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Margherita Pizza

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Nino Coniglio's Margarita Pizza + Watermelon Caprese Salad
Nino Coniglio's Margarita Pizza + Watermelon Caprese SaladTyler Essary / TODAY
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(7)

Ingredients

Homemade dough (makes three 22-ounce balls)
  • One 2.2-pound bag Caputo "00" flour
  • cups water
  • 5 teaspoons salt
  • 2 teaspoons fresh yeast
  • 3 teaspoons sugar
  • 1/3 cup olive oil
Homemade mozzarella (makes seven 1/2-pound balls)
  • 5 pound cheese curds
  • 1⅔ tablespoons salt
  • 10 cups boiling water
Pizza
  • One 22-ounce ball pizza dough (recipe above)
  • 2 tablespoons olive oil
  • 1/2 pound fresh mozzarella (recipe above)
  • 10 ounces tomato sauce
  • 1/2 cup fresh basil leaves
  • 3 ounces grated Grana Padano cheese
  • 3 ounces grated Pecorino cheese

Chef notes

Traditional pizza margherita topped with tomato sauce, fresh mozzarella and basil is a classic that can't be beat.

Preparation

For the homemade dough:

1.

Melt yeast into water in mixing bowl, add flour and begin mixing at the lowest speed. Add salt, sugar, and oil and mix for 5-7 minutes.

2.

Put on a counter and wrap in plastic to rest for 1 hour.

3.

Cut into dough balls (22 ounces each) and place in a tray. Put balls in a cooler to rest for use the next day, 24 hours recommended.

For the homemade mozzarella:

1.

Break cheese curds into small pieces with your hands then pour boiling water onto each curd.

2.

Stretch mozzarella using 2 metal spoons or a paddle.

3.

Roll the stretched curd into balls and place in ice water for 1 minute.

For the pizza:

1.

Preheat oven with a pizza stone in it to 500°F.

2.

Stretch dough into a circle and place on a pizza peel.

3.

Add olive oil and Pecorino to dough, place fresh mozzarella on the dough, ladle sauce in between fresh mozzarella and add basil.

4.

Place dough onto a preheated pizza stone. Cook for ten minutes and then top with basil, olive oil and Grana Padano, and serve.