Neapolitan Style Margherita Pizza Recipe (With Bonus Topping)
The perfect two in one pizza! Choose your desired pizza topping, keep it simple with a classic Margherita or spice it up with some delicious crumbled Properoni! A big thanks to Rich Payne (Dough & Behold) for sharing this delicious classic Pizza recipe - watch the full video below now!
To make the dough for these pizzas, check out Rich's first video and guide in this series here: Rich's Signature Neapolitan Pizza Dough Recipe.
Margherita Pizza Method
- Spoon on your tomato sauce to the centre of the pizza, and in a circular motion, spread it out evenly all over the base, being careful not to get any on the crusts.
- Grate a little bit of Grana Padano on top.
- Add a few basil leaves.
- Add your sliced mozzarella (important note, once you've sliced your mozzarella, try to do it a few hours before you bake and place it in a colander with some paper towel on top. This will allow the excess moisture to drain from the mozzarella and will stop your pizza being a soggy mess! If you don't have time to do this, then slice it and then dab a paper towel over it and try to soak as much moisture as you can before you add it to the pizza).
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Either leave as a classic Margherita or add your desired extra toppings - I'm adding Properoni Crumble as a bonus topping for mine.
- Add a little drizzle of olive oil.
- You’re ready to launch your pizza! When using my Ooni Pizza Oven I like to preheat it on full flame for 20-30 mins before cooking so that the stone temp reads between 430ºc and 450ºc. I launch my pizza on full flame and then turn the flame down just a little.
- I leave the pizza in the oven for about 30 seconds. This allows the base to set, and you will notice your crusts begin to puff up at the back. After 30 seconds I then rotate my pizza 180º and leave it for another 30 seconds.
- The crusts should all be puffing up nice and evenly now, and then for the final 30 seconds I gently turn my pizza at 45º rotations to give the crust a nice even bake.
- When it's looking nice and evenly cooked, I remove it from the oven and place it on a wire rack to cook. Placing it on a wire rack gives the pizza a base a bit of room to breath and will help keep it crisp as the moisture escapes, rather than placing it directly onto a plate when it can become a little soggy!
That’s it! Slice it up, serve it to friends, and give yourself a little pat on the back for making a delicious pizza! Check out this recipe on Cotswold Flour's YouTube Channel now.
