Pizza Margherita
This recipe is the result of trying different recipes and reading their comments. It mostly tries to replicate the pizza Margherita served at Roberta’s, in Brooklyn, NY. In general, but especially in this pizza, the best ingredients make all the difference.
Pizza Margherita
This recipe is the result of trying different recipes and reading their comments. It mostly tries to replicate the pizza Margherita served at Roberta’s, in Brooklyn, NY. In general, but especially in this pizza, the best ingredients make all the difference.
Cooking Instructions
- 1
Place a pizza stone or tiles on the middle rack of your oven and turn heat to its highest setting (mine is 475F). Let it heat for at least an hour.
- 2
In a bowl, using your hands. crush whole, drained canned tomatoes, add a splash of olive oil and a sprinkle of salt. Combine well. Do not use any metallic object, like bowl, utensils, or blender.
- 3
Put 3 tablespoons (ideally plastic or wooden) of sauce in the center of the stretched dough and use the back of a spoon to spread it evenly across the surface, stopping approximately ½ inch from the edges. Keep leftover sauce refrigerated (or freeze it).
- 4
Drizzle a little olive oil over the pie. Break the cheese into large pieces and place these gently on the sauce.
- 5
Gently shake peel to unstick the pizza and make sure the pie slides.
Slide it onto the heated stone or tiles in the oven. Bake until the crust is golden brown and the cheese is bubbling, approximately 6 to 8 minutes.
- 6
Scatter basil leaves over the top. Let it stand for a couple of minutes. Slice and serve.
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