You for sure want a food scale, a pizza peel, and a pizza stone at minimum. ![]() We love using our Breville pizza oven for this margherita pizza recipe, but a standard oven will do. Make sure you have the right equipment.You can make this recipe all in one day, but you need to start the dough first thing in the morning (see sample schedule below). Plan ahead and don’t rush the process.We’re so thankful to Ken for not only putting the passion, time, and work into creating such a recipe (and amazing collection of pizza recipes), but for also allowing us to republish his method and recipe here on Female Foodie. This was the at-home margherita pizza recipe we’d been searching for. When we discovered Ken’s book The Elements of Pizza and made his Saturday Pizza Dough and accompanying Margherita Pizza recipe, it was love at first bite. Ken has also spent years researching pizza of all kinds (including the beautiful, unadulterated Neapolitan margherita pizza) both abroad and in his very own kitchen. Ken has two incredibly successful restaurants in Portland, both of which we highly recommend, Ken’s Artisan Bakery and Ken’s Artisan Pizza. This is where Ken Forkish comes in– chef, restauranteur, and an absolute bread and pizza extraordinaire. Don’t you dare even think about using dried basil.īut where to find or develop such a pizza recipe? One that’s equal parts achievable and wonderfully delicious. We’re talking good quality fresh mozzarella and parm (grab this at your local european market or even at Trader Joe’s or Costco), good quality extra virgin olive oil ( here’s our current fav), actual San Marzano tomatoes (imported straight from the motherland and carried at most grocery stores), and fresh basil. A good bit of speckled char (or “leoparding” as the pizza experts will call it) will give your final product amazing texture and taste. ![]() Don’t call it burnt crust, because it isn’t. ![]() This recipe is for a Neapolitan style pizza, so (continuing on the topic of crust), you want something thin and delicate– substantial enough to support a few toppings, but fluffy and light enough that you feel like you’re effortlessly ingesting bites of carbohydrate heaven.If you’re going to all of the trouble to make pizza at home, you’ll want a high-quality recipe (like this one!) so that your end result tastes like something you could get at a restaurant. Long gone are the days where we’ll make any old crust and slather it with tomato sauce and cheese. First and foremost, the crust is the foundation of the pizza and must taste delicious on its own.As in, we want to be able to make the best possible pizza at home if we’re going through the hassle of gathering all of the ingredients for prime toppings, mixing/kneading/waiting for our own dough to rise, and then (of course) cooking and serving it to people we love.Īfter enjoying some of the best pizza in the world in Italy (including Naples, Rome, and Caiozzo), New York City, and other noteworthy pizza cities statewide like Los Angeles, San Francisco, and even Portland, there are a few key things that we wanted in our quest for the best homemade margherita pizza recipe. At Female Foodie we take our pizza very seriously. Welcome to the best-ever guide to making flawless, delicious, swoon-worthy pizza from your very own kitchen.
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