Pizza Margherita from The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home (page 153) by Ken Forkish

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Fyretigger on January 27, 2025

    The recipe ingredients turned out to be flawless. I used the “Biga 48-72 hour dough”, the tomato sauce recipe (foodmill method, but made with a potato ricer) and I stole the Modernist Cuisine trick of partially drying the fresh mozzarella by vacuum sealing with paper towels. All the baking steps took longer than listed (pizza stone, GE gas oven), but were successfully met with the accompanying descriptions. Results were wonderful. First try was shared with a friend who is a Margherita Pizza aficionado and he gave it his seal of approval.

  • adrienneyoung on September 15, 2020

    Added fresh cherry tomatoes and arugula tossed in olive oil and salt when it came out of the oven. A keeper!

  • StoicLoofah on June 20, 2017

    This is my current go-to margherita pizza. Crust on the outside does get pretty crispy, but the bottom is great, and it all cooks really evenly

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