Pizza Margherita
Yield
1 pizzaPrep
15 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
pizza crust dough
|
* |
| 1 | x |
durum semolina flour
or cornmeal for dusting |
*
|
| 1 | tablespoon |
olive oil
preferably extra virgin |
|
| ½ | cup |
tomato sauce
|
|
| 2 | ounces |
mozzarella cheese
sliced 1/8 inch thick |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ½ | cup |
basil
fresh, loosely packed , leaves thoroughly rinsed |
*
|
| ¼ | cup |
Parmesan cheese
freshly grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
pizza crust dough
|
* |
| 1 | x |
durum semolina flour
or cornmeal for dusting |
*
|
| 15 | ml |
olive oil
preferably extra virgin |
|
| 118 | ml |
tomato sauce
|
|
| 57.8 | ml/g |
mozzarella cheese
sliced 1/8 inch thick |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 118 | ml |
basil
fresh, loosely packed , leaves thoroughly rinsed |
*
|
| 59 | ml |
Parmesan cheese
freshly grated |
|
Directions
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 degrees F or the highest setting.
Place dough on a lightly floured surface and pat into a disk.
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.
Tranfer to a semolina or cornmeal dusted pizza peel or inverted baking sheet.
Brush the dough with a little of the olive oil to the edge.
Spread tomato sauce over the dough to within ½ inch of the edge.
Distribute mozzarella slices over the tomato sauce and season with salt and pepper.
Arrange basil leaves over the mozzarella, reserving a few for garnish if you wish.
Sprinkle with Parmesan.
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.
Garnish with the reserved basil leaves, if desired.
