Pizza Margherita narrow display Pizza Margherita wide display

Pizza Margherita

Fresh mozzarella, San Marzano tomatoes, and basil

Brava

Active Time:
~9 min (per pizza)
Total Time:
~18 min (per pizza)

About this Recipe

As a pizzaiolo, Chef Eric was adamant about creating a pizza that lived up to the highest standards. And sure enough, he did just that. Our dough is made with 00 flour, hand stretched and par-baked in a wood-fired oven. Crispy crust. Melty cheese. Every time. Eat. Repeat.

step

1

Prep pizza crust

  • You can bake only 1 pizza at a time. If you are preparing 2, assemble both (assemble second pizza on a cutting board); then bake one after the other, letting metal tray and oven cool for 10 minutes in between. If you are baking only 1 pizza, oil just 1 crust and prepare half of the ingredients.
  • If using Fresh Dough; stretch 1 portion of dough into a 10-inch round on Brava metal tray. Using pastry brush or your hands, evenly spread 1 tablespoon extra-virgin olive oil over entire crust.
  • If using Par-baked crust; place 1 pizza crust on Brava metal tray. Using pastry brush or your hands, evenly spread 1 tablespoon extra-virgin olive oil over entire crust.
  • Season crust with a pinch of salt and pepper.
step

2

Assemble pizza

  • Pour half of tomato puree in middle of crust. Using back of spoon or ladle, spread puree evenly, leaving ½ inch uncovered around edges.
  • Remove half of basil leaves from stems; coarsely tear leaves and sprinkle over tomato puree.
  • Arrange half of mozzarella (about 7 slices) on top.
step

3

Slide metal tray into bottom oven shelf

  • Select “Pizza Margherita” on your oven touchscreen and follow instructions.
step

4

Serve

  • When your food is done, transfer pizza to cutting board. If you want to bake second pizza, let metal tray and oven cool for about 10 minutes before proceeding.
  • Sprinkle baked pizza with half of Parmigiano-Reggiano and drizzle with 1 tablespoon extra-virgin olive oil.
  • Cut pizza into slices.