Pizza Margherita (Tomato, Basil, and Mozzarella Pizza)
This most iconic of pizzas is topped with tomato sauce, fresh mozzarella, and basil leaves, the colors of the Italian flag.
Equipment
Ingredients
Dough
Naples-style pizza dough (prepared)
1 recipe
fine semolina (dry)
60 g
Sauce
Naples-style pizza sauce (prepared)
1 recipe
Toppings
fresh mozzarella (thinly_sliced)
454 g
fresh basil leaves (fresh)
16 piece
olive oil (liquid)
30 ml
Instructions
Preheat pizza stone
Place a pizza stone under the broiler and heat for 30 minutes to achieve high heat needed for authentic Neapolitan-style pizza.
Prepare dough
Working in 4 batches, dust 1 ball dough with semolina and shape into a 10-inch circle.
Stretch dough
Hold dough straight up and with fingertips circling crust, slide fingers around crust in a circular motion until center is about 1/8 inch thick.
Add sauce and toppings
Transfer to a semolina-dusted pizza peel. Spread 1/2 cup sauce over dough, distribute a quarter each of the cheese and basil leaves, and drizzle with oil.
Bake pizza
Slide pizza onto stone and broil until cheese melts and crust is puffed and charred in spots, 3-4 minutes.
Serve hot
Remove from oven and serve immediately while hot.
Original recipe
Storage
Best eaten fresh. Store leftover pizza in an airtight container in the refrigerator. Reheat in a hot oven to restore crispness.
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