Saucepan@saucepan · Shared this recipeFollowItalian · dinnerPizza MargheritaA classic Neapolitan-style pizza topped with fresh tomatoes, mozzarella, Parmigiano, and basil, baked on a hot pan until crisp.servings4Original recipe on archive.jamesbeard.orgKeep this recipeAdd a copy of Pizza Margherita to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servingsIngredientssemolina or cornmeal, for dustingQuick Pizza Dough, 1/2 batchplum tomatoes, small, very ripe, cut into 1/2 inch chunks, or canned plum tomatoes, preferably San Marzano, with juicefresh mozzarella, thinly slicedParmigiano Reggiano or Pecorino Romano cheese, freshly gratedKosher salt, pinchFresh ground black pepperbasil leavesStepsClear checksTap an ingredient or step to check it off.1Step 1: Place a rack in the top portion of the oven, as high as it will go, and preheat the oven to 500°F. Sprinkle the semolina or cornmeal evenly over the bottom of a round, aluminum pizza pan, cookie sheet, or half-sheet pan (or two pans if baking smaller pies).2Step 2: Remove the dough from the refrigerator. Flatten it into one or two disks and let the dough sit at room temperature for 15 to 20 minutes to take the chill off.3Step 3: Pick each disk up in your hands to stretch it into a sort of Frisbee. Hold it so the disk is perpendicular to the work surface and stretch it gently between your fingers and thumb as you turn it like a steering wheel. Gravity will help it to stretch. Tug gently on any part that seems thicker than the others. (Although it is disheartening to make any holes in the dough, they don't really affect the finished pizza.)4Step 4: When the dough is about 12 inches round for large pies or 8 inches round for small pies, lay it out on the prepared pan and finish stretching it on the pan, pulling at opposite sides until it is around 14 (or 10) inches in diameter. Use your fingertips to push the dough to the edges of the pan. Sometimes it helps to stick the dough to the side of the pan while you stretch the other side. (Note: I know some people who swear that a rolling pin is the best way to make a pizza crust. It works well enough, but it doesn't give you the same sense of pride or tactile sensation that making a hand-stretched dough does.) If making smaller pies, repeat with the second disk of dough.5Step 5: Scatter the fresh tomatoes over the crust or squeeze the canned tomatoes between your fingers onto the crust. Arrange the slices of mozzarella evenly on top of the pizza and sprinkle with the Parmigiano. Drizzle the olive oil over the pizza and season to taste with salt and pepper.6Step 6: Bake for about 20 minutes, until the crust is crisp. When you take the pizza out of the oven, scatter the basil on top and serve.getsaucepan.com/r/1a37aece-97cc-4bf5-94fb-b3e5658b40d7 · Original: https://archive.jamesbeard.org/recipes/pizza-margherita
