Pizza Margherita
A Pizza Margherita fresh out of the Ooni Koda 16 is something I'm OK with sacrificing the roof of my mouth for. The Pizza Margherita is timeless. Every time I have one I'm still blown away by just how amazing the simple flavor combination is. This is one of those pies that you really want to source the best from what's around you. It should be super bright and fresh.
Servings: 1 Pizza
Ingredients
- 3 oz Basic Pizza Sauce
- 100 g Fresh Mozzarella (approximate)
- 3-5 leaves Fresh Basil
- Extra Virgin Olive Oil
- 1 ball Pizza Dough A naturally fermented (sourdough) recipe.
Instructions
- Begin building the pizza by applying 3oz (feel free to add more or less, find what you like!) of tomato sauce (I use a ladle, but a spoon will do!) to the stretched dough. Add basil, arrange so each slice will get at least a full bite of basil (I like to go big!). From the crust in begin adding mozzarella, breaking into chunks about the size of a large marble. Drizzle with olive oil. Bake in the Ooni Koda 16 for 1-4 minutes until baked through and properly browned. Bake time may vary greatly depending on current oven temp. If you are just starting out a lower temperature will give you a little more wiggle room to get your turns down. The more you bake the more you get your baking style dialed! Keep making pizza! Let the crust set on a wire rack for a least 20 seconds. Add additional basil, a sprinkle of sea salt, and/or drizzle with more olive oil if desired
Notes
In the Pizza Margherita video I'm using the 14" Pizza Peel from Ooni to load the pizzas and this 12" Perforated Peel is currently being used as my turning peel. I always let my pizzas rest for a short while to ensure the crust doesn't get soggy, they kick it on this half sheet pan rack set. I use this pizza cutter.