Margherita Pizza is the simplest of pizzas with the basic ingredients of fresh tomatoes, mozzarella and basil. It is an “End of Summer delight”.
(Mark Kelly, 2016)
1 lb. Best Pizza Dough Ever divided into quarters
1 14.5 oz San Marzano tomato-based pizza sauce
1 lb fresh mozzarella
1 lb grated good-quality mozzarella
1 dozen vine-ripe medium tomatoes, Roma preferred, sliced about 1/4-inch thick
Fresh basil leaves, torn, with more fresh basil, thinly sliced for garnish
Extra-virgin olive oil
Preheat oven and baking steel or stone to 500F using True Convection setting if you have it.
On a large cutting board lightly dusted with flour rollout the first of the dough quarters. Move to a corn meal dusted pizza peel. Brush the outer 1 1/2-inch rim of the dough with oil. Ladle a light coating of pizza sauce over the the majority of the dough. Place slices of tomato on top of the sauce leaving some room between for torn pieces of fresh mozzarella. Place the fresh mozzarella on the pizza and then a thin layer of the grated mozzarella over top.
Bake for 12 minutes, until the cheese is bubbly and brown and the crust is golden brown. Repeat with the remaining dough quarters and topping ingredients.
Allow to stand for at least 5 minutes before slicing to serve, Garnish with the sliced basil.