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Margherita Pizza by Donatella Arpaia

by Donatella Arpaia

Ingredients

  • 1 lb pizza dough
  • 3-4 tbs olive oil
  • 8 oz fresh mozzarella
  • 2 ripe beefsteak tomatoes
  • 5-6 basil leaves

Preparation

Prep 30 |  Cook5 |  Serves: 6
  1. 1) Preheat Lynx Pizza Oven on low for 30 minutes.
  2. 2) Divide the dough ball in half.
  3. 3) Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 12 inches. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the edges if you want to form a lip.
  4. 4) Spread 2 tbs. olive oil over dough.
  5. 5) Slice the tomatoes and arrange over pizza dough. Then slice the mozzarella and sprinkle over the tomatoes. Tear basil leaves and place over the mozzarella.
  6. 6) Transfer pizza to a cooling rack in the oven. Bake for 5 minutes, rotating once 90 degrees halfway through cooking.