Wood Fired Margherita PizzaMar 20, 2023Posted by guestchefPrint
In this short video, our friends Alex and Dani White at Yukon Pizza, in Las Vegas, NV demonstrated how to make a classic Margherita pizza in a Vesuvio wood fired oven. Like a pure, perfect, vanilla ice cream, the Margherita is the benchmark for a clean, simple, Neapolitan-style pizza where all of the flavors are on display – there’s no hiding the quality of your crust (sourdough or regular,) San Marzano tomatoes, Corto olive oil, and a beautiful fresh mozzarella cheese under a bunch of spicy pepperoni or sausage!
Check out their stretching and baking tips for a great little tutorial that will help you up your game, and be sure to impress your friends and family.
Watch the Short Video (1 min):
Have some time and want to learn even more about the process of making this pizza? Here is the longer version of the video with all of the details about the ingredients, technique, and more!
Watch the Long Version (9:29 min):
Cowboy Charcoal, the host of this video shoot, is an industry-leading maker of prepared firewood, charcoal, and grilling support tools.
Wood Fired Margherita Pizza
- Dough Ball (10") - Sourdough or Regular Dough
- San Marzano Tomatoes - Pureed
- Parmesan Cheese - Grated
- Dried Oregano
- Olive Oil - Corto Brand or another high-quality choice
- Fresh Mozzarella Cheese - Sliced or Hand-Torn
- Fresh Basil Leaves
- Heat the wood or gas-fired oven to 750 deg F - 900 deg F
- Bring your dough ball to room temperature. Dip it in flour and place it skin side (top) down on your lightly floured working surface. Working gently with the tips of your fingers, press the air in the dough out to the edge, stopping about one inch from the edge. Flip the dough over and repeat (a couple of times) until your cornicione is established and the center is thin.
- Continue to "open" the dough to about 80% using techniques such as the 'Neapolitan Slap' (demonstrated in the video,) stretching the dough using your knucks (so it doesn't tear,) or other methods.
- Spread 1-2 ladles of the tomato sauce around the center of the pie, leaving the edge sauce-free. (The sauce does not need to be pre-cooked, and salt and spices are not required. It is just the San Marzano tomatoes from the can pureed with a stick blender.)
- Sprinkle on the Parmesan cheese, and a little dried oregano.
- Swirl on a thin stream of olive oil. (Many chefs put the oil in a spouted squeeze bottle or an oil cruet for better control.)
- Hand-tear the Mozzarella and distribute it sparingly around the pizza. Add fresh basil leaves. (If you are cooking the pie at a high temperature for a short time, the leaves will crisp-char without burning.) Remember -- less is more when it comes to topping this pizza. The cheese will expand as it melts.
- Put the pie on the peel, and stretch it the last 10-20% into a fully round shape. Note: Pinching the edges a little bit will create extra blister points. Bake for 90 seconds to 2 minutes. Turn the pizza 2 -3 times, starting at about 30 seconds into the bake. Finish by lifting the pizza up near the top of the dome for 5-10 seconds to add a final melt and sizzle to the top of the pizza.
- Cut, serve, and enjoy!