EFK Kitchen Ready
EFK Margherita Pizza
A straightforward homemade Margherita built around a thin, crisp-chewy crust, bright tomato, fresh mozzarella, basil, and olive oil.
From the EFK recipe collection
- Prep
- 30 min
- Cook
- 20 min
- Total
- 170 min
- Yield
- 2 12-inch pizzas / about 4 to 6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Mix flour, yeast, salt, and sugar. Add water and olive oil and knead until smooth and elastic, about 7 to 8 minutes. Cover and let rise until doubled, about 90 minutes.
- Crush or briefly blend the tomatoes with garlic and 1/2 teaspoon salt. Keep the sauce uncooked.
- Place a pizza steel, stone, or inverted heavy sheet pan in the oven and preheat to 500°F for at least 30 minutes.
- Divide dough in half. Stretch each half into a roughly 12-inch round. Top lightly with tomato sauce and half the mozzarella.
- Bake one pizza at a time until the crust is browned and the cheese is bubbling, about 8 to 10 minutes depending on the baking surface. Finish with basil and a light drizzle of olive oil. Repeat with the second pizza.
Equipment
BlueStar oven; pizza steel/stone or inverted heavy sheet pan; mixing bowl; bench scraper; pizza peel or parchment; Asahi Hi-Soft cutting board; Wüsthof IKON chef knife.
Food safety & storage
Keep fresh mozzarella refrigerated until use. Refrigerate leftover pizza within 2 hours and reheat leftovers to 165°F if reheating for food-safety assurance.
Leftovers & make-ahead
Refrigerate covered up to 3 days for best quality. Reheat in a 300°F to 375°F oven or dry skillet until hot and the crust re-crisps.
View this recipe on the original EFK website ↗