Pizza Margherita
This pizza recipe features a crispy crust topped with tangy tomato sauce, oozy mozzarella cheese, and fragrant basil leaves. Baked in a hot pizza oven, this pizza is ready to be enjoyed in just a few minutes. Get ready to savor a slice!
— Constant Cookbook
Ingredients
- 1 Tbs. (1 package) active dry yeast
- 3/4 cup plus 2 Tbs. lukewarm water (105°F)
- 2 3/4 cups all-purpose flour, plus 1/2 cup for
- working
- 1 tsp. salt
- 1 Tbs. extra-virgin olive oil
- 7 oz. mozzarella cheese, thinly sliced
- 8 fresh plum tomatoes, peeled and chopped,
- or canned plum tomatoes, drained and
- chopped
- 1 handful of fresh basil leaves
- Salt and freshly ground pepper, to taste
- 4 Tbs. extra-virgin olive oil
Instructions
- Preheat an Ooni pizza oven according to the manufacturer’s instructions. Let the pizza stone heat to 750°F (399°C), about 10 minutes.
- On a lightly floured surface, roll out the pizza dough into a 10-inch (25-cm) round. Transfer the dough to a floured pizza peel. Spread the tomato sauce evenly on the dough, leaving a 1-inch (2.5-cm) border uncovered. Arrange the mozzarella on top.
- Using the pizza peel, transfer the pizza to the preheated pizza stone. Bake until the crust is golden and the cheese is bubbling, about 1 minute.
- Using the pizza peel, transfer the pizza to a cutting board, top with the basil leaves and sprinkle with flaky sea salt. Cut into slices and serve immediately. Makes one 10-inch (25-cm) pizza.
- Williams Sonoma Test Kitchen
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