November 19, 2014

Margherita Pizza

Recipe: Eric Vellend

Fresh mozzarella is not ideal for this recipe, as it will become too watery as it heats. Low-moisture melts slower and has just the right texture.


Margherita Pizza 

  • 1 8-to9-oz. ball Pizza Dough
  • All-purpose flour and semolina,
for working
  • 1⁄4 cup tomato sauce
  • Extra-virgin olive oil, for brushing
  • 3 oz. low-moisture mozzarella cheese, cut into 8 chunks
  • Basil leaves, for garnish


Yield: Serves 1

  1. Place baking stone on rack 8″ from broiler. Preheat oven to 500°F for 30 minutes. When ready to form pizza, turn broiler on high.
  2. Form and stretch dough into 10″-diam. round using flour as needed. Generously sprinkle pizza peel with semolina. Place dough on peel.
  3. Spread sauce evenly on dough, leaving 1″-wide rim uncovered. Brush rim with oil. Top pizza with cheese.
  4. Using peel, move pizza to oven, and
 with one quick jerk, slide pizza onto
 stone. Cook until crust is well browned and puffed, and cheese is melted, 4 to 5 minutes. Remove pizza with peel. Transfer to cutting board or serving platter. Sprinkle with basil.

Donna Griffith


House & Home May 2014