Pizza Margherita

Pizza Margherita
  • 1Servings


  • 1 ball One-Hour Dough
  • Flour, for dusting
  • Fine semolina, for dusting the peel
  • 1/4- 1/3 cup Naples Pizza Sauce
  • 4 ounces fresh mozzarella (buffalo or fior di latte), thinly sliced
  • A handful fresh basil leaves, torn
  • EVOO, for drizzling


Make the dough. At least an hour before you're ready to bake the pizzas, place a pizza stone in your oven and preheat the oven as high as it will go (around 550 degrees ).

On a floured surface, roll the dough to a 10- to 12-inch round and transfer to a semolina-dusted pizza peel. Using the back of a spoon, slather the pizza sauce on the dough, leaving a 1-inch border. Top with the mozzarella.

Bake 5 to 6 minutes, then broil 1 to 2 minutes to char the edges. When you remove the pizza from the oven, top with basil and a few turns of EVOO.