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Recipe: Margherita Pizza

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Thomas Grim, founder and co-owner of Nomad Pizza, began making pizzas in a brick oven he hitched to his 1949 REO Speedwagon. Thomas drove his truck to events throughout New Jersey, dishing out hot slices for partygoers who then soon dubbed the mobile pizza business “nomad.”

Earning a loyal following, Thomas and partner Stalin Bedon opened four restaurants— most recently opening their doors at Princeton Shopping Center.

Stealing a “pizza” our heart (see what we did there?), Thomas and Stalin kindly shared their Princeton fan-favorite margherita pizza recipe with us. Bake, slice and enjoy!

Pizza has four ingredients: water, yeast, salt and flour. We like to say we add the fifth ingredient – love.

- Stalin Bedon, Co-Owner, Nomad Pizza

Instagram Post of Pizza from Nomad
Instagram Post of Nomad Customer

Dough:

• 6 cups of flour
• 3 cups of water plus 2 oz warm water for yeast
• 1 pack of instant yeast
• 2 teaspoons salt

Dough Recipe:

In a separate small glass mix yeast with 2 oz. warm water and dissolve until foamy.
In the bowl of an electric mixer using the dough hook add water, then add flour and salt, mix for one minute, add yeast.

Mix on low for about 8 minutes. Let dough rest for 20 minutes then cut into six equal parts. Ball dough and place of a floured sheet pan to rise.

If using the same day, let it rest for about 2 hours at room temperature. It is preferable to let the dough rise for two hours at room temperature covered with a damp cloth and refrigerate till next day. Remove dough from fridge 1 hour before use. You may wrap the remaining pizza dough and freeze for future use.

Pizza:
• Small can of crushed San Marzano tomatoes
• 4 oz Fresh Mozzarella cubed
• Basil Leaves
• Grated Parmesan
• Salt
• Olive oil

Pizza Recipe:

Preheat oven to highest temperature (450 to 500 degrees). Place pizza stone inside oven (if available).

Remove one of your dough balls, dip the dough in flour both sides. Place dough on a firm counter. Press with your fingers around the ball of the dough until you stretch it out, starting near the edge of the dough and leaving an allowance for what becomes your crust. Press firmly around the edges, and gently in the middle of the dough and flatten with palm of hands. The dough should be forming into what we know as a pizza. Stretch until it’s about 10 to 12 inches.

Place dough on a pizza peel, or cookie sheet, top dough with 2 ounces of tomatoes, spread evenly, leave a ½ inch uncovered space around pizza dough.

Top with mozzarella cheese and place a few basil leaves in the center. Sprinkle parmesan, olive oil and salt to taste.

Bake for 8 to 12 minutes, until crust is golden. Bon Appétit!

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