Pizza Margherita
Published Jan. 18, 2023
- Total Time
- 15 minutes, plus 1 hour to heat oven
- Rating
- Comments
- Read comments
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Ingredients
- 112-inch round of pizza dough, stretched (see recipe)
- 3tablespoons tomato sauce (see note)
- Extra-virgin olive oil
- 2¾ounces fresh mozzarella
- 4 to 5basil leaves, roughly torn
Nutritional analysis per serving (2 servings)
439 calories; 14 grams fat; 6 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 57 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 20 grams protein; 1003 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place a pizza stone or tiles on the middle rack of your oven and turn heat to its highest setting. Let it heat for at least an hour.
- Step 2
Put the sauce in the center of the stretched dough and use the back of a spoon to spread it evenly across the surface, stopping approximately ½ inch from the edges.
- Step 3
Drizzle a little olive oil over the pie. Break the cheese into large pieces and place these gently on the sauce. Scatter basil leaves over the top.
- Step 4
Using a pizza peel, pick up the pie and slide it onto the heated stone or tiles in the oven. Bake until the crust is golden brown and the cheese is bubbling, approximately 4 to 8 minutes.
- In a food processor, whiz together whole, drained canned tomatoes, a splash of olive oil and a sprinkle of salt. Keep leftover sauce refrigerated.
Private Notes
Comments
I'm always a bit confused abut the term fresh mozzarella. Is this the buffala type sold in water (sometimes also sold as fiore di latte, not buffal but less expensive) or like boccancini? Or the firmer type sold in plastic?
DO NOT shy away from making the dough recommended here (Roberta's). Do not give in to the temptation to use store-bought dough. I've made this pizza with both, and the difference between the two can be measured in light years. Make it. You can do it. It's not hard. And it is A-MAY-ZING.
I followed this recipe to the letter, and I have to tell you, it was pretty bland. If you really want to do pizza sauce the right way, you must add oregano -- along with chopped onions and garlic. Otherwise, the sauce has no kick at all.
Excellent recipe! - If worried about sliding pizza onto the pizza stone or steel, place the stretched dough onto a pizza pan or baking sheet that has been very lightly coated with cornmeal or seminola, bake it that way for a few minutes, then slide it onto the stone or steel. - Do not use more cheese than suggested.
This pizza is simply delicious. I have tried several pizza dough recipes and Roberta's is the best for Neapolitan style pizza. The toppings are minimal but perfect. For a crispier crust, parbake the crust for just a few minutes.
Putting fresh basil at the end after cooking is a must. Should still be green. Do not put it on and then let it bake. Looks like burned basil in the photo. And don’t over cheese.