For this Margherita pizza, little is more, particularly regarding the sauce. To get the best mozzarella pizza, leave a 1-inch border while spreading the sauce on the dough.
- One portion Perfect Neapolitan Pizza Dough
- 1/2 cup pizza sauce
- 1/4 pound thinly sliced fresh mozzarella cheese
- 10 fresh basil leaves
- Extra-virgin olive oil, for drizzling
- Parmigiano-Reggiano cheese, for grating
Place a pizza stone in the upper third of the oven. Put the range on to preheat for 45 minutes at 500 degrees. After twenty minutes, take the dough ball out of the fridge.
Use your fingers to push and stretch the dough ball into a 10-inch circle on a floured surface, starting from the center outward; avoid pressing on the very edge. Move the dough onto a pizza peel that has been dusted with flour. Spread the pizza sauce over the dough, leaving a 1-inch border all the way around, and then top with the mozzarella, basil, extra-virgin olive oil, and Parmigiano-Reggiano.
For the last five minutes of cooking, switch the oven to broil. Open the oven door and swiftly slide the pizza onto the pizza stone. Allow baking for 6 minutes for a chewier crust or 8 minutes for a crispier crust without opening the oven door.
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