We all know that the best pizza is the one you make yourself, and we promise it's not as hard as it sounds. Once you've got the dough down, all that's left is to experiment with toppings. You can go classic or experimental, simple or complex. So if you want to start traditional, go for the margherita. Our recipe keeps it simple with tomato sauce, fresh mozzarella, and basil leaves—the colors of the Italian flag. You could go a little more classic with mortadella and mozzarella or ham and caramelized onion, but that's just the start. Here are a few of our favorites.
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This most iconic of pizzas is topped with tomato sauce, fresh mozzarella, and basil leaves, the colors of the Italian flag. This recipe first appeared in our May 2013 issue with Keith Pandolfi’s article The Gold of Naples.

Pizza Margherita (Tomato, Basil, and Mozzarella Pizza) Pizza Margherita (Tomato, Basil, and Mozzarella Pizza)
This most iconic of pizzas is topped with tomato sauce, fresh mozzarella, and basil leaves, the colors of the Italian flag.
Yield: makes Four 10" Pizzas

Ingredients

Instructions

  1. Place a pizza stone under the broiler; heat for 30 minutes. Working in 4 batches, dust 1 ball dough with semolina. Using your fingertips, press dough into a 10″ circle about 14” thick, leaving a 1″ crust around the edges. Hold dough straight up, and with fingertips circling crust, slide fingers around crust in a circular motion as you would turn a steering wheel until dough in the center is stretched to about 18” thick; transfer to a semolina-dusted pizza peel. Spread 12 cup sauce over dough, and distribute a quarter each of the cheese and basil leaves; drizzle with oil. Slide pizza onto stone; broil until cheese melts and crust is puffed and charred in spots, 3-4 minutes. Serve hot.
Pizza Margherita (Tomato, Basil, and Mozzarella Pizza)
This most iconic of pizzas is topped with tomato sauce, fresh mozzarella, and basil leaves, the colors of the Italian flag.

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