Crispy-Bottomed Margherita with Fresh Basil
Ingredients
- 1 poundpizza dough (store-bought or homemade)
- 14 ouncesSan Marzano tomatoes (whole, canned)
- 2 clovesgarlic
- 3 tablespoonsolive oil
- 8 ouncesfresh mozzarella
- ·fresh basil
- ·kosher salt
- ·red pepper flakes (optional)
Method
- 01
Place a pizza stone or inverted baking sheet on the bottom oven rack and preheat to 500°F for at least 30 minutes.
- 02
Heat 2 tablespoons olive oil in a small saucepan over medium heat. Add the minced garlic and cook for 30 seconds until fragrant but not browned.
- 03
Add the crushed tomatoes with their juices to the pan. Season with 1/2 teaspoon salt and simmer for 10 minutes, stirring occasionally, until slightly thickened. Remove from heat.
- 04
On a floured surface, stretch the dough into a 12-inch round, leaving the edges slightly thicker than the center. Transfer to a piece of parchment paper.
- 05
Spread the tomato sauce evenly over the dough, leaving a 1/2-inch border. Tear the mozzarella into pieces and distribute over the sauce.
- 06
Drizzle the remaining 1 tablespoon olive oil over the top. Using the parchment as a sling, carefully transfer the pizza onto the preheated stone.
- 07
Bake for 10 to 12 minutes until the crust is golden brown and crispy on the bottom and the cheese is bubbling.
- 08
Remove from oven and immediately top with fresh basil leaves. Let rest for 2 minutes before slicing.
Spice Tips
For a touch of heat, sprinkle red pepper flakes over the pizza before baking or after it comes out of the oven. A light drizzle of hot honey over the finished pizza adds sweet heat that complements the tomato and basil beautifully.
If you don't have a pizza stone, a preheated inverted baking sheet works well. The high heat and preheated surface are key to a crispy bottom. Dough should be at room temperature for easier stretching.