Margherita pizza is the simplest pizza to make. The beauty of it is the simple flavors. Tomato, fresh mozzarella, basil, olive oil, and a beautiful crust.
I made the traditional Napal style pizza crust from Lidia Bastianich. It had slow proof overnight in the fridge to give it an airy crust, but the dough is simple water, flour, salt, yeast, and olive oil.
This sauce is super simple yet so flavorful. Sautee some garlic in olive oil, add a Pinch of red pepper flakes, your tomato sauce (traditional would be hand crushing some good quality tomatoes, but I just used tomato sauce), some salt, and some parsley.
I sliced up some fresh tomato and topped it with some fresh mozzarella. Bake it at 500°F for 12-13 minutes on a hot baking sheet. If you have a pizza stone, great! I don't! I think a lot of people might not have it, but you don't need it, Preheat the oven with two baking sheets flipped over and place the pizza right onto the hot cookie sheets. Assemble the pizza on parchment paper so you can just transfer it to the hot pan.
When it comes out, top it with fresh basil. You can year it, chop it, leave the leaves whole, or chiffonade it, like I did.
Crust:
1 teaspoon yeast
1 cup warm water
3 cups all-purpose flour
1 1/2 teaspoons salt
Olive oil
(optional- You can put some corn meal under the dough on the parchment. I feel it helps when adjusting and pressing out the dough, but it is not necessary)
Sauce:
Tomato sauce (8 oz can)
2 tablespoons olive oil
1 clove of garlic, sliced
Pinch of red pepper flakes
1/4 teaspoon salt
1/4 teaspoon parsley
Toppings:
Slice tomato
Fresh Mozzarella
Fresh Basil
Bake At 500° F on preheated baking sheets for 12-13 minutes.
* If you use a pizza stone, you will have to adjust your cook time accordingly**
I hope you enjoy and thank you for watching!!
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Music: The Way Home
Musician: ZakharValaha
URL: pixabay.com/music/-the-way-ho...