RECIPES | PIZZA | MARGHERITA PIZZA

MARGHERITA PIZZA

The perennial Neapolitan classic - the Margherita. This simple but elegant pizza never disappoints, serving as a barometer for the ingredients and skill of the pizzaiolo!

PREP

5 Min.

BAKE

1.5 Min.

YIELD

Serves 1

PREP

5 Min.

BAKE

1.5 Min.

YIELD

Serves 1

INSTRUCTIONS

This recipe requires you to prep your dough 1-2 days in advance before baking. See our Neapolitan Pizza Dough recipe for details on how to make the right dough for this recipe at home!

Stretch the dough ball out by hand and place on a wood peel. Prep the wood peel with a dash of flour to prevent the dough from sticking to the peel.
Ladle a scoop of the tomato sauce on the pizza and spread evenly with the back of the ladle.
Top with fresh basil, grated Parmigiano Reggiano cheese, fresh mozzarella and a generous splash of extra virgin olive oil.
Ensure the oven floor is between 750-800ºF. Place the prepared pizza in the oven using the wooden peel. Bake for approximately 90 seconds, turning the pizza as needed with the turning peel to ensure an even bake.
When the appropriate leoparding is visible on the crust, pull the pizza from the oven, slice, and serve!

INGREDIENTS

Neapolitan Dough Ball (approx. 9.5 oz)
(see Neapolitan dough recipe)
San Marzano Tomato Sauce (approx. ⅓ of a cup)
Sprig of Fresh Basil
Small Block of Parmigiano Reggiano
Fresh Mozzarella (approx. 3-4 oz)
Extra Virgin Olive Oil

NEAPOLITAN
PIZZA DOUGH

VIEW RECIPE

NEAPOLITAN
PIZZA DOUGH

VIEW RECIPE

OVEN IN RECIPE

ETNA

STARTING AT $7,500.00

Inspired by the bountiful force and agriculture of the Etna volcano that dominates the island of Sicily. The Etna oven is a hand-built Italian hearth-style brick oven designed for interior and exterior residential use. It features a tiled or stucco finish to the dome with a steel semicircle arch opening allowing access to the hearth.

Available Fuel Options —
Wood | Gas | Dual

Available Fuel Options — Wood | Gas | Dual

CUSTOMIZE & PURCHASE

MARGHERITA PIZZA

The perennial Neapolitan classic - the Margherita. This simple but elegant pizza never disappoints, serving as a barometer for the ingredients and skill of the pizzaiolo!

PREP: 5 Min.

BAKE: 1.5 Min

YIELD: Serves 1

INGREDIENTS

Neapolitan Dough Ball (approx. 9.5 oz) (see Neapolitan dough recipe)
San Marzano Tomato Sauce (approx. ⅓ of a cup)
Sprig of Fresh Basil
Small Block of Parmigiano Reggiano
Fresh Mozzarella (approx. 3-4 oz)
Extra Virgin Olive Oil

INSTRUCTIONS

This recipe requires you to prep your dough 1-2 days in advance to baking. See our Neapolitan dough recipe for details on how to make the right dough at home!

Stretch the dough ball out by hand and place on a wood peel. Prep the wood peel with a dash of flour to prevent the dough from sticking to the peel.
Ladle a scoop of the tomato sauce on the pizza and spread evenly with the back of the ladle.
Top with fresh basil, grated Parmigiano Reggiano cheese, fresh mozzarella and a generous splash of extra virgin olive oil.
Ensure the oven floor is between 750-800ºF. Place the prepared pizza in the oven using the wooden peel. Bake for approximately 90 seconds, turning the pizza as needed with the turning peel to ensure an even bake.
When the appropriate leoparding is visible on the crust, pull the pizza from the oven, slice, and serve!