Easy Wood-Fired Margherita Pizza Recipe
Posted by ilFornino New York on 20th Feb 2020
- Level: Beginner
- Total: 25 Min
- Prep: 25 Min
- Yield: One 10-12" Pizza; serves 2 to 4
Today, we are making Wood-Fired Margherita Pizza in the Elite Chef Edition Outdoor Pizza Oven made by ilFornino. This oven has a circular Pompeii-shaped dome like a traditional wood-fired oven. In this recipe, we are creating a cross between Neapolitan and New York-style pizza. You will see the char and leopard spots like Neapolitan Pizza and get the thinness and crispness just like New York Pizza. For the dough recipe, click here. We are using fresh tomatoes, adding a little bit of salt, pepper, and oregano. If you want to make homemade pizza sauce, you can use the San Marzano Pizza Sauce recipe.
Ingredients:
- 200g (7 oz) fresh mozzarella cheese, sliced
- 400g (14 oz) canned San Marzano tomatoes, crushed
- Fresh basil leaves
- Extra virgin olive oil
- Sea salt
Directions:
- Sauce: In a bowl, crush the canned tomatoes and season with a pinch of salt. Optional: add olive oil.
- Prep the Cheese: It's important to drain the fresh mozzarella on paper towels to remove the excess moisture. This step helps in achieving a crispy crust and prevents the pizza from becoming soggy.
- Heat the Oven: Preheat your wood-fired oven to about 500°F. If you're using a pizza stone, place it in the oven to heat up.
- Shape the Dough: On a floured surface, take one ball of dough and gently stretch it into a round shape, about 10-12 inches in diameter. Use your fingers to create a slightly thick border for the crust (make it as thick or thin as you want).
- Add Sauce: Spread a thin layer of crushed tomato sauce over the dough without touching the edge.
- Add Cheese: Distribute the mozzarella slices evenly over the sauce.
- Garnish: Add a few fresh basil leaves on top and drizzle some extra virgin olive oil.
- Transfer to Oven: Use a square pizza peel to carefully transfer the assembled pizza to the hot pizza stone in the oven.
- Bake: Cook for 60-90 seconds, rotating as needed with a round-turning pizza peel until the crust is slightly charred and the cheese is melted.
- Finish: Remove the pizza carefully from the oven and add more fresh basil as a garnish if desired. Let it cool for a few minutes before slicing. Enjoy your freshly made wood-fired margherita pizza!
If you own a pizza oven or are thinking about buying one, come visit us at the ilFornino Pizza Academy. We offer different pizza oven classes for cooking enthusiasts who love wood-fired cooking and pizza. No experience is required. Book Now!
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