Pizzas

PIZZA MARGHERITA

Imagine pizza without cheese. Until the 1880’s pizzas were all baked without cheese. Cheese was added by pizziaolo Raffaele Esposito to commemorate the colors of the Italian flag in honor of their beloved Queen Margherita.

Still a favorite the world round, the Margherita pizza is the epitome of fresh, simple food. When baked properly this pizza can be awesome. Surprise yourself, give it a whirl! Our bet is even after you’ve done the other great ‘gourmet pizzas’ you will consider this pizza among your favorites.

10 oz Wood Stone Dough Ball
1 med size Roma tomato ¼ inch slices, or
2 oz pizza sauce – see pizza sauce recipes
2 oz fresh mozzarella torn in quarter size pieces – or – 2 oz high quality
1 oz extra virgin olive oil
                                                                                  Basil Fresh leaves – or - Julienne

1. Preheat Wood Stone Oven with flame all the way up to 500 degrees. As the oven reaches 500 degree cooking temperature reduce flame to half height, approximately 7-8 inches.
2. Gently open dough ball to desired size and thickness.
3. Place the slices of tomato evenly around opened shell – if using sauce place 2 oz in the center of stretched shell, then using a circular motion spread the sauce to within a ½ inch of the edge.
4. Distribute cheese evenly no closer than ½ inch to shell edge