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

INGREDIENTS

DIRECTIONS

INGREDIENTS

Wood-Fired Margherita Pizza Yield: One Pizza
  • 10 oz. Pizza dough ball, slacked
  • 4 oz. (4 slices) Grande Avorio® Fresh Mozzarella, sliced
  • 4 oz. Pizza sauce, prepared
  • 1/2 oz. Grande Parmesan, grated
  • 1/4 oz. Extra virgin olive oil
  • Fresh basil, chopped for garnish

DIRECTIONS

Wood-Fired Margherita Pizza
  1. Slice 4 oz. Grande Avorio®.
  2. Stretch pizza dough to 12" round.
  3. Top pizza dough with 4 oz. Grande Avorio®, 4 oz. of pizza sauce dolloped and 1/2 oz. grated Grande Parmesan.
  4. Drizzle 1/4 oz. extra virgin olive oil on top of pizza.
  5. Bake at 900°F for 60 to 90 seconds or until cheese is melted and crust is golden.
  6. Remove pizza from oven, cut into slices and garnish with fresh basil.
  7. Variation: put sauce on crust and top with cubed Avorio®.