Wood-Fired Margherita Pizza
This century-old traditional recipe has become increasingly fashionable with 17.7% growth since 2015* and is projected to continue to grow for casual dining Italian and QSR pizza menus. *Datassential Menu Trends 2020 Recipe created by Leo Spizzirri, North American Pizza & Culinary Academy
Course: Pizzas
Yield: One pizza
Ingredients
- 10 oz. Pizza dough ball, slacked
- 4 oz. Grande Avorio® Fresh Mozzarella, sliced (4 slices)
- 4 oz. Pizza sauce, prepared
- 1⁄2 oz. Grande Parmesan, grated
- 1⁄4 oz. Extra virgin olive oil
- Fresh basil, chopped for garnish
Directions
- Slice 4 oz. Grande Avorio®.
- Stretch pizza dough to 12" round.
- Top pizza dough with 4 oz. Grande Avorio®, 4 oz. of pizza sauce dolloped and 1/2 oz. grated Grande Parmesan.
- Drizzle 1/4 oz. extra virgin olive oil on top of pizza.
- Bake at 900°F for 60 to 90 seconds or until cheese is melted and crust is golden.
- Remove pizza from oven, cut into slices and garnish with fresh basil.
- Variation: put sauce on crust and top with cubed Avorio®.
