NY Style Margherita Pizza

I just got my first wood-fired pizza oven and I have been making pizza non-stop! I’m showing you my go-to pizza whenever I fire up the oven, this NY Style Margherita Pizza. Not only is this pizza topped with homemade pesto, homemade spicy tomato sauce, and fresh mozzarella, it’s cooked in a wood fired pizza oven to absolute perfection! It is jam-packed with flavor and has the perfect crust, which is obviously homemade too! I also shared my secrets to delicious pizza in your home oven in my YouTube video!

NY Style Margherita Pizza

Calories 360.05 kcal

WHAT YOU’LL NEED
 

  • 1 recipe pizza dough
  • ¼ cup semolina flour
  • 2 cups fresh mozzarella
  • 1 recipe Basil Pesto recipe below
  • 1 recipe Garlicky Tomato Sauce recipe below

Instructions
 

In A Wood-Fired Pizza Oven:

  • Preheat the pizza oven to ~950 degrees Fahrenheit or it’s hottest temperature. Meanwhile, stretch a ball of pizza dough until it’s 12-13 inches in diameter. Sprinkle a pizza peel generously with semolina flour. Place the pizza dough onto the pizza peel. Top with chunks of fresh mozzarella and spoon on dollaps of the basil pesto and garlicky tomato sauce.
  • Once the oven is at temperature, carefully slide the pizza off the peel into the oven. Close the door of the oven and cook for 30 seconds. Remove the pizza from the oven with the peel, turn the pizza 180 degrees, and slide it back into the oven for an additional 30 seconds. Remove the pizza from the oven and if cooked to your liking, slide onto a cutting board. Slice the pizza into slices and serve immediately.

In A Home Oven:

  • Place a pizza stone or upside down baking sheet into the oven on the middle rack. Preheat the pizza oven to 500 degrees Fahrenheit or it’s hottest temperature. Meanwhile, stretch a ball of pizza dough until it’s 12-13 inches in diameter. Sprinkle a pizza peel (or back of a thin baking sheet) generously with semolina flour. Place the pizza dough onto the pizza peel. Top with chunks of fresh mozzarella and spoon on dollaps of the basil pesto and garlicky tomato sauce.
  • Once the oven is at temperature, carefully slide the pizza off the peel into the oven. Cook for 8-15 minutes, until the crust is golden brown and the cheese is begging to brown on some spots. The time varies immensely depending on your oven and pizza stone or baking sheet, so keep an eye on it while baking.
  • Remove the pizza from the oven and if cooked to your liking, slide onto a cutting board. Slice the pizza into slices and serve immediately.
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Basil Pesto

Calories 334.38 kcal

WHAT YOU'LL NEED
 

  • 2 cups packed fresh basil leaves
  • 2 cloves garlic
  • 1/4 cup pine nuts
  • 1/2 cup extra-virgin olive oil divided
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • Red pepper flakes to taste
  • ¼ cup freshly grated parmesan cheese cheese

Instructions
 

  • Place the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add in the olive oil and process until fully incorporated and smooth. Taste then season with salt, pepper, and red pepper flakes. Transfer the pesto to a large serving bowl and mix in the cheese.
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