Pizza margherita
Main Ingredient: Cornmeal Cheese

Course: Pizzas

Yield:

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Pizza margherita ingredients

  • 3⁄4 lb Pizza dough
  • semolina or cornmeal for
  • -dusting
  • 1 T Olive oil, preferably
  • -extra vergin
  • 1⁄2 c Tomato sauce
  • 2 oz Mozzarella, cheese, sliced
  • -1/8 inch thick
  • Salt & freshly grund black
  • pepper, to taste
  • 1⁄2 c Loosely packed fresh basil
  • -leaves (1 small bunch)
  • -thoroughly rinsed
  • 1⁄4 c Freshly grated Parmesan
  • Cheese

Cooking Pizza margherita

1. Place a pizza stone, baking tiles or an inverted baking sheet on the bottom or on the lowest rack of a cold oven; preheat for 30 minutes to 500 °F or the highest setting.
2. Place dough on a lightly floured surface and pat into a disk.
3. Use a rolling pin or your hands to roll or stretch the dough into a circle that is ¼ inch thick and 10 to 12 inches in diameter.
4. Tranfer to a semolina or cornmeal dusted pizza peel or inverted baking sheet.
5. Brush the dough with a little of the olive oil to the edge.
6. Spread tomato sauce over the dough to within ½ inch of the edge.
7. Distribute mozzarella slices over the tomato sauce and season with salt and pepper.
8. Arrange basil leaves over the mozzarella, reserving a few for garnish if you wish.
9. Sprinkle with parmesan.
10. Drizzle with the remaining olive oil. Carefully slide the pizza onto the heated pizza stone and bake for 6 to 8 minutes, or until the bottom is crisp and browned and the top is bubbling.
11. Garnishi with the reserved basil leaves, if desired.