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Gold Medal Wine Club
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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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B Cellars 2009 Proprietary Red Blend PLUS! selection Blend 24
B Cellars2009 Proprietary Red Blend
PLUS! selection Blend 24
92 - Wine Enthusiast

$42.00

Last Call
Platinum
Highway 12 2011 Pinot Noir Reserve
Highway 122011 Pinot Noir
Reserve
92 - Beverage Testing Inst

$31.50

Last Call
Pinot Noir
Ellipsis 2011 Pinot Noir Russian River Valley
Ellipsis2011 Pinot Noir
Russian River Valley
Gold Medal - Sonoma Fair

$29.50

Last Call
Pinot Noir
Lewis 2013 Chardonnay
Lewis2013 Chardonnay
95 - Connoisseurs' Guide

$45.00

Platinum
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. De Paola
    2008 Zinfandel
    De Paola
    Plus! Selection Emilio
    Central Coast

    $22.00

    $28.00
    Best in Class - SF Chronicle
    id: 2535
    Gold
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