All stone-fired recipes
Margherita Pizza
Bright tomato sauce, melting fior di latte and fragrant basil on hand-stretched Napolitana dough.
Ingredients
- Gennco Napolitana Pizza Dough
- San Marzano–style tomato sauce
- Fior di latte mozzarella
- Fresh basil
- Garlic herb oil
How to make it
Stretch the dough
Thaw and temper the dough according to the current Gennco handling instructions. Hand-stretch on a lightly floured surface.
Top the pizza
Spoon tomato sauce over the centre of the dough, leaving a bare rim. Tear drained fior di latte into pieces and space them so the sauce shows between them.
Bake on a hot stone
Bake on a preheated stone until the rim is golden and blistered, the underside is set and the cheese is bubbling.
Finish and serve
Top the hot pizza with fresh basil and a little garlic herb oil.
Make it with Napolitana
Ask about samples for your oven and prep line.