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Margherita Pizza

Homemade Margherita pizza that will rival your favorite pizzeria

INGREDIENTS

Servings: 4
Dough ball
220
g
San Marzano Tomatoes
28
oz
Mozzarella, fresh
1
oz
Mozzarella, 1/2" cubed
2
oz
Extra virgin olive oil
1
tbsp
Basil, torn
4
leaves
Kosher Salt
1
pinch
OVEN TEMP: Med/Med
TOTAL TIME: 15 mins
COPY TO CLIPBOARD

DIRECTIONS

  1. Fire up your Carbon oven and allow it to preheat.
  2. Using a small amount of flour or semolina, dust your Carbon peel. Stretch the dough ball out to 12 inches and slide it on your pizza peel.
  3. In a food processor, blend together whole, drained San Marzano canned tomatoes, a splash of olive oil and a sprinkle of salt.
  4. Using a spoon spread an even layer of pizza sauce onto your pizza dough.
  5. Top with fresh mozzarella and cubed mozzarella.
  6. Add half the basil leaves and drizzle pizza with olive oil.
  7. Launch the pizza off the peel and into your Carbon oven and rotate until golden brown.
  8. Bake until the crust is golden brown and the cheese is bubbling.
  9. Finish pizza with torn basil leaves and an additional drizzle of extra olive oil, if desired. Serve hot.