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Gold Medal Wine Club
Impersonating:
1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Parmelee-Hill 2010 Proprietary White Blend PLUS! selection
Parmelee-Hill2010 Proprietary White Blend
PLUS! selection
Gold Medal - SF Chronicle Wine Competition

$12.99

Was $22.00
Sale
Gold
Picayune 2011 Sauvignon Blanc PLUS! selection
Picayune2011 Sauvignon Blanc
PLUS! selection
91+ - Richard Jennings

$9.99

Was $18.50
Sale
Gold
Alma Sol  2010 Proprietary Red Blend PLUS! selection - Cuatro Caminos
Alma Sol 2010 Proprietary Red Blend
PLUS! selection - Cuatro Caminos
Gold Medal Winner

$12.99

Was $19.50
Sale
Gold
Shannon Ridge 2010 Petite Sirah PLUS! selection
Shannon Ridge2010 Petite Sirah
PLUS! selection
90 - Connoisseurs' Guide

$11.99

Was $22.00
Sale
Gold
Westerly 2011 Sauvignon Blanc Happy Canyon
Westerly2011 Sauvignon Blanc
Happy Canyon
90 - Wine Enthusiast

$7.99

Was $16.00
Sale
Gold
Membership Rewards

Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

Margherita Napoletana Pizza

Ca Momi


Ingredients

For the Dough (makes about four 12-inch pizzas):
638 grams* flour, grade 00**
15 grams sea salt
10 mL extra virgin olive oil
1 gram dry yeast
336 grams lukewarm water

For the Pizza:
230 grams dough
40 grams organic tomato sauce
40 grams fresh sliced mozzarella cheese
Fresh basil


Instructions

For the Dough (makes about four 12-inch pizzas):

Dissolve the yeast in the water and let sit for 10 minutes to activate it. Mix flour, salt and olive oil for 2 minutes. Then start to add the water with the yeast slowly and let the mixer knead it for 20 minutes. Cover the dough with a clean wet towel and let it rest for 10 minutes. Break down the dough in pieces of 230 grams each and roll them into balls. Let them rise for about 12 hours in a warm place.

For the Pizza:

Heat the oven to 550 degrees and let a pizza stone get hot for about 10 minutes. Stretch the dough into a round, thin crust, leaving the outer edge slightly thicker. Each round should be about 12 inches in diameter. Place each round, one at a time, on a flour-dusted pizza paddle and spread the tomato sauce evenly, leaving a half inch rim. Place the mozzarella slices evenly on top of the tomato and add a sprinkle of basil. Repeat with each of the rounds. Slide the rounds on the pizza stone and bake for 4-5 minutes, or until the edges are golden brown. Remove from the oven and serve immediately. Enjoy!

*We have left the measurements in the metric system and not translated the amounts into cups as that can distort the proportions.
**In Italy, flour is classified as either 1,0, or 00, and refers to how finely ground the flour is. The finest grade is 00, found in many local grocery stores including Whole Foods)



    Suggested Pairings

  1. Watkins
    2008 Zinfandel
    Watkins
    PLUS! selection
    Sonoma County

    $22.00

    $30.00
    90 - Cellar Tracker
    id: 2492
    Gold
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