Joey's Margherita Pizza
One ten inch pizza
It’s not the most traditional margherita pizza, but it is equally simple and delicious.
two 28oz. cans of whole, peeled San Marzano tomatoes. (I use Cento)
½ clove of garlic
2 Tbsp. (17.0g., 0.6oz.) salt
½ cup (127.0g., 4.5oz.) simple tomato sauce
¼-½ Tsp. dried oregano
small pinch of salt and pepper
½ cup (60.0g., 2.1oz.) low moisture mozzarella (full fat if you can find it)
½ cup (20.0g., 0.7oz.) finely shredded parmesan cheese
Drain both cans of tomatoes using a fine mesh strainer and mixing bowl. 5-10 minutes
While the tomatoes are draining, mince the garlic, and shred your cheeses.
Once drained, transfer the tomatoes to a separate bowl, and crush by hand to your desired consistency.
Add the garlic and salt, and mix everything together.
Reserve unused sauce in the fridge for up to a week.
Once your oven is preheated and your pizza shaped (see “PTK Pizza Dough” instructions), use the parchment to help slide it onto the back of a sheet tray (if you do not have a pizza peel, that is).
Top it with the ingredients above in the order listed. Do not put the basil on until the pizza is out of the oven, however.
Use the pizza peel or sheet tray to slide the pizza onto the pizza stone in the oven (the parchment will survive), and cook for 7 minutes.
If you do not have a stone, just slide the pizza onto the sheet tray (the normal way), and bake in the oven as is for ten minutes, rather than seven.
Use tongs to slide the pizza out of the oven and back onto the sheet tray or your cutting surface
Top with torn basil and a small drizzle of olive oil