{"id":17,"date":"2007-02-15T07:38:56","date_gmt":"2007-02-15T15:38:56","guid":{"rendered":"http:\/\/dspencer.net\/wordpress\/?p=17"},"modified":"2009-05-31T16:23:13","modified_gmt":"2009-05-31T23:23:13","slug":"pizza-margherita","status":"publish","type":"post","link":"https:\/\/www.dspencer.net\/wordpress\/recipes\/pizza-margherita\/","title":{"rendered":"Pizza Margherita"},"content":{"rendered":"
This recipe requires a pizza stone and a peel. Convection ovens will produce a lighter, crispier pizza, and you will need to reduce the overall cooking time by a minute or two. You can shape the second dough round while the first pizza bakes, but don’t add toppings until just before baking. You can let the dough rise overnight in the refrigerator if you like; place the dough balls on a floured baking sheet and cover with plastic wrap coated with nonstick cooking spray. If using mozzarella packed in brine, pat the cheese cubes dry before placing them on the pizza.<\/p>\n