Recipe: Pizza Margherita
Serves 4 | Prep Time 30 minutes | Resting Time: 1 to two hours | Cooking Time 4 to 6 minutes
- 250 grams pizza dough. Find the recipe in this website here
- 1 tsp table salt
- 1 tbsp olive oil
- 10 large leaves fresh basil
- 8 thin slices low moisture mozzarella
- 1 small can San Marzano tomatoes
- Place a pizza stone or a pizza steel in the oven and preheat to 525 degrees, for at least an hour to an hour and a half. It is very important that the stone or steel absorb as much heat as possible.
- Cut the basil into ribbons (chiffonade) and place in a bowl.
- Open the San Marzano tomatoes and blend (you can use an immersion or a stand blender.) Taste and add salt and olive oil as needed to balance the natural acidity of the tomatoes.
- Prep your work table with the sauce, cheese and basil right in front of you in this order, as the ingredients will be laid on the pizza in this sequence.This is an important step, as it will enable you to work quickly. Once the dough is on the pizza peel you need to be swift while laying the toppings, as the pizza might stick as it hydrates and gets moist again in the bottom.
- Flour a pizza peel lightly. Stretch the dough and place on the peel.
- lightly brush it with some olive oil.
- Spread tomato sauce, cheeses and basil, in this order.
- Drizzle with some more olive oil and a pinch of salt, preferably a variety with large flakes (for example, Maldon salt works well.
- Make sure the pizza slides easily on the peel using a jerking motion. Lower yourself to the level of your oven rack and making sure the peel is totally horizontal, slide it directly on the stone or steel by making short but purposeful jerky movements.
- Bake until the crust browns.
Making your own pizza is really fun and almost magical. No matter how many times I do it I am always fascinated by the process: starting with ingredients and transforming them into this dough that is alive, learning the nuances and details that will lead to success. Once you learn the basics you can play with the ingredients to your heart’s content
Variations on this classic pizza include using fresh tomatoes instead of tomato sauce. Be careful when you do this to slice your tomatoes really thin, otherwise they will not cook enough and because of the high water content they will remain very hot for a while.
Learn to make this and much more during our cooking class: