Perfect Margherita Pizza (makes 2). Lovely people of the YouTube, Gennaro is back home with his wood fired oven stoked, and he is making you the ULTIMATE margherita pizza which is the way he. Learn how to create the perfect Margherita pizza at home without a pizza oven by using unconventional methods to achieve classic Italian flavours. Widespread belief is that the margherita is named after Queen Margherita of Savoy, an Italian queen in the Tomatoes: How to find that perfect tomato flavor?

Just remember that when you add or remove something from a pizza, you need to accommodate for that gain or loss, be it a matter of texture, moisture, flavor or anything else. You'll see how to make a simple margherita pizza using just a handful of ingredients, including fresh basil and mozzarella. The key is to start with fresh, quality ingredients and then allow the ingredients to really show themselves off. You can have Perfect Margherita Pizza (makes 2) using 13 ingredients and 9 steps. Here is how you cook it.

Ingredients of Perfect Margherita Pizza (makes 2)

It's of tipo 00 flour.
It's of salt.
It's of dried yeast.
Prepare of caster sugar.
You need of warm water.
It's of Passata/ crushed tomatoes.
Prepare of large vine tomatoes, thinly sliced.
You need of garlic, crushed.
You need of dried oregano.
Prepare of Evoo.
You need of Parmesan.
It's of Mozzarella/ Fior di latte.
Prepare of basil leaves.

Find out what makes a really good pizza. It may be less than you think. Each Margherita pizza is also low in sugar, allowing you to indulge freely. Each box contains two packages of the best Margherita pizza on the market.

Perfect Margherita Pizza (makes 2) instructions

Mix salt in flour.
Mix yeast and sugar in warm water w metal fork.
Add yeast water to salt flour and mix w metal fork.
Pull/fold on floured surface. Repeat. Roll in flour if too wet. Ball up dough. Add a little olive oil (evoo) all over. Prove in warm place on floured surface covered with damp cloth for 1-2 hours (the more the better!).
Cut in to two balls, then one at a time, push to flatten w hand. Stretch. Lift. Stretch. Round. If holes appear, fill with torn edge pieces. Press finger marks all around outer edge. Used crooked little finger to create crust edging..
Spoon on tomato/passata flavoured with garlic, s&p, evoo and oregano..
Grate over a v small amount of Parmesan cheese, then add the sliced tomatoes, followed by the basil leaves..
Tear over the mozzarella/ fior di latte and finish with more evoo.
Preheated oven at 220C for 7-9 minutes until bubbling and browned. Use a pizza stone for best effect, with a sprinkle of fine semolina to stop the dough sticking during cooking..

Feast your eyes on the finest classic margherita! It's straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result. Follow the easy steps in this slideshow to make pizza with a chewy-yet-crisp crust, a well-seasoned San Marzano tomato sauce and fresh buffalo mozzarella cheese. The photos are taken by newly annointed F&W Digital Food Awards Winner Matt Armendariz of Matt Bites.