Margherita pizza is a staple at Italian restaurants and pizzerias everywhere! Garlicky tomato sauce is topped with fresh mozzarella and basil, all on an irresistibly chewy crust.
7ozfresh mozzarella cheese slicesnot packed in water
6-7large basil leaves
½tspred chili flakes
Instructions
Preheat the oven and pizza pan (or stone) to 500F for at least one hour.
As the oven is heating, assemble the sauce. In a small mixing bowl, combine the tomatoes, garlic, and oil and season with salt and pepper. Set aside. Slice the mozzarella into ¼”-thick slices. Set aside.
Divide the dough into 2 equal portions and place onto a floured countertop. Allow the dough to rest for 10 minutes. (this recipe makes enough dough for 2 pizzas)
Dust a pizza peel with semolina. Slowly stretch a dough ball until you have a 10” round and place onto the pizza peel. If the dough is too elastic to stretch, let it rest an additional 5-10 minutes.
Brush the dough lightly with olive oil and top with ½ cup of tomato sauce, leaving a 1” border around. Sprinkle with parmesan and then add the mozzarella slices. Tear the basil into a few large pieces and place evenly around the pie.
Gently transfer the pizza to the steel or stone and bake for 6-7 minutes or until crispy and golden. Remove to a cutting board, drizzle with a little olive oil and slice to serve.