Margherita pizza

You’ve made the dough. You’ve made the sauce. And I guess you’ve just been sitting there starving while you wait for this one, huh? I am SO sorry.

It’s the final piece on homemade pizza, unless you count learning Italian and growing a huge mustache. And outside of just eating the damn thing, this is the easiest part.

A margherita is essentially just sauce, mozzarella and basil. I also use thinly sliced tomato and layer it with the cheese.

To assemble as shown above, pile on the sauce, then start layering from the center in a pinwheel fashion, with some overlap: cheese, then tomato; cheese, then tomato; and so on.

There are several ways to cook a pizza at various degrees.

  • Grill the dough over high heat, then flip it and top it with ingredients. Close the lid and let the grill do the rest of the work.
  • Cook the pizza in a 500 degree oven for about 10-15 minutes. The higher temperature will make the pizza nice and bubbly on top without overcooking the crust.
  • Cook the pizza in a 425 degree oven for 20-25 minutes. This will cook the pizza slowly over time and crisp the crust a little bit more. I don’t know the science behind it, it’s just how it’s always worked for me.

Put the fresh basil on the pizza only when it’s done. You do not need to cook the basil. Frankly, it will burn if you do.



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