Pizza Margherita
Pizza Margherita is a classic of Italian cuisine and even though pizza recipes evolved and modernized during the years, the Margherita remains a classic. Tomato, Mozzarella, and Basil are the perfect trifecta toppings, loved by everyone.
Servings: 2 people
Calories: 416kcal
Ingredients
- 1 cup whole peeled San Marzano tomatoes
- salt to taste
- 2 balls Neapolitan pizza dough for 2 12-inch pies
- 6-8 ounces fresh mozzarella cheese *see note
- 1 tablespoon grated Parmigiano cheese optional
- Fresh basil leaves
- extra virgin olive oil for drizzling
Instructions
- Preheat a baking stone on the center rack of the oven at 550°F (or the highest your oven will go) for at least 45 minutes. Once heated, turn on the broiler. Alternatively you can use a pizza oven.
- Crush the tomatoes either by using your hands, in a food processor or by pulsing a few times with an immersion blender. Season to taste with salt. Taste and make sure it’s good!
- Place one ball of dough on a floured surface and stretch it out into a circle.
- Place the dough over the back of your knuckles and gently stretch it out to about 12 inches wide. Be careful not to let it tear.
- Transfer the dough to a pizza peel that’s been dusted with flour.
- Spread a thin layer of tomato sauce across the dough with the back of a spoon, leaving about a ½ - 1 inch border. Drizzle with olive oil.
- Tear half of the mozzarella into pieces and distribute it around the pizza, sprinkle with grated Parmigiano if desired, then scatter basil leaves over top.
- Give the pizza a shake to make sure nothing is sticking, then immediately slide it onto the baking stone.Watch closely as it cooks, rotating as needed, but try to keep the oven door closed to retain as much heat as possible.
- Remove the pizza from the oven when the crust is lightly charred around the edges and the cheese is melted, about 4-8 minutes. Drizzle with a little bit more olive oil.
- Transfer to a cutting board, then cut into slices and serve immediately. Repeat with the remaining ingredients.
Notes
- Be sure to thoroughly dry your fresh mozzarella before adding it to the pizza or it can make the crust soggy.
- You can use my homemade Neapolitan pizza dough reci[e or purchase balls of dough from your favorite local pizza shop.
- Make sure to let your dough come to room temperature before stretching it out. This will make it easier to work with and prevent tearing
- Your oven needs to be piping hot to achieve a Neapolitan-style pizza crust. You can also make it on the grill!
- Don't use too much tomato sauce, as this can weigh down the dough. A thin layer is all you need
- I prefer to tear the fresh mozzarella instead of slicing it, as it distributes more evenly and gives a creamier texture.
Nutrition
Calories: 416kcal | Carbohydrates: 34g | Protein: 24g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 67mg | Sodium: 1.117mg | Potassium: 290mg | Fiber: 2g | Sugar: 7g | Vitamin A: 715IU | Vitamin C: 11mg | Calcium: 467mg | Iron: 3mg
