Make margherita pizza at home with this easy recipe! It's simple to make this fresh, delicious Neapolitan pizza. Recipe makes two 11-inch medium pizzas.
– 1 batch easy whole wheat pizza dough or 1 pound store-bought pizza dough – 1 large can (28 ounces) whole San Marzano tomatoe – 12 ounces (dry weight) ovoline-type mozzarella or other fresh mozzarella balls, ideally water-packed – Handful of fresh basil, thinly sliced plus small leave – Additional garnishes: Drizzle of extra-virgin olive oil, flaky sea salt or kosher salt and optional red pepper flake
Preheat the oven to 500°F with a rack in the upper third. Put your baking stone or steel on the top rack. Dough preparation through step 5.
Fill a medium mixing bowl with canned tomatoes and juices in the sink. Hand-crush tomatoes. Evenly distribute ¾ cup of tomato sauce on each pizza, leaving 1 inch around the edges.
Drain water from mozzarella packed in water and gently pat dry on a clean tea towel or paper towels. Large mozzarella balls should be shredded into 1-inch balls.
It will melt towards the edges, so concentrate the mozzarella in the centre of the pizza. Bake pizzas individually on the top rack for 10–12 minutes or less if using a baking stone/steel (watch over it).
Cover each pizza with fresh basil, a light olive oil drizzle, salt, and red pepper flakes, if desired. Slicing and enjoying. The fridge can keep leftover pizza for four days.