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Margherita Pizza with Tomato, Mozzarella and Basil
© John Kernick

Margherita Pizza with Tomato, Mozzarella and Basil

  • ACTIVE: 25 MIN
  • SERVINGS: one 10-inch pizza

When topping pies like this Margherita, less is more, especially with sauce.

  1. One portion Perfect Neapolitan Pizza Dough
  2. 1/2 cup Perfect Pizza Sauce
  3. 1/4 pound thinly sliced fresh mozzarella cheese
  4. 10 fresh basil leaves
  5. Extra-virgin olive oil, for drizzling
  6. Parmigiano-Reggiano cheese, for grating
  1. Set a pizza stone on a rack in the top third of the oven. Preheat the oven to 500° for at least 45 minutes. Meanwhile, remove the dough ball from the refrigerator and let stand for 20 minutes.
  2. Working on a floured surface and using your fingers, press and stretch the dough ball out to a 10-inch round, working from the center toward the edge; avoid pressing on the outermost edge. Transfer the dough to a lightly floured pizza peel. Spread the Pizza Sauce onto the dough, making sure to leave a 1-inch border around the edge, and top with the mozzarella cheese, basil leaves, a drizzle of the extra-virgin olive oil and a light grating of Parmigiano-Reggiano cheese.
  3. Turn the oven to broil for 5 minutes, then return it to 500°. Slide the pizza onto the pizza stone, opening and closing the oven door as quickly as possible. Bake until the bottom is lightly charred and the toppings are bubbling, about 6 minutes for a chewier crust and 8 minutes for a crispier one; avoid opening the oven door during baking.


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