DOC Margherita Pizza

The first thing I did when I got back from Italy was try to recreate the pizzas I had when I was in Naples. It was amazing. Crispy crust that was soft inside with fresh vibrant tomato sauce and buffalo mozzarella, topped with basil, olive oil and fired in a 900 degree oven. I had three pizzas in three different popular spots and they all were delicious but the one I had the first night was cooked perfectly and really set the tone for my pizza tour of the greater Naples area.

I got some authentic 00 pizza flour, imported San Marzano tomatoes, and buffalo mozzarella and set to work. I mixed the dough entirely by hand (gentleness is key) and then let it sit for 48 hours in the fridge to let the yeast to their work. Once it came to room temp it opened up like a dream and I quickly dressed the pie and threw it in a piping hot Ooni Koda 16. 90 seconds later I pulled out this beauty and threw on a few more basil leaves and let it sit on a rack for a minute or two (to let the steam escape so it doesn’t get soggy)

It was.. just like I remembered from Italy. Sweet tomato base, tangy cheese and a perfect char on the pie. I tore into it and I say this without shame.. I ate the entire thing.