Named for Italy’s beloved Queen Margherita di Savoia, this tomato, basil, and mozzarella pizza was created in 1889 by pizzaioli Raffaele Esposito of Naples. With colors that commemorated the Italian flag, Margherita Pizza set the standard for pizza across the globe and successfully established Naples as the pizza capital of the world.
2 ea. 7 oz. Wood Stone Dough balls
4 oz. Pizza Sauce
4 oz. fresh mozzarella, torn into quarter sized pieces
1/2 oz. fresh basil leaves, torn into pieces
2 Tbsp. extra virgin olive oil
Oven Temperature: 550-580 degrees
- To assemble pizzas, place 2-oz. of the sauce in the center of each pizza and use a circular motion to spread it to about 3/4-in. from the edge.
- Distribute cheese evenly and scatter with basil.
- Drizzle each pie with about 1-Tbsp. of olive oil.
- Flame Height: 3.6
- Transfer the pizza onto the large peel and land it just inside the doorway. Once the pizza begins to color nicely on the side closest to the flame (about 2-3 minutes), rotate the pizza 180-degrees using the utility peel and move it closer to the flame. Once the side closest to the flame begins to brown, and the top and bottom of the pizza are evenly colored (30 seconds to 1 minute), remove the pizza from the oven using the utility peel. Transfer the pizza to a cooling screen for about 1 minute to prevent steaming and then move it to a cutting board to slice.