Pizza Margherita
I learned how to make pizza margherita in Naples, Italy. We took a pizza-making class: we learned how to make pizza dough (my authentic pizza dough recipe is here), the type of pizza sauce to use, and they explained which cheese to choose for a real margherita pizza!So, with my partner, I tried to recreate the pizza margherita as we made it in Naples. This recipe is a very close version of what we learned in Italy, although we don’t have exactly the same ingredients here in Québec.To make the pizza sauce, we were told during the class that it’s simply crushed tomatoes with a bit of salt. So I take fresh tomatoes, boil them, and place them in an ice bath to remove the skins. Then I blend them with a bit of salt. Other times, I blend a small can of whole tomatoes (without the juice) with some salt. Either method gives excellent results, and you can’t really tell the difference in taste.Italians also use fresh basil for their margherita pizza. In the summer, I grow basil in my garden.For the cheese, I use mozzarella fresca. It’s a soft cheese with a high moisture content. To avoid it becoming too runny during cooking, I first bake just the dough with the sauce and a bit of olive oil for about 5 minutes, then add the cheese and basil. Also, before baking, I press out some moisture from the cheese using paper towels.Since I don’t have a pizza oven, I try to recreate one by using my barbecue with a pizza stone to mimic the pizza oven effect. You can also cook your pizza in the oven. In either case, I think using a pizza stone is a must to give you the best chance at achieving a nice crispy crust!Personally, I find this is what comes closest to what we had in Naples, even if it’s not exactly the same.This recipe makes two medium pizzas, perfect for two people since there’s no meat.
Ingredients
- 1 pizza dough see recipe above
Sauce
- 1 small can whole tomatoes
- ¾ tsp salt
OR
- 4 fresh tomatoes
- ½ tsp salt
Toppings
- 10 to 15 fresh basil leaves
- 1 ball fresh mozzarella (mozzarella fresca), 250g
- A drizzle of olive oil
Instructions
- Divide the dough in two. Using your hands or a rolling pin, gently stretch the dough.
- For fresh tomatoes: Place fresh tomatoes in boiling water for 10 minutes. Then transfer them to an ice bath for 3 minutes. Peel and chop the tomatoes. Blend for 1 to 2 minutes and add salt.
- For canned tomatoes: Blend 3 to 4 whole tomatoes from the can (without the juice) for 1 to 2 minutes and add salt. Tip: Do not use the juice from the can as it will make the sauce too watery.
- Cut the mozzarella into thin strips and place them on paper towels. Press the cheese 2 to 3 times to remove excess moisture.
- Spread 3 to 4 tablespoons of the tomato sauce on the pizza dough. Add a drizzle of olive oil.
- Bake at 500°F on a pizza stone in the oven or barbecue for 6 minutes.
- Spread the cheese and basil on the partially baked dough.
- Bake another 4 to 5 minutes in the barbecue.
- If you’re making a second pizza, the cooking time will be shorter because the pizza stone will already be hot from the first pizza.