well-floured hands for about 10 minutes. When the dough is elastic, form it into a loaf and then cut into 4 equal pieces. Form the pieces into balls and cover. Let rise 2 hours until they double in size. Each ball makes a pizza.
3. Preheat oven to 425º F. Knead each ball for a couple of minutes. Flatten each ball into a thin circle, then roll to desired thinness. Make a raised edge by pressing knuckles 1 inch inside the circle. Add toppings.
4. Bake on well-greased pan for 15 to 20 minutes, or place on a pizza stone and bake at your oven’s highest temperature until desired doneness.
5. For variations that use tomato sauce, blend a can of San Marzano DOP tomatoes with a handful of basil, ½ cup olive oil and a pinch of salt.
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