Pizza Margherita

Name: Pizza Margherita
Yield: Makes 4 pizzas
Cuisine: Italian
Ingredients: 2 (14-ounce/400-g) cans peeled tomatoes, drained; 1 tablespoon chopped fresh oregano; Sea salt; 1 bunch fresh basil, torn; ½ cup (70 g) coarse cornmeal; 2 (8¾-ounce/250-g) balls buffalo mozzarella, drained and torn into 1-inch (2.5-cm) pieces; Freshly ground black pepper; 9 ounces (275 ml) cold water; 3¾ cups (500 g) all-purpose flour, plus more for dusting; 1 teaspoon dry yeast; 1 tablespoon coarse sea salt; 2 cloves garlic, sliced; 1 tablespoon olive oil, plus more for brushing

Preparation info

Makes
4
pizzas

Difficulty
Easy

Appears in

Hot Coals

By Jeroen Hazebroek and Leonard Elenbaas

Published 2015

About

This is the best example of the original, thin-crust pizza from Naples. Our finest hour was working with a real pizzaiolo to test if Jeroen’s original Big Green Egg could produce a good pizza with their ingredients. It did.

Ingredients

For the Dough

9 ounces (275 ml) cold water
3¾ cups (500 <

Europe
Italy
Naples: Campania
Mediterranean
Pizza
Baking
Vegetarian

Method

Make the dough: Pour the water in the bowl of a stand mixer fitted with a dough hook. Add 3 heaping tablespoons of the flour and the yeast. Stir and let them stand for a few minutes to activate the yeast.
Turn the machine on to medium speed and add, spoon by spoon, th