Did I ever tell you how much I love pizza? If I had to choose what my last meal would be, it would be pizza, no doubt about it! Not the fast food joint kind of pizza with pepperoni and green bell peppers, but a nice crispy one with a few but high quality ingredients. Like this Margherita Pizza with homemade dough and tomato sauce, mozzarella di bufala and fresh basil.
It’s really easy to make homemade pizza on a weeknight and it can be made in a flash too with my No-Knead Pizza Dough that you can make a few days earlier and just leave in the fridge. The Homemade Pizza Sauce only take two minutes more than just opening a jar of purchased tomato sauce and is way more flavorful. The only thing left to do is to cut your cheese and tear some basil leaves…easy enough right? I like to use a pizza stone when baking pizza because it makes the crust crispy and delicious.
Mozzarella di bufala is made from domestic Italian water buffalo milk. This cheese is traditionally produced in Campania. A true Mozzarella di Bufala must be sealed and packaged at the manufacturing plant with the DOP seal.
- 1 Homemade no-knead pizza dough recipe or purchased pizza dough
- ¼ cup Homemade tomato sauce recipe or purchased tomato sauce
- 1 mozzarella di bufala ball, sliced (about ½ inch)
- 10 basil leaves
- Olive oil to taste
- Preheat oven to 500°F. If using a pizza stone, preheat for an hour in the oven.
- Sprinkle your work surface with some flour and stretch your pizza dough into a round that is about 12 inches by rolling over it with a floured rolling pin. Flip the dough occasionally so it doesn't stick to the work surface, if it does, sprinkle a bit more flour.
- Transfer to a pizza baking sheet or the preheated pizza stone.
- Using the back of a large spoon, spread the tomato sauce on the dough.
- Distribute evenly the mozarella.
- Cook for about 12 to 15 minutes or until cheese and dough is golden.
- Sprinkle with the basil and some olive oil.
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