To make your own Margherita Pizza at home, use the freshest ingredients you can find, and keep them simple. This pizza is all about the fresh flavors and the crust.
Bake your pie on a pre-heated (500 degrees) pizza stone and if you have one, use a pizza peel (large flat paddle with a long handle) to transfer the prepared pie to the stone and to remove it from the stone after the bake.
You will need:
1 14 oz. dough, pushed out to a 14” pizza crust, on a lightly floured pizza peel
1 TBSP of Extra Virgin Olive Oil for base, plus extra for drizzling
3 whole San Marzano tomatoes
12 slices of fresh whole milk mozzarella — buy a ball (or balls) of mozzarella and slice it yourself. You will taste the difference on the pizza.
Fresh whole leaf basil, 3 large leaves torn into 12 pieces total (rip the three leaves in half, then rip them again)
pinch of red rock salt
Spread tablespoon of olive oil over pushed out pizza crust on peel. Use your hands to break up the tomatoes and spread them over the crust. Lay the 12 mozzarella slices over the tomatoes. Add basil leaves. Bake in hot (at least 500 degrees) oven on a hot pizza stone if you have one, using the pizza peel to transfer the pie to the stone. Bake until crust is golden brown and cheese is melted and bubbly. Usually about 10 to 12 minutes. Use the peel to remove the baked pie from the stone. After baking, drizzle pizza lightly with more olive oil, and sprinkle it with a pinch of red rock salt.